CUESA Gets into Civic Engagement Through Food and Voting
VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards
Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving
Watch: Take Advantage of Summer Tomato Season with Armenian Salad
Ferry Building Reopens After Partial Closure
Delightful Foods Builds on 40 Years of Sweet Succes
Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape
Just What the Doctor Ordered, Food as Medicine
Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide
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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_139438":{"type":"posts","id":"bayareabites_139438","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139438","score":null,"sort":[1604005965000]},"guestAuthors":[],"slug":"cuesa-gets-into-civic-engagement-through-food-and-voting","title":"CUESA Gets into Civic Engagement Through Food and Voting","publishDate":1604005965,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Our food choices can impact the food system, but deep and lasting change requires more than voting with our forks. As good food advocates, we need to vote with our votes and take action in our communities. Earlier this year, \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://spur.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SPUR\u003c/a> co-sponsored \u003ca href=\"https://cuesa.org/event/2020/food-democracy-2020-civic-engagement-through-food\">Food Democracy 2020: Civic Engagement Through Food\u003c/a>, a conversation with community leaders Nina Ichikawa, Executive Director of the \u003ca href=\"https://cuesa.org/blank\" target=\"_blank\" rel=\"noopener noreferrer\">Berkeley Food Institute\u003c/a>, and Reem Assil, founder of \u003ca href=\"https://cuesa.org/blank\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s California\u003c/a>.\u003c/p>\n\u003cp>Nina and Reem have extensive experience working with communities for policy change. Before joining the Berkeley Food Institute, Nina worked on the Obama Administration’s “Know Your Farmer, Know Your Food” initiative and was a Food and Community Fellow for the Institute for Agriculture and Trade Policy, where she launched the nation’s first food policy platform for Asian Americans and Pacific Islander voters.\u003c/p>\n\u003cp>Reem is the chef/owner of Reem’s California, a nationally acclaimed restaurant inspired by her passion for Arab street corner bakeries and her Palestinian-Syrian upbringing. Before her culinary career, Reem worked as a community and labor organizer at the Center for Third World Organizing and on policy at the East Bay Alliance for Sustainable Economies.\u003c/p>\n\u003cp>Their conversation took place prior to the pandemic and many other twists and turns of 2020, but the lessons still resonate in terms of how we can use our collective energies to galvanize the good food movement. Here are some takeaways and tips on staying civically engaged for a just and equitable food system this election season and beyond. (Some updates and resources have been added to reflect the current moment.)\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139440\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>1. Community is key. \u003c/strong>By its very nature, civic engagement involves people working together to effect change. “We can’t do this on an individual level,” says Reem. “If you aren’t part of an organization, join one. If you don’t have a community, seek out spaces that have communities. It’s with our collective power that we are going to win.” Start with the communities you know. Surrounding yourself with others who share your values and goals will provide support during the inevitable ups and downs of political activism.\u003c/p>\n\u003cp>\u003cstrong>2. Foster inclusion. \u003c/strong>A successful mass movement must be diverse. “If you want to win, you have to include everybody. If you ignore communities, you will lose,” says Nina. While working at the USDA, she saw how food was of universal interest to people from different cultures and regions, both urban and rural. “The good food movement is in every single corner of the United States. People are growing their own food, interested in improving food for their kids in schools, and struggling to provide health care for workers and find access to land.” Collaboration between communities strengthens the movement. “We need to be finding allies, like nonprofits and academia. It has to be a mix of all of us. One group alone can’t affect policy change,” says Reem.\u003c/p>\n\u003cp>\u003cstrong>3. Meet people where they are. \u003c/strong>When engaging people on food issues, find out what really matters to them. “Start with people’s material realities. If people don’t have a self-interest, they won’t get involved. It is usually health, economic resources, or personal or religious values,” says Reem. While living in New York, Nina observed the city’s proposed soda tax fail because of a well-intentioned but ineffective approach. “Food is so intimate to people; you cannot tell people what to put into their mouths and stomachs. Many well-meaning, public health professionals did not engage with the community or think about income, race, or other things pivotal to people’s lives. Instead, their attitude was ‘I decided from my education that this is better for you.’ It absolutely backfired.”\u003c/p>\n\u003cp>\u003cstrong>4. Contribute what you can. \u003c/strong>In addition to those who reach out to policymakers and voters, campaigns need people to donate and fundraise, organize events, research and write, create websites, design artwork, and spread the word on social media. If you’re bilingual, you might provide voting assistance non-English speakers. Or your contribution might be cooking, like \u003ca href=\"http://www.npr.org/sections/thesalt/2018/01/15/577675950/meet-the-fearless-cook-who-secretly-fed-and-funded-the-civil-rights-movement\" target=\"_blank\" rel=\"noopener noreferrer\">Georgia Gilmore, who fed and funded the Civil Rights movement\u003c/a>. If you work at a restaurant, join the \u003ca href=\"https://www.takeoutthevote.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Take Out The Vote \u003c/a>to organize voters in your community.\u003c/p>\n\u003cp>\u003cstrong>5. Focus on local. \u003c/strong>Much of the country’s attention is on the presidential election, but down-ballot local elections are often where you can personally have the most influence and effect change. For example, city planning decisions impact food issues, such as which grocery stores get built where. Attending long meetings at City Hall can be time-consuming, but advocates can share the duty by taking shifts. During the pandemic, the public can participate in virtual hearings and submit comments via email.\u003c/p>\n\u003cp>\u003cstrong>6. Know your candidates. \u003c/strong>Before you vote, do your research. Candidate websites are a good place to start. \u003ca href=\"https://voterguide.sos.ca.gov/\" target=\"_blank\" rel=\"noopener noreferrer\">Voter guides\u003c/a> are also helpful. Reputable local media provide useful information including interviews with candidates (for example, \u003ca href=\"https://www.kqed.org/voterguide\" target=\"_blank\" rel=\"noopener noreferrer\">KQED’s California Voter Guide\u003c/a>). You can see an overview of which California newspapers, nonprofits, and parties are endorsing which measures at \u003ca href=\"https://www.californiachoices.org/ballot-endorsements-2020-11\" target=\"_blank\" rel=\"noopener noreferrer\">California Choices\u003c/a>. Constituents can also organize events like candidate forums to press local candidates on food issues.\u003c/p>\n\u003cp>\u003cstrong>7. Vote! \u003c/strong>Commit to voting this year and in all future elections. This year every California voter will receive an absentee ballot that can \u003ca href=\"http://www.sos.ca.gov/elections/election-2020\" target=\"_blank\" rel=\"noopener noreferrer\">either be mailed in or dropped off at a ballot box\u003c/a>. Make sure to follow the directions and correctly fill out the ballot so that your vote is counted, and get alerts to \u003ca href=\"https://california.ballottrax.net/voter/\" target=\"_blank\" rel=\"noopener noreferrer\">track your ballot\u003c/a>. If you prefer voting in person, you can \u003ca href=\"https://www.sos.ca.gov/elections/voting-info/ways-vote\" target=\"_blank\" rel=\"noopener noreferrer\">vote early or on Election Day\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_139441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139441\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-800x533.jpg\" alt=\"Two women sitting and talking with microphones\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cuesa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Stay engaged for the long term. \u003c/strong>No matter what happens this election, remember that systemic change doesn’t happen overnight. Suffragettes fought for 70 years for women’s right to vote, enduring fierce opposition. It’s important to focus on long-term goals and not get discouraged by losses along the way. “You need incremental change to get systemic change. People get galvanized over time,” says Reem. “It is always a win whenever you shift people’s conscience.”\u003c/p>\n\u003cp>Hard work will pay off with victories such as the 2018 mid-term elections when \u003ca href=\"http://www.npr.org/2018/11/07/665118634/the-midterm-elections-have-made-history-with-these-notable-firsts\" target=\"_blank\" rel=\"noopener noreferrer\">record numbers\u003c/a> of women, people of color, and members of the LBGQT community were elected. “When our attention is focused, amazing things can happen,” says Nina. Reem sees these big wins resulting from “the long game—a cumulative effect of organizing.”\u003c/p>\n\u003cp>Both women emphasize that the process of staying engaged and building community is essential. “When I’ve organized, I’ve always cared a lot that we maintain relationships, stay in good communication, and feed each other,” says Nina. “The community bonds and accountability should end up stronger, whether or not you win short-term.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.sos.ca.gov/elections/\">Check your registration status, find your polling place, and learn about ways to vote in California here\u003c/a> or \u003ca href=\"https://vote.org/\">visit vote.org.\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Need some tips on how to get involved through food and civic engagement? CUESA shares some tips. ","status":"publish","parent":0,"modified":1621631935,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1248},"headData":{"title":"CUESA Gets into Civic Engagement Through Food and Voting | KQED","description":"Need some tips on how to get involved through food and civic engagement? CUESA shares some tips. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CUESA Gets into Civic Engagement Through Food and Voting","datePublished":"2020-10-29T21:12:45.000Z","dateModified":"2021-05-21T21:18:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139438 https://ww2.kqed.org/bayareabites/?p=139438","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/29/cuesa-gets-into-civic-engagement-through-food-and-voting/","disqusTitle":"CUESA Gets into Civic Engagement Through Food and Voting","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139438/cuesa-gets-into-civic-engagement-through-food-and-voting","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Our food choices can impact the food system, but deep and lasting change requires more than voting with our forks. As good food advocates, we need to vote with our votes and take action in our communities. Earlier this year, \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://spur.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SPUR\u003c/a> co-sponsored \u003ca href=\"https://cuesa.org/event/2020/food-democracy-2020-civic-engagement-through-food\">Food Democracy 2020: Civic Engagement Through Food\u003c/a>, a conversation with community leaders Nina Ichikawa, Executive Director of the \u003ca href=\"https://cuesa.org/blank\" target=\"_blank\" rel=\"noopener noreferrer\">Berkeley Food Institute\u003c/a>, and Reem Assil, founder of \u003ca href=\"https://cuesa.org/blank\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s California\u003c/a>.\u003c/p>\n\u003cp>Nina and Reem have extensive experience working with communities for policy change. Before joining the Berkeley Food Institute, Nina worked on the Obama Administration’s “Know Your Farmer, Know Your Food” initiative and was a Food and Community Fellow for the Institute for Agriculture and Trade Policy, where she launched the nation’s first food policy platform for Asian Americans and Pacific Islander voters.\u003c/p>\n\u003cp>Reem is the chef/owner of Reem’s California, a nationally acclaimed restaurant inspired by her passion for Arab street corner bakeries and her Palestinian-Syrian upbringing. Before her culinary career, Reem worked as a community and labor organizer at the Center for Third World Organizing and on policy at the East Bay Alliance for Sustainable Economies.\u003c/p>\n\u003cp>Their conversation took place prior to the pandemic and many other twists and turns of 2020, but the lessons still resonate in terms of how we can use our collective energies to galvanize the good food movement. Here are some takeaways and tips on staying civically engaged for a just and equitable food system this election season and beyond. (Some updates and resources have been added to reflect the current moment.)\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139440\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_reem.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\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>1. Community is key. \u003c/strong>By its very nature, civic engagement involves people working together to effect change. “We can’t do this on an individual level,” says Reem. “If you aren’t part of an organization, join one. If you don’t have a community, seek out spaces that have communities. It’s with our collective power that we are going to win.” Start with the communities you know. Surrounding yourself with others who share your values and goals will provide support during the inevitable ups and downs of political activism.\u003c/p>\n\u003cp>\u003cstrong>2. Foster inclusion. \u003c/strong>A successful mass movement must be diverse. “If you want to win, you have to include everybody. If you ignore communities, you will lose,” says Nina. While working at the USDA, she saw how food was of universal interest to people from different cultures and regions, both urban and rural. “The good food movement is in every single corner of the United States. People are growing their own food, interested in improving food for their kids in schools, and struggling to provide health care for workers and find access to land.” Collaboration between communities strengthens the movement. “We need to be finding allies, like nonprofits and academia. It has to be a mix of all of us. One group alone can’t affect policy change,” says Reem.\u003c/p>\n\u003cp>\u003cstrong>3. Meet people where they are. \u003c/strong>When engaging people on food issues, find out what really matters to them. “Start with people’s material realities. If people don’t have a self-interest, they won’t get involved. It is usually health, economic resources, or personal or religious values,” says Reem. While living in New York, Nina observed the city’s proposed soda tax fail because of a well-intentioned but ineffective approach. “Food is so intimate to people; you cannot tell people what to put into their mouths and stomachs. Many well-meaning, public health professionals did not engage with the community or think about income, race, or other things pivotal to people’s lives. Instead, their attitude was ‘I decided from my education that this is better for you.’ It absolutely backfired.”\u003c/p>\n\u003cp>\u003cstrong>4. Contribute what you can. \u003c/strong>In addition to those who reach out to policymakers and voters, campaigns need people to donate and fundraise, organize events, research and write, create websites, design artwork, and spread the word on social media. If you’re bilingual, you might provide voting assistance non-English speakers. Or your contribution might be cooking, like \u003ca href=\"http://www.npr.org/sections/thesalt/2018/01/15/577675950/meet-the-fearless-cook-who-secretly-fed-and-funded-the-civil-rights-movement\" target=\"_blank\" rel=\"noopener noreferrer\">Georgia Gilmore, who fed and funded the Civil Rights movement\u003c/a>. If you work at a restaurant, join the \u003ca href=\"https://www.takeoutthevote.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Take Out The Vote \u003c/a>to organize voters in your community.\u003c/p>\n\u003cp>\u003cstrong>5. Focus on local. \u003c/strong>Much of the country’s attention is on the presidential election, but down-ballot local elections are often where you can personally have the most influence and effect change. For example, city planning decisions impact food issues, such as which grocery stores get built where. Attending long meetings at City Hall can be time-consuming, but advocates can share the duty by taking shifts. During the pandemic, the public can participate in virtual hearings and submit comments via email.\u003c/p>\n\u003cp>\u003cstrong>6. Know your candidates. \u003c/strong>Before you vote, do your research. Candidate websites are a good place to start. \u003ca href=\"https://voterguide.sos.ca.gov/\" target=\"_blank\" rel=\"noopener noreferrer\">Voter guides\u003c/a> are also helpful. Reputable local media provide useful information including interviews with candidates (for example, \u003ca href=\"https://www.kqed.org/voterguide\" target=\"_blank\" rel=\"noopener noreferrer\">KQED’s California Voter Guide\u003c/a>). You can see an overview of which California newspapers, nonprofits, and parties are endorsing which measures at \u003ca href=\"https://www.californiachoices.org/ballot-endorsements-2020-11\" target=\"_blank\" rel=\"noopener noreferrer\">California Choices\u003c/a>. Constituents can also organize events like candidate forums to press local candidates on food issues.\u003c/p>\n\u003cp>\u003cstrong>7. Vote! \u003c/strong>Commit to voting this year and in all future elections. This year every California voter will receive an absentee ballot that can \u003ca href=\"http://www.sos.ca.gov/elections/election-2020\" target=\"_blank\" rel=\"noopener noreferrer\">either be mailed in or dropped off at a ballot box\u003c/a>. Make sure to follow the directions and correctly fill out the ballot so that your vote is counted, and get alerts to \u003ca href=\"https://california.ballottrax.net/voter/\" target=\"_blank\" rel=\"noopener noreferrer\">track your ballot\u003c/a>. If you prefer voting in person, you can \u003ca href=\"https://www.sos.ca.gov/elections/voting-info/ways-vote\" target=\"_blank\" rel=\"noopener noreferrer\">vote early or on Election Day\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_139441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139441\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-800x533.jpg\" alt=\"Two women sitting and talking with microphones\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/civic_talk_nina.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cuesa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Stay engaged for the long term. \u003c/strong>No matter what happens this election, remember that systemic change doesn’t happen overnight. Suffragettes fought for 70 years for women’s right to vote, enduring fierce opposition. It’s important to focus on long-term goals and not get discouraged by losses along the way. “You need incremental change to get systemic change. People get galvanized over time,” says Reem. “It is always a win whenever you shift people’s conscience.”\u003c/p>\n\u003cp>Hard work will pay off with victories such as the 2018 mid-term elections when \u003ca href=\"http://www.npr.org/2018/11/07/665118634/the-midterm-elections-have-made-history-with-these-notable-firsts\" target=\"_blank\" rel=\"noopener noreferrer\">record numbers\u003c/a> of women, people of color, and members of the LBGQT community were elected. “When our attention is focused, amazing things can happen,” says Nina. Reem sees these big wins resulting from “the long game—a cumulative effect of organizing.”\u003c/p>\n\u003cp>Both women emphasize that the process of staying engaged and building community is essential. “When I’ve organized, I’ve always cared a lot that we maintain relationships, stay in good communication, and feed each other,” says Nina. “The community bonds and accountability should end up stronger, whether or not you win short-term.”\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>\u003ca href=\"https://www.sos.ca.gov/elections/\">Check your registration status, find your polling place, and learn about ways to vote in California here\u003c/a> or \u003ca href=\"https://vote.org/\">visit vote.org.\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139438/cuesa-gets-into-civic-engagement-through-food-and-voting","authors":["5484"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_17019","bayareabites_237","bayareabites_16557","bayareabites_17018","bayareabites_17020","bayareabites_1380"],"featImg":"bayareabites_139439","label":"bayareabites"},"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? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","datePublished":"2020-09-18T18:22:04.000Z","dateModified":"2021-05-21T21:28:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138967 https://ww2.kqed.org/bayareabites/?p=138967","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/18/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards/","disqusTitle":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","nprByline":"CUESA","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>\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_138815":{"type":"posts","id":"bayareabites_138815","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138815","score":null,"sort":[1597349523000]},"guestAuthors":[],"slug":"despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving","title":"Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving","publishDate":1597349523,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n[pullquote size=\"large\" align=\"right\" citation=\"David Kaisel]\"The pandemic has been good to me so far.\" [/pullquote]\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n","blocks":[],"excerpt":"Despite the pandemic, these independent food producers have managed to not only stay in business but thrive in business amid abnormal circumstances. ","status":"publish","parent":0,"modified":1621633639,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1561},"headData":{"title":"Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving | KQED","description":"Despite the pandemic, these independent food producers have managed to not only stay in business but thrive in business amid abnormal circumstances. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving","datePublished":"2020-08-13T20:12:03.000Z","dateModified":"2021-05-21T21:47:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138815 https://ww2.kqed.org/bayareabites/?p=138815","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/13/despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving/","disqusTitle":"Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138815/despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\"The pandemic has been good to me so far.\" ","name":"pullquote","attributes":{"named":{"size":"large","align":"right","label":"citation=\"David Kaisel"},"numeric":["citation=\"David","Kaisel"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\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>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\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>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138815/despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16549","bayareabites_16625","bayareabites_237","bayareabites_16913","bayareabites_16557","bayareabites_744","bayareabites_16915","bayareabites_14775","bayareabites_16912","bayareabites_16914"],"featImg":"bayareabites_138816","label":"bayareabites"},"bayareabites_138807":{"type":"posts","id":"bayareabites_138807","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138807","score":null,"sort":[1597164033000]},"guestAuthors":[],"slug":"watch-take-advantage-of-summer-tomato-season-with-armenian-salad","title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","publishDate":1597164033,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>[aside tag=\"cuesa\" label=\"More From the Farmer's Market\"]\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=SIjI1fwXOkU\u003c/p>\n\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","status":"publish","parent":0,"modified":1621633660,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":621},"headData":{"title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad | KQED","description":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","datePublished":"2020-08-11T16:40:33.000Z","dateModified":"2021-05-21T21:47:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138807 https://ww2.kqed.org/bayareabites/?p=138807","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/11/watch-take-advantage-of-summer-tomato-season-with-armenian-salad/","disqusTitle":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","path":"/bayareabites/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"cuesa","label":"More From the Farmer's Market "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\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/SIjI1fwXOkU'\n title='//www.youtube.com/embed/SIjI1fwXOkU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_17082","bayareabites_316"],"tags":["bayareabites_16911","bayareabites_569","bayareabites_16744","bayareabites_237","bayareabites_16557","bayareabites_9711","bayareabites_14738","bayareabites_16910"],"featImg":"bayareabites_138810","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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ferry Building Reopens After Partial Closure","datePublished":"2020-07-23T22:52:05.000Z","dateModified":"2021-05-21T21:50:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_138106":{"type":"posts","id":"bayareabites_138106","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138106","score":null,"sort":[1594922250000]},"guestAuthors":[],"slug":"delightful-foods-builds-on-40-years-of-sweet-succes","title":"Delightful Foods Builds on 40 Years of Sweet Succes","publishDate":1594922250,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>“People see a picture of my daughter on the cookies and say, ‘Wow, that’s a Black-owned business,’” says Bilal Sabir, founder of Delightful Foods and maker of the \u003ca href=\"http://www.nocookie.com/\">No Cookie\u003c/a>. “‘They’ve been making this cookie forever, and they had her picture on there even when it wasn’t fashionable.’ Now that it’s fashionable, they’re supporting us even more.”\u003c/p>\n\u003cp>In recent weeks, there has been an outpouring of recognition and support for \u003ca href=\"https://projects.sfchronicle.com/2020/black-owned-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">Black chefs\u003c/a>, \u003ca href=\"https://www.sfgate.com/food/slideshow/Black-owned-farms-you-can-support-right-now-203357.php\" target=\"_blank\" rel=\"noopener noreferrer\">farmers\u003c/a>, and \u003ca href=\"https://docs.google.com/spreadsheets/d/1flJvMMiV7CKqfPfYKgs8_xyK5EBy8nl1XilozJ1PTgA/edit#gid=0\" target=\"_blank\" rel=\"noopener noreferrer\">food community\u003c/a>, \u003ca href=\"https://www.eater.com/2020/6/10/21285128/black-owned-restaurant-spreadsheets\" target=\"_blank\" rel=\"noopener noreferrer\">inspired by the Black Lives Matter movement\u003c/a>. Bilal takes the surge in attention with ease. For more than 40 years, the Oakland-based Delightful Foods has built a loyal and national following by making moist and delicious vegan cookies and pies that speak for themselves.\u003c/p>\n\u003cp>“People are now walking into their local health food store and buying our cookies, and saying, ‘These cookies are really good! I should have been buying these cookies all along,” he says.\u003c/p>\n\u003cp>\u003cimg class=\"size-medium wp-image-138108\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-800x533.jpeg\" alt=\"pies\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>From Easy-Bake Ovens to Reinventing the Vegan Cookie\u003c/h2>\n\u003cp>Built by Bilal and his wife, Rafia (pictured above), with help from their nine children, Delightful Foods is a true family business. Bilal fell in love with baking as a child, watching his mother (a professional cook) in the kitchen and experimenting with his own baking creations in his sister’s Easy-Bake Oven. “I remember I was nine or ten years old, and everyone was going trick-or-treating. I was like, ‘No, I’m going to stay home and learn how to make a sweet potato pumpkin pie.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Early on, Bilal discovered he had a second gift: sales. In high school, he participated in the Junior Achievement program, where he created his own business and sold products at a local mall. When his team out-grossed all the teams from other cities, his class voted him Vice-President of Sales.\u003c/p>\n\u003cp> [aside tag=\"cuesa, farmers, market\" label=\"More From CUESA\"] \u003c/p>\n\u003cp>As a young man in the 1970s, he started selling goods for another baker, but soon realized he should be selling for himself. At the age of 24, he decided to found his own baking company.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Delightful Foods started with traditional pies and cookies, but by the 1990s Bilal started experimenting with dairy-, egg-, and wheat-free confections, long before “vegan” was a household term. “We head to define what ‘vegan’ meant,” says Bilal. “Vegan products were bad 25 years ago. They were hard. They had no taste. We were one of the first companies that learned how to do vegan well.”\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30699\" class=\"file file-image file-image-png\">\u003cimg src=\"https://cuesa.org/sites/default/files/delightful_rafia_bilal.PNG\">\u003c/div>\n\u003cdiv>\n\u003cp> \u003c/p>\n\u003ch2>Baking Sustainably into the Business\u003c/h2>\n\u003cp>Sales were slow at first, but Bilal knew there was a market for his vegan cookie, which he called the “No Cookie.” When a San Francisco store stopped carrying his cookies, Bilal was contacted by a representative of the actor Danny Glover, who was a loyal No Cookie fan. Bilal then knew he was onto something.\u003c/p>\n\u003cp>“If this famous person loved our cookies, that made me believe that it could work,” says Bilal. He started reaching out to Whole Foods, doing demos, and shipping his cookies throughout the country. Made with love and care using minimal ingredients, the No Cookie is now in 200 stores nationwide, and loved by vegan and nonvegan customers alike.\u003c/p>\n\u003cp>Sixteen years ago, Bilal met his wife, Rafia, while on a trip to Ghana. When she moved to the United States, she began working at the bakery, but she became restless and wanted to do more out in the community.\u003c/p>\n\u003cp>“I told Bilal, ‘We need to start doing farmers markets. I’m going crazy!’” says Rafia, who had worked at markets in Ghana. “Once I started doing the markets, I was happy. I got a chance to say to hi people and get feedback. I love the community and the workers.”\u003c/p>\n\u003cp>Since then, she has become the face of Delightful Foods at Bay Area farmers markets, and has pushed Bilal to start selling his pies again in a variety of fresh, seasonal flavors, from bean pie and sweet potato pie to blueberry cheesecake and peach cobbler.\u003c/p>\n\u003cp>“Whatever your passion is, don’t leave it alone,” says Rafia. “Go after it.”\u003c/p>\n\u003cp>\u003cimg src=\"https://cuesa.org/sites/default/files/delightful_pies_bakery.PNG\">\u003c/p>\n\u003ch2>Weathering Eviction and the Pandemic\u003c/h2>\n\u003cp>In the cut-throat Bay Area food landscape where businesses come and go, Delightful Foods’ ingredients of success include developing delicious, tried-and-true products and growing sustainably without debt.\u003c/p>\n\u003cp>“We strive for excellence,” says Bilal. “We have to be so much better than other people because we were at a disadvantage and didn’t start out with any money. We still don’t have any money, but we operate with no debt. We realize that we won’t grow like some companies who borrow, but we have contentment. Even if with a pandemic or anything else that may happen, we will still stay in business. No one will force us to close.”\u003c/p>\n\u003cp>Three months before the pandemic, Delightful Foods was put to the test. Due to a sprinkler issue in the building, they received an eviction notice for their commercial kitchen in Fruitvale of 29 years. Bilal tried to remain optimistic, despite his worries. “If we lose this place, at least we still have our customers, our equipment, our recipes, and our help. We can just go to a different place and bake. I could keep smiling, but deep down I was still feeling this sadness, this feeling that this isn’t right.”\u003c/p>\n\u003cp>Even as they began packing up the bakery, the Sabirs and their neighbors hired a lawyer and fought back. They won and were able to keep their kitchen.\u003c/p>\n\u003cp>So, when the pandemic hit in March, Bilal and his family felt prepared to take on anything. “We have six of us in the house right now,” says Bilal. “All six of us go to the bakery every day. Since we don’t have other employees, we don’t have to wear masks because we live together. We go to the bakery and we come home. That’s our life right now.”\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30701\" class=\"file file-image file-image-png\">\n\u003cdiv class=\"content\">\u003cimg title=\"\" src=\"https://cuesa.org/sites/default/files/delightful_cookies.png\" alt=\"\" width=\"1734\" height=\"1150\">\u003c/div>\n\u003cdiv>\n\u003cdiv class=\"panel-pane pane-entity-field pane-node-body\">\n\u003cdiv class=\"pane-content\">\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>The Future Is Family\u003c/h2>\n\u003cp>According to Bilal, farmers markets have helped to keep business steady during the pandemic. “We’re actually doing better because people are coming to farmers markets more, because the air is fresh and the farmers markets are much safer than grocery stores,” he says.\u003c/p>\n\u003cp>For the Sabirs, the recent pandemic and protests have not changed how they do business, how they take care of each other, or how generously they give back. They have always prioritized their community, whether that means giving free cookies to homeless neighbors in Oakland or sending money to people in need in Ghana.\u003c/p>\n\u003cp>Having built a deep and solid foundation with family at the heart, they are hopeful about the future of Delightful Foods, as they aim to pass it on to the next generation some day. Bilal and Rafia’s daughter Faruza—the confident four-year-old Black girl who appears on the No Cookie label—is now 12 years old and has baking aspirations of her own.\u003c/p>\n\u003cp>“I see growing it big,” says Rafia. “At first, I was thinking that, with just me and my husband doing it, what if we get old and die? Who is going to take it on? But my daughter is doing cupcakes and pound cake. Now I think that when we die, all the work that we put into Delightful Foods won’t die. It will be different recipes, but it will carry on. That makes me happy.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Visit Delightful Foods and taste the No Cookie for yourself at the \u003ca href=\"https://cuesa.org/markets/mission-community-market-thursday\">Mission Community Market\u003c/a> on Thursdays. UPDATE (July 3, 2020): Delightful Foods is also at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\">Ferry Plaza Farmers Market\u003c/a> on Saturdays.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Delightful Foods bakery photos by \u003ca href=\"https://www.instagram.com/p/B8R04HDJ76E/\">Square\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"panel-pane pane-share-tools\">\n\u003cdiv class=\"pane-content\">\n\u003cdiv class=\"addthis_toolbox addthis_default_style \">\n\u003cdiv class=\"atclear\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"panel-separator\">\u003c/div>\n\u003cdiv class=\"panel-pane pane-panels-mini pane-article-related\">\n\u003cdiv class=\"pane-content\">\n\u003cdiv id=\"mini-panel-article_related\" class=\"panel-display cuesa-twocols clearfix \">\n\u003cdiv class=\"container\">\n\u003cdiv class=\"row-fluid\">\n\u003cdiv class=\"span12\">\n\u003cdiv class=\"row-fluid\">\n\u003cdiv class=\"span6 panel-panel\">\n\u003cdiv class=\"panel-panel-inner\">\n\u003cdiv class=\"panel-pane pane-node-terms\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621633841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1405},"headData":{"title":"Delightful Foods Builds on 40 Years of Sweet Succes | KQED","description":"“People see a picture of my daughter on the cookies and say, ‘Wow, that’s a Black-owned business,’” says Bilal Sabir, founder of Delightful Foods and maker of the No Cookie. “‘They’ve been making this cookie forever, and they had her picture on there even when it wasn’t fashionable.’ Now that it’s fashionable, they’re supporting us even more.”","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Delightful Foods Builds on 40 Years of Sweet Succes","datePublished":"2020-07-16T17:57:30.000Z","dateModified":"2021-05-21T21:50:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138106 https://ww2.kqed.org/bayareabites/?p=138106","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/16/delightful-foods-builds-on-40-years-of-sweet-succes/","disqusTitle":"Delightful Foods Builds on 40 Years of Sweet Succes","path":"/bayareabites/138106/delightful-foods-builds-on-40-years-of-sweet-succes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>“People see a picture of my daughter on the cookies and say, ‘Wow, that’s a Black-owned business,’” says Bilal Sabir, founder of Delightful Foods and maker of the \u003ca href=\"http://www.nocookie.com/\">No Cookie\u003c/a>. “‘They’ve been making this cookie forever, and they had her picture on there even when it wasn’t fashionable.’ Now that it’s fashionable, they’re supporting us even more.”\u003c/p>\n\u003cp>In recent weeks, there has been an outpouring of recognition and support for \u003ca href=\"https://projects.sfchronicle.com/2020/black-owned-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">Black chefs\u003c/a>, \u003ca href=\"https://www.sfgate.com/food/slideshow/Black-owned-farms-you-can-support-right-now-203357.php\" target=\"_blank\" rel=\"noopener noreferrer\">farmers\u003c/a>, and \u003ca href=\"https://docs.google.com/spreadsheets/d/1flJvMMiV7CKqfPfYKgs8_xyK5EBy8nl1XilozJ1PTgA/edit#gid=0\" target=\"_blank\" rel=\"noopener noreferrer\">food community\u003c/a>, \u003ca href=\"https://www.eater.com/2020/6/10/21285128/black-owned-restaurant-spreadsheets\" target=\"_blank\" rel=\"noopener noreferrer\">inspired by the Black Lives Matter movement\u003c/a>. Bilal takes the surge in attention with ease. For more than 40 years, the Oakland-based Delightful Foods has built a loyal and national following by making moist and delicious vegan cookies and pies that speak for themselves.\u003c/p>\n\u003cp>“People are now walking into their local health food store and buying our cookies, and saying, ‘These cookies are really good! I should have been buying these cookies all along,” he says.\u003c/p>\n\u003cp>\u003cimg class=\"size-medium wp-image-138108\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-800x533.jpeg\" alt=\"pies\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/delightful_pie.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>From Easy-Bake Ovens to Reinventing the Vegan Cookie\u003c/h2>\n\u003cp>Built by Bilal and his wife, Rafia (pictured above), with help from their nine children, Delightful Foods is a true family business. Bilal fell in love with baking as a child, watching his mother (a professional cook) in the kitchen and experimenting with his own baking creations in his sister’s Easy-Bake Oven. “I remember I was nine or ten years old, and everyone was going trick-or-treating. I was like, ‘No, I’m going to stay home and learn how to make a sweet potato pumpkin pie.”\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>Early on, Bilal discovered he had a second gift: sales. In high school, he participated in the Junior Achievement program, where he created his own business and sold products at a local mall. When his team out-grossed all the teams from other cities, his class voted him Vice-President of Sales.\u003c/p>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"cuesa, farmers, market","label":"More From CUESA "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>As a young man in the 1970s, he started selling goods for another baker, but soon realized he should be selling for himself. At the age of 24, he decided to found his own baking company.\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>Delightful Foods started with traditional pies and cookies, but by the 1990s Bilal started experimenting with dairy-, egg-, and wheat-free confections, long before “vegan” was a household term. “We head to define what ‘vegan’ meant,” says Bilal. “Vegan products were bad 25 years ago. They were hard. They had no taste. We were one of the first companies that learned how to do vegan well.”\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30699\" class=\"file file-image file-image-png\">\u003cimg src=\"https://cuesa.org/sites/default/files/delightful_rafia_bilal.PNG\">\u003c/div>\n\u003cdiv>\n\u003cp> \u003c/p>\n\u003ch2>Baking Sustainably into the Business\u003c/h2>\n\u003cp>Sales were slow at first, but Bilal knew there was a market for his vegan cookie, which he called the “No Cookie.” When a San Francisco store stopped carrying his cookies, Bilal was contacted by a representative of the actor Danny Glover, who was a loyal No Cookie fan. Bilal then knew he was onto something.\u003c/p>\n\u003cp>“If this famous person loved our cookies, that made me believe that it could work,” says Bilal. He started reaching out to Whole Foods, doing demos, and shipping his cookies throughout the country. Made with love and care using minimal ingredients, the No Cookie is now in 200 stores nationwide, and loved by vegan and nonvegan customers alike.\u003c/p>\n\u003cp>Sixteen years ago, Bilal met his wife, Rafia, while on a trip to Ghana. When she moved to the United States, she began working at the bakery, but she became restless and wanted to do more out in the community.\u003c/p>\n\u003cp>“I told Bilal, ‘We need to start doing farmers markets. I’m going crazy!’” says Rafia, who had worked at markets in Ghana. “Once I started doing the markets, I was happy. I got a chance to say to hi people and get feedback. I love the community and the workers.”\u003c/p>\n\u003cp>Since then, she has become the face of Delightful Foods at Bay Area farmers markets, and has pushed Bilal to start selling his pies again in a variety of fresh, seasonal flavors, from bean pie and sweet potato pie to blueberry cheesecake and peach cobbler.\u003c/p>\n\u003cp>“Whatever your passion is, don’t leave it alone,” says Rafia. “Go after it.”\u003c/p>\n\u003cp>\u003cimg src=\"https://cuesa.org/sites/default/files/delightful_pies_bakery.PNG\">\u003c/p>\n\u003ch2>Weathering Eviction and the Pandemic\u003c/h2>\n\u003cp>In the cut-throat Bay Area food landscape where businesses come and go, Delightful Foods’ ingredients of success include developing delicious, tried-and-true products and growing sustainably without debt.\u003c/p>\n\u003cp>“We strive for excellence,” says Bilal. “We have to be so much better than other people because we were at a disadvantage and didn’t start out with any money. We still don’t have any money, but we operate with no debt. We realize that we won’t grow like some companies who borrow, but we have contentment. Even if with a pandemic or anything else that may happen, we will still stay in business. No one will force us to close.”\u003c/p>\n\u003cp>Three months before the pandemic, Delightful Foods was put to the test. Due to a sprinkler issue in the building, they received an eviction notice for their commercial kitchen in Fruitvale of 29 years. Bilal tried to remain optimistic, despite his worries. “If we lose this place, at least we still have our customers, our equipment, our recipes, and our help. We can just go to a different place and bake. I could keep smiling, but deep down I was still feeling this sadness, this feeling that this isn’t right.”\u003c/p>\n\u003cp>Even as they began packing up the bakery, the Sabirs and their neighbors hired a lawyer and fought back. They won and were able to keep their kitchen.\u003c/p>\n\u003cp>So, when the pandemic hit in March, Bilal and his family felt prepared to take on anything. “We have six of us in the house right now,” says Bilal. “All six of us go to the bakery every day. Since we don’t have other employees, we don’t have to wear masks because we live together. We go to the bakery and we come home. That’s our life right now.”\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30701\" class=\"file file-image file-image-png\">\n\u003cdiv class=\"content\">\u003cimg title=\"\" src=\"https://cuesa.org/sites/default/files/delightful_cookies.png\" alt=\"\" width=\"1734\" height=\"1150\">\u003c/div>\n\u003cdiv>\n\u003cdiv class=\"panel-pane pane-entity-field pane-node-body\">\n\u003cdiv class=\"pane-content\">\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>The Future Is Family\u003c/h2>\n\u003cp>According to Bilal, farmers markets have helped to keep business steady during the pandemic. “We’re actually doing better because people are coming to farmers markets more, because the air is fresh and the farmers markets are much safer than grocery stores,” he says.\u003c/p>\n\u003cp>For the Sabirs, the recent pandemic and protests have not changed how they do business, how they take care of each other, or how generously they give back. They have always prioritized their community, whether that means giving free cookies to homeless neighbors in Oakland or sending money to people in need in Ghana.\u003c/p>\n\u003cp>Having built a deep and solid foundation with family at the heart, they are hopeful about the future of Delightful Foods, as they aim to pass it on to the next generation some day. Bilal and Rafia’s daughter Faruza—the confident four-year-old Black girl who appears on the No Cookie label—is now 12 years old and has baking aspirations of her own.\u003c/p>\n\u003cp>“I see growing it big,” says Rafia. “At first, I was thinking that, with just me and my husband doing it, what if we get old and die? Who is going to take it on? But my daughter is doing cupcakes and pound cake. Now I think that when we die, all the work that we put into Delightful Foods won’t die. It will be different recipes, but it will carry on. That makes me happy.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Visit Delightful Foods and taste the No Cookie for yourself at the \u003ca href=\"https://cuesa.org/markets/mission-community-market-thursday\">Mission Community Market\u003c/a> on Thursdays. UPDATE (July 3, 2020): Delightful Foods is also at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\">Ferry Plaza Farmers Market\u003c/a> on Saturdays.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Delightful Foods bakery photos by \u003ca href=\"https://www.instagram.com/p/B8R04HDJ76E/\">Square\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"panel-pane pane-share-tools\">\n\u003cdiv class=\"pane-content\">\n\u003cdiv class=\"addthis_toolbox addthis_default_style \">\n\u003cdiv class=\"atclear\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"panel-separator\">\u003c/div>\n\u003cdiv class=\"panel-pane pane-panels-mini pane-article-related\">\n\u003cdiv class=\"pane-content\">\n\u003cdiv id=\"mini-panel-article_related\" class=\"panel-display cuesa-twocols clearfix \">\n\u003cdiv class=\"container\">\n\u003cdiv class=\"row-fluid\">\n\u003cdiv class=\"span12\">\n\u003cdiv class=\"row-fluid\">\n\u003cdiv class=\"span6 panel-panel\">\n\u003cdiv class=\"panel-panel-inner\">\n\u003cdiv class=\"panel-pane pane-node-terms\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138106/delightful-foods-builds-on-40-years-of-sweet-succes","authors":["5484"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16618","bayareabites_16753","bayareabites_237","bayareabites_16752","bayareabites_1820","bayareabites_16754","bayareabites_2172","bayareabites_16557","bayareabites_14775","bayareabites_16755","bayareabites_12651"],"featImg":"bayareabites_138107","label":"bayareabites"},"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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape","datePublished":"2020-03-30T22:00:50.000Z","dateModified":"2020-03-31T20:56:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_136197":{"type":"posts","id":"bayareabites_136197","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136197","score":null,"sort":[1580589577000]},"guestAuthors":[],"slug":"just-what-the-doctor-ordered-food-as-medicine","title":"Just What the Doctor Ordered, Food as Medicine","publishDate":1580589577,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='cuesa' label='More from CUESA']\u003c/p>\n\u003cp>If you get sick or are diagnosed with a disease, your physician will often write you a prescription for medication. But what if kale and carrots were also part of your treatment plan?\u003c/p>\n\u003cp>For low-income patients, who are disproportionately burdened by food insecurity, such an approach can be life-changing. According to a 2018 report from the San Francisco Food Security Task Force, about 227,000 San Franciscans, or 1 in 4, live below the federal poverty line and are at risk of food insecurity, meaning they lack access to affordable, healthy food. They also face higher rates of diet-related diseases and chronic health conditions, including hypertension, high cholesterol, and diabetes.\u003c/p>\n\u003cp>Tackling health disparities with a holistic approach, the Food as Medicine Collaborative was formed to bring food security to patients in need of healing and nourishment. Partnering with health clinics, food banks and pantries, and the private sector, the Collaborative’s “food pharmacies” help bridge the divide between healthcare systems and food services, transforming the eating habits of low-income patients and helping them feel empowered to take their health into their own hands. The Collaborative also drives systems and policy change, advocating for initiatives such as expanding food and nutritional services through the CalAIM Medicaid Waiver, which can improve health outcomes and reduce healthcare costs.\u003c/p>\n\u003cp>We spoke with Dr. Rita Nguyen, an assistant health officer at the San Francisco Department of Public Health and one of the founders of the Collaborative, to learn more about this revolutionary approach to food as medicine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the Food as Medicine Collaborative get started, and what are some of the issues you’re working on?\u003c/strong>\u003c/p>\n\u003cp>Many different organizations have decided to collaborate overtime because we increasingly recognized that food insecurity is an issue that needs to be tackled by healthcare, and that it is something that nonprofits and communities can’t do alone. Hunger and food insecurity aren’t just moral issues but should be recognized as health issues. The collaborative seeks to support healthcare systems to address food insecurity and nutritional health for patients and communities. We bring all the players together at the table so that these siloed areas of the food and health sectors really work together to advance the health of communities. On a programmatic level, what we’re most visible for is our food pharmacies. However, it’s also part of a bigger vision of bringing these two sectors together where healthcare can engage around food and prescribing food as medicine.\u003c/p>\n\u003cp>[gallery size=\"medium\" ids=\"136198,136199,136200,136201\"]\u003c/p>\n\u003cp>\u003cstrong>What’s a food pharmacy, and how is it different from normal pharmacies?\u003c/strong>\u003c/p>\n\u003cp>A food pharmacy is an intensive model that focuses on access, education skills, tools, and referrals. It isn’t just about having food in healthcare but pairing it with effective nutrition education. We believe that food is core to health and chronic disease management. We have on-site registered dieticians that help with nutrition education, while also offering quick cooking demonstrations. But having fresh food by itself isn’t enough to be able to eat. That’s why we have this cohesive and comprehensive model, where if you have food education and cooking skills, you’ll be able to cook delicious healthy meals. We also offer pantry staples such as spices, olive oil, and crock pots for those who don’t have access to stoves, and referrals to help connect them to the food safety net.\u003c/p>\n\u003cp>We’re not saying that healthcare should replace grocery stores. It’s really about leveraging what healthcare can offer, which is why food pharmacies are important to help solve food insecurity and bridge that connection between food and health. If you ever come by our food pharmacies, there are stations for every one of those elements, including healthcare practitioners who can check blood sugar or pressure levels, and then feed the patients with fresh food. We often hear from our patients that having that connection to food helps them feel the changes they’re making in their health because of the feedback they’re receiving every week.\u003c/p>\n\u003cp>\u003cstrong>Healthy eating can often have a negative connotation, including the perception of restrictive eating. Can you speak about the Collaborative’s “food as medicine” approach to transform eating habits?\u003c/strong>\u003c/p>\n\u003cp>It can be negative to restrict patients to certain foods, which is not what we aim to do at all. We bring tools, curricula, and frameworks into the healthcare space to help us message this differently to patients, where food can be a source of joy and not a message of restriction. We actually bring in many food-related nonprofits to do cooking demonstrations because the clinical model isn’t always the most effective way to communicate about nutrition. I think that’s another way to bring these two sectors together, learn from each other, and create more impact on patients’ lives. Even though we’re “prescribing” food, we also don’t want our patients and community members to have the impression that you need a highly tailored diet to live well. Part of the messaging too is that everything in our food pharmacies is for you.\u003c/p>\n\u003cp>\u003cstrong>How do farmers markets and fresh, local produce fit in? Do you integrate with any nutrition assistance or incentive programs?\u003c/strong>\u003c/p>\n\u003cp>Patients either get referred or a written prescription for the food pharmacies, which are actually set up similarly to a farmers market, though everything (mostly fruits and veggies) is actually free for patients, so there’s no money being exchanged. But we do offer ways for patients to sign up for CalFresh, so they can use those benefits elsewhere. Income inequality in San Francisco is probably one of the biggest barriers to accessing healthy food, which is why we want to find many ways to make it possible for patients to eat well without worrying about the cost.\u003c/p>\n\u003cp>\u003cstrong>What are some ways people can support these programs?\u003c/strong>\u003c/p>\n\u003cp>Everything we do is possible through collaborative partnership. For example, healthcare systems provide a ton of in-kind staff to make this possible, and food banks and businesses provide in-kind food donations. Everyone brings something to the table. So, for anyone who wants to bring something to our food pharmacies, such as cooking workshops or letting communities know about a program, we always welcome it. It’s a space for patients to feel empowered to heal themselves rather than just being recipients of medical care in the system. We’re happy to take volunteers to help us further our mission, but we’re also open to helping people with starting their own programs. Bringing food pharmacies to clinics may not entirely close the food insecurity gap for patients, but I do think they have a role in bringing in programs to create this intersection between food and health. We can’t do this work alone.\u003c/p>\n\u003cp>\u003cem>Learn more about the \u003ca href=\"https://www.hellmanfoundation.org/food-as-medicine-collaborative.html\">Food as Medicine Collaborative\u003c/a>. This blog post is part of a series inspired by \u003ca href=\"http://thefoodchange.org/\">The Food Change\u003c/a>, a public art project by \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>, featuring farmers, advocates, and everyday people who are making a positive change in our food system. \u003ca href=\"https://www.thefoodchange.org/food-medicine\">Learn more\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos courtesy of the Food as Medicine Collaborative.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Tackling health disparities with a holistic approach, the Food as Medicine Collaborative was formed to bring food security to patients in need of healing and nourishment.","status":"publish","parent":0,"modified":1580589577,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1242},"headData":{"title":"Just What the Doctor Ordered, Food as Medicine | KQED","description":"Tackling health disparities with a holistic approach, the Food as Medicine Collaborative was formed to bring food security to patients in need of healing and nourishment.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Just What the Doctor Ordered, Food as Medicine","datePublished":"2020-02-01T20:39:37.000Z","dateModified":"2020-02-01T20:39:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136197 https://ww2.kqed.org/bayareabites/?p=136197","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/01/just-what-the-doctor-ordered-food-as-medicine/","disqusTitle":"Just What the Doctor Ordered, Food as Medicine","nprByline":"Savannah Kuang, CUESA Staff","path":"/bayareabites/136197/just-what-the-doctor-ordered-food-as-medicine","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":"cuesa","label":"More from CUESA "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you get sick or are diagnosed with a disease, your physician will often write you a prescription for medication. But what if kale and carrots were also part of your treatment plan?\u003c/p>\n\u003cp>For low-income patients, who are disproportionately burdened by food insecurity, such an approach can be life-changing. According to a 2018 report from the San Francisco Food Security Task Force, about 227,000 San Franciscans, or 1 in 4, live below the federal poverty line and are at risk of food insecurity, meaning they lack access to affordable, healthy food. They also face higher rates of diet-related diseases and chronic health conditions, including hypertension, high cholesterol, and diabetes.\u003c/p>\n\u003cp>Tackling health disparities with a holistic approach, the Food as Medicine Collaborative was formed to bring food security to patients in need of healing and nourishment. Partnering with health clinics, food banks and pantries, and the private sector, the Collaborative’s “food pharmacies” help bridge the divide between healthcare systems and food services, transforming the eating habits of low-income patients and helping them feel empowered to take their health into their own hands. The Collaborative also drives systems and policy change, advocating for initiatives such as expanding food and nutritional services through the CalAIM Medicaid Waiver, which can improve health outcomes and reduce healthcare costs.\u003c/p>\n\u003cp>We spoke with Dr. Rita Nguyen, an assistant health officer at the San Francisco Department of Public Health and one of the founders of the Collaborative, to learn more about this revolutionary approach to food as medicine.\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>How did the Food as Medicine Collaborative get started, and what are some of the issues you’re working on?\u003c/strong>\u003c/p>\n\u003cp>Many different organizations have decided to collaborate overtime because we increasingly recognized that food insecurity is an issue that needs to be tackled by healthcare, and that it is something that nonprofits and communities can’t do alone. Hunger and food insecurity aren’t just moral issues but should be recognized as health issues. The collaborative seeks to support healthcare systems to address food insecurity and nutritional health for patients and communities. We bring all the players together at the table so that these siloed areas of the food and health sectors really work together to advance the health of communities. On a programmatic level, what we’re most visible for is our food pharmacies. However, it’s also part of a bigger vision of bringing these two sectors together where healthcare can engage around food and prescribing food as medicine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"size":"medium","ids":"136198,136199,136200,136201","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s a food pharmacy, and how is it different from normal pharmacies?\u003c/strong>\u003c/p>\n\u003cp>A food pharmacy is an intensive model that focuses on access, education skills, tools, and referrals. It isn’t just about having food in healthcare but pairing it with effective nutrition education. We believe that food is core to health and chronic disease management. We have on-site registered dieticians that help with nutrition education, while also offering quick cooking demonstrations. But having fresh food by itself isn’t enough to be able to eat. That’s why we have this cohesive and comprehensive model, where if you have food education and cooking skills, you’ll be able to cook delicious healthy meals. We also offer pantry staples such as spices, olive oil, and crock pots for those who don’t have access to stoves, and referrals to help connect them to the food safety net.\u003c/p>\n\u003cp>We’re not saying that healthcare should replace grocery stores. It’s really about leveraging what healthcare can offer, which is why food pharmacies are important to help solve food insecurity and bridge that connection between food and health. If you ever come by our food pharmacies, there are stations for every one of those elements, including healthcare practitioners who can check blood sugar or pressure levels, and then feed the patients with fresh food. We often hear from our patients that having that connection to food helps them feel the changes they’re making in their health because of the feedback they’re receiving every week.\u003c/p>\n\u003cp>\u003cstrong>Healthy eating can often have a negative connotation, including the perception of restrictive eating. Can you speak about the Collaborative’s “food as medicine” approach to transform eating habits?\u003c/strong>\u003c/p>\n\u003cp>It can be negative to restrict patients to certain foods, which is not what we aim to do at all. We bring tools, curricula, and frameworks into the healthcare space to help us message this differently to patients, where food can be a source of joy and not a message of restriction. We actually bring in many food-related nonprofits to do cooking demonstrations because the clinical model isn’t always the most effective way to communicate about nutrition. I think that’s another way to bring these two sectors together, learn from each other, and create more impact on patients’ lives. Even though we’re “prescribing” food, we also don’t want our patients and community members to have the impression that you need a highly tailored diet to live well. Part of the messaging too is that everything in our food pharmacies is for you.\u003c/p>\n\u003cp>\u003cstrong>How do farmers markets and fresh, local produce fit in? Do you integrate with any nutrition assistance or incentive programs?\u003c/strong>\u003c/p>\n\u003cp>Patients either get referred or a written prescription for the food pharmacies, which are actually set up similarly to a farmers market, though everything (mostly fruits and veggies) is actually free for patients, so there’s no money being exchanged. But we do offer ways for patients to sign up for CalFresh, so they can use those benefits elsewhere. Income inequality in San Francisco is probably one of the biggest barriers to accessing healthy food, which is why we want to find many ways to make it possible for patients to eat well without worrying about the cost.\u003c/p>\n\u003cp>\u003cstrong>What are some ways people can support these programs?\u003c/strong>\u003c/p>\n\u003cp>Everything we do is possible through collaborative partnership. For example, healthcare systems provide a ton of in-kind staff to make this possible, and food banks and businesses provide in-kind food donations. Everyone brings something to the table. So, for anyone who wants to bring something to our food pharmacies, such as cooking workshops or letting communities know about a program, we always welcome it. It’s a space for patients to feel empowered to heal themselves rather than just being recipients of medical care in the system. We’re happy to take volunteers to help us further our mission, but we’re also open to helping people with starting their own programs. Bringing food pharmacies to clinics may not entirely close the food insecurity gap for patients, but I do think they have a role in bringing in programs to create this intersection between food and health. We can’t do this work alone.\u003c/p>\n\u003cp>\u003cem>Learn more about the \u003ca href=\"https://www.hellmanfoundation.org/food-as-medicine-collaborative.html\">Food as Medicine Collaborative\u003c/a>. This blog post is part of a series inspired by \u003ca href=\"http://thefoodchange.org/\">The Food Change\u003c/a>, a public art project by \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>, featuring farmers, advocates, and everyday people who are making a positive change in our food system. \u003ca href=\"https://www.thefoodchange.org/food-medicine\">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":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos courtesy of the Food as Medicine Collaborative.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136197/just-what-the-doctor-ordered-food-as-medicine","authors":["byline_bayareabites_136197"],"tags":["bayareabites_237","bayareabites_9710","bayareabites_9222"],"featImg":"bayareabites_136203","label":"bayareabites"},"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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide","datePublished":"2019-11-26T23:23:49.000Z","dateModified":"2019-11-27T19:06:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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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/2024/04/Mindshift-Podcast-Tile-703x703-1.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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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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