To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects
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Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"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_97064":{"type":"posts","id":"bayareabites_97064","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97064","score":null,"sort":[1434583016000]},"guestAuthors":[],"slug":"to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects","title":"To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects","publishDate":1434583016,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.","status":"publish","parent":0,"modified":1434583016,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1144},"headData":{"title":"To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects | KQED","description":"If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97064 http://ww2.kqed.org/bayareabites/?p=97064","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/17/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects/","disqusTitle":"To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects","videoEmbed":"https://www.youtube.com/embed/k8TDfjbpSBE","nprByline":"Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"414986650","nprApiLink":"http://api.npr.org/query?id=414986650&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects?ft=nprml&f=414986650","nprRetrievedStory":"1","nprPubDate":"Wed, 17 Jun 2015 16:45:00 -0400","nprStoryDate":"Wed, 17 Jun 2015 13:45:00 -0400","nprLastModifiedDate":"Wed, 17 Jun 2015 16:45:01 -0400","path":"/bayareabites/97064/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\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>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \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>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97064/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects","authors":["byline_bayareabites_97064"],"categories":["bayareabites_1874","bayareabites_3032","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_250","bayareabites_3707","bayareabites_14572","bayareabites_10292","bayareabites_667","bayareabites_14571"],"featImg":"bayareabites_97068","label":"bayareabites"},"bayareabites_90716":{"type":"posts","id":"bayareabites_90716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90716","score":null,"sort":[1418169354000]},"guestAuthors":[],"slug":"in-europe-ugly-sells-in-the-produce-aisle","title":"In Europe, Ugly Sells In The Produce Aisle","publishDate":1418169354,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/9/14)\u003c/p>\n\u003cp>[vimeo 105657593]\u003c/p>\n\u003cp>In Europe, the ugly ducklings of the produce aisle are increasingly admired for their inner swans.\u003c/p>\n\u003cp>Call it the return of unsightly fruit.\u003c/p>\n\u003cp>Retailers (at least in Europe and the U.S.) by default now cater to the perfectionist shopper who prefers only the plump, round tomato or the unblemished apple to grace the fruit bowl. But many fruits and vegetables, while edible and nutritious, don't measure up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That means farmers end up tossing out a huge amount of food that fails to meet retailers' cosmetic standards – in some cases, as \u003ca href=\"http://www.unep.org/newscentre/Default.aspx?DocumentID=2726&ArticleID=9611\">much as 20 to 40 percent\u003c/a> of fresh produce gets wasted, according to estimates from the United Nations Environment Program.\u003c/p>\n\u003cp>But the European Union declared 2014 to be the Year Against Food Waste. And earlier this year, French retailer Intermarche, the country's third-largest supermarket, took that initiative viral, launching a cheeky \"inglorious fruit\" campaign to get consumers to see the beauty of ugly produce.\u003c/p>\n\u003cp>[vimeo 98441820]\u003c/p>\n\u003cp>As this video shows, the Intermarche campaign made hideous fruits and veggies the star of the show. In TV commercials and print ads, the supermarket promoted absurd-looking produce like \"the grotesque apple,\" \"the failed lemon,\" \"the disfigured eggplant,\" \"the ugly carrot\" and the \"unfortunate clementine.\"\u003c/p>\n\u003cp>The campaign was a temporary experiment in a store in Provins, outside of Paris. Intermarche bought up the lumpy and bumpy stuff that would have gotten discarded and gave it its own aisle in the supermarket, selling it at a 30 percent discount. And to convince shoppers that looks may have suffered, but taste did not, the retailer also sold soups and shakes made with them\u003c/p>\n\u003cp>That initial campaign, launched in March, was quite successful: Marcel, the creative agency behind Intermarche's campaign, says overall store traffic rose 24 percent. It was so successful, in fact, that Intermarche brought the idea back for \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">a week in October\u003c/a> in all of its 1,800 stores, and its competitors in France, Auchan and Monoprix, have \u003ca href=\"http://www.dw.de/imperfect-fruit-and-vegetables-back-en-vogue-in-france/a-17893176\">launched similar initiatives\u003c/a>.\u003c/p>\n\u003cp>And ugly fruit fever is spreading.\u003c/p>\n\u003cp>In Portugal, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/05/25/world/europe/tempting-europe-with-ugly-fruit.html?_r=0\">reports\u003c/a>, a food cooperative called Fruta Feia (Ugly Fruit) buys up produce too gnarly for supermarkets and sells it to customers attracted both to its lower prices and its food waste prevention mission. Farmers like the scheme, too — they get extra income instead of adding the ugly ones to the rubbish pile.\u003c/p>\n\u003cp>In the U.K., \"a growing number of supermarkets are preparing to follow the French lead and stock produce that isn't as aesthetically pleasing,\" market intelligence firm Companies and Markets \u003ca href=\"http://www.companiesandmarkets.com/News/Food-and-Drink/Ugly-fruit-and-vegetables-to-see-UK-supermarket-shelves/NI9639\">wrote\u003c/a> in a research note.\u003c/p>\n\u003cp>This summer, Waitrose, a sort of U.K. version of Whole Foods, stocked apples prominently branded as \"\u003ca href=\"http://www.fruitnet.com/fpj/article/161683/waitrose-begins-selling-ugly-fruit\">weather blemished\u003c/a>\" – the result of extensive damage from hail at its South African farm suppliers. In previous years the retailer has sold imperfect eggplants, carrots and plums.\u003c/p>\n\u003cp>Other supermarkets are finding different uses for the produce, says Shazia Ejaz of the British Retail Consortium, an industry group.\u003c/p>\n\u003cfigure id=\"attachment_90718\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-e1418169252557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-233x290.jpg\" alt='This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose' width=\"233\" height=\"290\" class=\"size-medium wp-image-90718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose\u003c/figcaption>\u003c/figure>\n\u003cp>\"The key is to make the most of the crop, which all supermarkets are doing,\" she tells The Salt in an email. \"This could be using the best of the crop for bagged or loose produce, but [also] looking for alternative uses for those that don't make the grade — i.e. pre-prepared produce (a growing trend), ready meals and soups.\"\u003c/p>\n\u003cp>So what's driving the interest? The European Union relaxed strict rules governing the sale of imperfect fruit in 2009. But \u003ca href=\"http://www.tristramstuart.co.uk/\">Tristram Stuart\u003c/a>, a food waste activist with the group Feeding the 5000, says growing consumer awareness was also crucial.\u003c/p>\n\u003cp>\"Supermarkets will cater to what public demand requires,\" he says. And, he notes, \"there are not a lot of environmental measures out there that are going to save you money, but stopping wasting food is one of them.\"\u003c/p>\n\u003cp>And consumers will scoop up these tasty uglies when they know the story behind their unfortunate looks, says Waitrose spokesperson Jess Hughes.\u003c/p>\n\u003cp>\"We always find these products are popular with customers — they always sell well,\" Hughes tells The Salt via email.\u003c/p>\n\u003cp>For now, there appear to be limits to just how much imperfection retailers will take.\u003c/p>\n\u003cp>\"The experience of retailers in the U.K. is that customers naturally select, they always pick the cream of the crop,\" Ejaz says.\u003c/p>\n\u003cp>And even Intermarche \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">has said\u003c/a> its promotion of inglorious fruits can only be occasional, as problems with suppliers occur.\u003c/p>\n\u003cp>Nonetheless, the fever is also making the leap across the pond: In Canada, \u003ca href=\"https://www.youtube.com/watch?v=Ja_SRYNpnQU&feature=youtu.be&list=UUHK7tgD0IUq0KvvkDF1FbHw\">Safeway is experimenting\u003c/a> with \"misfit produce\" displays. And your local U.S. farmers market might just have \"seconds\" of peaches, tomatoes or apples for sale. Stay tuned: Plenty of activists stateside are hoping to bring ugly fruit to a supermarket or CSA near you soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Lumpy, bumpy produce that fails to meet supermarkets' high bar for beauty usually ends up as waste. But increasingly, European supermarkets are finding that ugly sells, if you tell the right story.","status":"publish","parent":0,"modified":1418169354,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":848},"headData":{"title":"In Europe, Ugly Sells In The Produce Aisle | KQED","description":"Lumpy, bumpy produce that fails to meet supermarkets' high bar for beauty usually ends up as waste. But increasingly, European supermarkets are finding that ugly sells, if you tell the right story.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90716 http://blogs.kqed.org/bayareabites/?p=90716","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/09/in-europe-ugly-sells-in-the-produce-aisle/","disqusTitle":"In Europe, Ugly Sells In The Produce Aisle","nprByline":"Maria Godoy","nprStoryId":"369613561","nprApiLink":"http://api.npr.org/query?id=369613561&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle?ft=3&f=369613561","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Dec 2014 18:46:00 -0500","nprStoryDate":"Tue, 09 Dec 2014 18:46:14 -0500","nprLastModifiedDate":"Tue, 09 Dec 2014 18:46:14 -0500","path":"/bayareabites/90716/in-europe-ugly-sells-in-the-produce-aisle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/9/14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"105657593"},"numeric":["105657593"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Europe, the ugly ducklings of the produce aisle are increasingly admired for their inner swans.\u003c/p>\n\u003cp>Call it the return of unsightly fruit.\u003c/p>\n\u003cp>Retailers (at least in Europe and the U.S.) by default now cater to the perfectionist shopper who prefers only the plump, round tomato or the unblemished apple to grace the fruit bowl. But many fruits and vegetables, while edible and nutritious, don't measure up.\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>That means farmers end up tossing out a huge amount of food that fails to meet retailers' cosmetic standards – in some cases, as \u003ca href=\"http://www.unep.org/newscentre/Default.aspx?DocumentID=2726&ArticleID=9611\">much as 20 to 40 percent\u003c/a> of fresh produce gets wasted, according to estimates from the United Nations Environment Program.\u003c/p>\n\u003cp>But the European Union declared 2014 to be the Year Against Food Waste. And earlier this year, French retailer Intermarche, the country's third-largest supermarket, took that initiative viral, launching a cheeky \"inglorious fruit\" campaign to get consumers to see the beauty of ugly produce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"98441820"},"numeric":["98441820"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As this video shows, the Intermarche campaign made hideous fruits and veggies the star of the show. In TV commercials and print ads, the supermarket promoted absurd-looking produce like \"the grotesque apple,\" \"the failed lemon,\" \"the disfigured eggplant,\" \"the ugly carrot\" and the \"unfortunate clementine.\"\u003c/p>\n\u003cp>The campaign was a temporary experiment in a store in Provins, outside of Paris. Intermarche bought up the lumpy and bumpy stuff that would have gotten discarded and gave it its own aisle in the supermarket, selling it at a 30 percent discount. And to convince shoppers that looks may have suffered, but taste did not, the retailer also sold soups and shakes made with them\u003c/p>\n\u003cp>That initial campaign, launched in March, was quite successful: Marcel, the creative agency behind Intermarche's campaign, says overall store traffic rose 24 percent. It was so successful, in fact, that Intermarche brought the idea back for \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">a week in October\u003c/a> in all of its 1,800 stores, and its competitors in France, Auchan and Monoprix, have \u003ca href=\"http://www.dw.de/imperfect-fruit-and-vegetables-back-en-vogue-in-france/a-17893176\">launched similar initiatives\u003c/a>.\u003c/p>\n\u003cp>And ugly fruit fever is spreading.\u003c/p>\n\u003cp>In Portugal, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/05/25/world/europe/tempting-europe-with-ugly-fruit.html?_r=0\">reports\u003c/a>, a food cooperative called Fruta Feia (Ugly Fruit) buys up produce too gnarly for supermarkets and sells it to customers attracted both to its lower prices and its food waste prevention mission. Farmers like the scheme, too — they get extra income instead of adding the ugly ones to the rubbish pile.\u003c/p>\n\u003cp>In the U.K., \"a growing number of supermarkets are preparing to follow the French lead and stock produce that isn't as aesthetically pleasing,\" market intelligence firm Companies and Markets \u003ca href=\"http://www.companiesandmarkets.com/News/Food-and-Drink/Ugly-fruit-and-vegetables-to-see-UK-supermarket-shelves/NI9639\">wrote\u003c/a> in a research note.\u003c/p>\n\u003cp>This summer, Waitrose, a sort of U.K. version of Whole Foods, stocked apples prominently branded as \"\u003ca href=\"http://www.fruitnet.com/fpj/article/161683/waitrose-begins-selling-ugly-fruit\">weather blemished\u003c/a>\" – the result of extensive damage from hail at its South African farm suppliers. In previous years the retailer has sold imperfect eggplants, carrots and plums.\u003c/p>\n\u003cp>Other supermarkets are finding different uses for the produce, says Shazia Ejaz of the British Retail Consortium, an industry group.\u003c/p>\n\u003cfigure id=\"attachment_90718\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-e1418169252557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-233x290.jpg\" alt='This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose' width=\"233\" height=\"290\" class=\"size-medium wp-image-90718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose\u003c/figcaption>\u003c/figure>\n\u003cp>\"The key is to make the most of the crop, which all supermarkets are doing,\" she tells The Salt in an email. \"This could be using the best of the crop for bagged or loose produce, but [also] looking for alternative uses for those that don't make the grade — i.e. pre-prepared produce (a growing trend), ready meals and soups.\"\u003c/p>\n\u003cp>So what's driving the interest? The European Union relaxed strict rules governing the sale of imperfect fruit in 2009. But \u003ca href=\"http://www.tristramstuart.co.uk/\">Tristram Stuart\u003c/a>, a food waste activist with the group Feeding the 5000, says growing consumer awareness was also crucial.\u003c/p>\n\u003cp>\"Supermarkets will cater to what public demand requires,\" he says. And, he notes, \"there are not a lot of environmental measures out there that are going to save you money, but stopping wasting food is one of them.\"\u003c/p>\n\u003cp>And consumers will scoop up these tasty uglies when they know the story behind their unfortunate looks, says Waitrose spokesperson Jess Hughes.\u003c/p>\n\u003cp>\"We always find these products are popular with customers — they always sell well,\" Hughes tells The Salt via email.\u003c/p>\n\u003cp>For now, there appear to be limits to just how much imperfection retailers will take.\u003c/p>\n\u003cp>\"The experience of retailers in the U.K. is that customers naturally select, they always pick the cream of the crop,\" Ejaz says.\u003c/p>\n\u003cp>And even Intermarche \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">has said\u003c/a> its promotion of inglorious fruits can only be occasional, as problems with suppliers occur.\u003c/p>\n\u003cp>Nonetheless, the fever is also making the leap across the pond: In Canada, \u003ca href=\"https://www.youtube.com/watch?v=Ja_SRYNpnQU&feature=youtu.be&list=UUHK7tgD0IUq0KvvkDF1FbHw\">Safeway is experimenting\u003c/a> with \"misfit produce\" displays. And your local U.S. farmers market might just have \"seconds\" of peaches, tomatoes or apples for sale. Stay tuned: Plenty of activists stateside are hoping to bring ugly fruit to a supermarket or CSA near you soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90716/in-europe-ugly-sells-in-the-produce-aisle","authors":["byline_bayareabites_90716"],"categories":["bayareabites_3032","bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_3707","bayareabites_13981","bayareabites_667","bayareabites_10921","bayareabites_13980"],"featImg":"bayareabites_90717","label":"bayareabites"},"bayareabites_88745":{"type":"posts","id":"bayareabites_88745","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88745","score":null,"sort":[1413205208000]},"guestAuthors":[],"slug":"california-farmers-pray-for-rain-prepare-for-continued-drought","title":"California Farmers Pray for Rain, Prepare for Continued Drought","publishDate":1413205208,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n","blocks":[],"excerpt":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","status":"publish","parent":0,"modified":1413213586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":542},"headData":{"title":"California Farmers Pray for Rain, Prepare for Continued Drought | KQED","description":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88745 http://blogs.kqed.org/bayareabites/?p=88745","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/13/california-farmers-pray-for-rain-prepare-for-continued-drought/","disqusTitle":"California Farmers Pray for Rain, Prepare for Continued Drought","path":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","authors":["251"],"categories":["bayareabites_752","bayareabites_50","bayareabites_91","bayareabites_60"],"tags":["bayareabites_620","bayareabites_250","bayareabites_13888","bayareabites_10480","bayareabites_11813","bayareabites_134","bayareabites_2143","bayareabites_961","bayareabites_243","bayareabites_667","bayareabites_1344"],"featImg":"bayareabites_88754","label":"bayareabites"},"bayareabites_77916":{"type":"posts","id":"bayareabites_77916","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77916","score":null,"sort":[1392057558000]},"guestAuthors":[],"slug":"it-takes-more-than-a-produce-aisle-to-refresh-a-food-desert","title":"It Takes More Than A Produce Aisle To Refresh A Food Desert","publishDate":1392057558,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3\"] \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Residents of a Philadelphia neighborhood that lacked a grocer got a new market brimming with fresh fruit and veggies — but that didn't change what they ate, a survey shows. Additional interventions — such as cooking classes and nutrition education — may be needed.","status":"publish","parent":0,"modified":1392057665,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":737},"headData":{"title":"It Takes More Than A Produce Aisle To Refresh A Food Desert | KQED","description":"Residents of a Philadelphia neighborhood that lacked a grocer got a new market brimming with fresh fruit and veggies — but that didn't change what they ate, a survey shows. Additional interventions — such as cooking classes and nutrition education — may be needed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"77916 http://blogs.kqed.org/bayareabites/?p=77916","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/10/it-takes-more-than-a-produce-aisle-to-refresh-a-food-desert/","disqusTitle":"It Takes More Than A Produce Aisle To Refresh A Food Desert","nprByline":"Patti Neighmond","nprStoryId":"273046077","nprApiLink":"http://api.npr.org/query?id=273046077&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert?ft=3&f=273046077","nprRetrievedStory":"1","nprPubDate":"Mon, 10 Feb 2014 10:45:00 -0500","nprStoryDate":"Mon, 10 Feb 2014 03:26:00 -0500","nprLastModifiedDate":"Mon, 10 Feb 2014 10:45:24 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3?orgId=1&topicId=1053&ft=3&f=273046077","nprAudioM3u":"http://api.npr.org/m3u/1274549352-b7cec9.m3u?orgId=1&topicId=1053&ft=3&f=273046077","path":"/bayareabites/77916/it-takes-more-than-a-produce-aisle-to-refresh-a-food-desert","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3?orgId=1&topicId=1053&ft=3&f=273046077","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_3151-ab425627f0378a09d8e0c102903ea8921fd11598-1024x767.jpg\" alt=\"Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\" width=\"1024\" height=\"767\" class=\"size-large wp-image-77917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Euclid Market, a corner store in East Los Angeles, recently got a makeover to promote healthier eating. It not only sells more fruits and vegetables, but also offers cooking classes and nutrition education. Photo: Courtesy of Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">The Salt at NPR Food\u003c/a> (2/10/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/273046077/takes-more-than-a-produce-aisle-to-refresh-a-food-desert\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140210_me_takes_more_than_a_produce_aisle_to_refresh_a_food_desert.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>In inner cities and poor rural areas across the country, public health advocates have been working hard to turn around \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230142780/food-truck-pioneer-battles-food-deserts-with-high-cuisine\">food deserts\u003c/a> — neighborhoods where fresh produce is scarce, and greasy fast food abounds. In many cases, they're converting dingy, cramped corner markets into lighter, brighter venues that offer fresh fruits and vegetables. In some cases, they're building brand \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183992818/can-star-power-make-new-orleans-food-deserts-bloom\">new stores\u003c/a>.\u003c/p>\n\u003cp>\"The presumption is, if you build a store, people are going to come,\" says \u003ca href=\"http://sociology.la.psu.edu/people/sxm27\">Stephen Matthews\u003c/a>, professor in the departments of sociology, anthropology and demography at Penn State University. To check that notion, he and colleagues from the London School of Hygiene and Tropical Medicine recently \u003ca href=\"http://content.healthaffairs.org/content/33/2/283.abstract\">surveyed\u003c/a> residents of one low-income community in Philadelphia before and after the opening of a glistening new supermarket brimming with fresh produce.\u003c/p>\n\u003cp>What they're finding, Matthews says, is a bit surprising: \"We don't find any difference at all. ... We see no effect of the store on fruit and vegetable consumption.\"\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>Now, to be fair, the time was short. The store was only open for six months before residents were surveyed. Matthews says most residents knew that the store was there and that it offered healthy food. But only 26 percent said it was their regular \"go to\" market. And, as might be expected, those who lived close to the store shopped there most regularly.\u003c/p>\n\u003cp>Matthews says the findings \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/149000673/theres-more-to-fixing-food-deserts-than-building-grocery-stores\">dovetail\u003c/a> with other work, and simply point to the obvious: Lots more intervention is needed to change behavior. For one thing, we're all used to routine, and many of us will just keep shopping where we've been shopping, even if a newer, more convenient and bountiful store moves in.\u003c/p>\n\u003cp>But more than that, he says, many people, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/15/165204681/cheaper-fruit-and-vegetables-alone-cant-save-food-deserts\">particularly in low-income food deserts\u003c/a>, just aren't used to buying or preparing healthy meals — they haven't had the opportunity, until now.\u003c/p>\n\u003cfigure id=\"attachment_77918\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_2889a-29611b9c3bfa04811890fa55855f7daa6d521882-290x217.jpg\" alt=\"Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Public health researcher Alex Ortega heads a UCLA project that aims to increase the demand for healthy food in low-income neighborhoods. Photo: Margaret Molloy/UCLA Fielding School of Public Health\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hpm.ph.ucla.edu/alex-ortega\">Alex Ortega\u003c/a>, a public health researcher at the University of California, Los Angeles, agrees that providing access to nutritious food is only the first step.\u003c/p>\n\u003cp>\"The next part of the intervention is to create demand,\" he says, \"so the community wants to come to the store and buy healthy fruits and vegetables and go home and prepare those foods in a healthy way, without lots of fat, salt or sugar.\"\u003c/p>\n\u003cp>Ortega directs a UCLA \u003ca href=\"http://www.ph.ucla.edu/cphhd/project3.html\">project\u003c/a> that converts corner stores into hubs of healthy fare in low-income neighborhoods of East Los Angeles. He and colleagues work with community leaders and local high school students to help create that demand for nutritious food. Posters and signs promoting fresh fruits and vegetables hang in corner stores, such as the \u003ca href=\"http://newsroom.ucla.edu/portal/ucla/srp-view.aspx?id=202361\">Euclid Market\u003c/a> in Boyle Heights, and at bus stops. There are nutrition education classes in local schools, and cooking classes in the stores themselves.\u003c/p>\n\u003cp>\"We've prepared smoothies, healthy snacks, fruit salads, vegetables, green salads [and] quesadillas loaded with vegetables,\" says Ortega.\u003c/p>\n\u003cp>\"I had a mother who approached me to tell me she had learned a lot from prior cooking demonstrations about healthy eating,\" he says, \"and, because of what she learned about nutrition and about reducing saturated fats and sodium, and increasing fiber intake in her diet, she lost over 20 pounds. And her daughter lost 10 pounds.\" This is a really important achievement, he notes, in an area struggling with obesity and all its related health problems, including \u003ca href=\"http://www.npr.org/blogs/health/2014/01/21/263505386/taking-the-pulse-of-latino-health-concerns\">diabetes\u003c/a>.\u003c/p>\n\u003cp>The jury's still out on whether these conversions of corner stores are actually changing people's diets and health. The evidence is still being collected. But the hope, of course, Ortega says, is that creating demand for healthy food, as well as improving access, will make a difference in what residents eat — and, ultimately, in their weight and health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77916/it-takes-more-than-a-produce-aisle-to-refresh-a-food-desert","authors":["byline_bayareabites_77916"],"categories":["bayareabites_1962","bayareabites_3032","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_8713","bayareabites_667","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_77921","label":"bayareabites"},"bayareabites_76301":{"type":"posts","id":"bayareabites_76301","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76301","score":null,"sort":[1389286460000]},"guestAuthors":[],"slug":"the-fruits-of-free-trade-how-nafta-revamped-the-american-diet","title":"The Fruits Of Free Trade: How NAFTA Revamped The American Diet","publishDate":1389286460,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76306\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\" alt=\"A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP \" width=\"624\" height=\"350\" class=\"size-full wp-image-76306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">The Salt at NPR Food\u003c/a> (1/9/14)\u003c/p>\n\u003cp>Walk through the produce section of your supermarket and you'll see things you'd never have seen years ago — like fresh raspberries or green beans in the dead of winter.\u003c/p>\n\u003cp>Much of that produce comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month.\u003c/p>\n\u003cp>In the years since, NAFTA radically changed the way we get our fruits and vegetables. For starters, the volume of produce from Mexico to the U.S. has tripled since 1994.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Signed 20 years ago this month, the landmark trade agreement radically altered the way we get our fruits and vegetables, encouraging year-round imports from Mexican farms. That's why it's now no big deal to find, say, raspberries in winter. But critics say it also has trained consumers to value convenience over flavor and has dulled knowledge of where food comes from.","status":"publish","parent":0,"modified":1389286460,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":622},"headData":{"title":"The Fruits Of Free Trade: How NAFTA Revamped The American Diet | KQED","description":"Signed 20 years ago this month, the landmark trade agreement radically altered the way we get our fruits and vegetables, encouraging year-round imports from Mexican farms. That's why it's now no big deal to find, say, raspberries in winter. But critics say it also has trained consumers to value convenience over flavor and has dulled knowledge of where food comes from.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76301 http://blogs.kqed.org/bayareabites/?p=76301","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/09/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet/","disqusTitle":"The Fruits Of Free Trade: How NAFTA Revamped The American Diet","nprByline":"Ted Robbins","nprStoryId":"260790888","nprApiLink":"http://api.npr.org/query?id=260790888&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet?ft=3&f=260790888","nprRetrievedStory":"1","nprPubDate":"Thu, 09 Jan 2014 11:02:00 -0500","nprStoryDate":"Thu, 09 Jan 2014 00:00:00 -0500","nprLastModifiedDate":"Thu, 09 Jan 2014 11:02:14 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3?orgId=1&topicId=1053&aggIds=249998251&ft=3&f=260790888","nprAudioM3u":"http://api.npr.org/m3u/1261025212-d3e066.m3u?orgId=1&topicId=1053&aggIds=249998251&ft=3&f=260790888","path":"/bayareabites/76301/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3?orgId=1&topicId=1053&aggIds=249998251&ft=3&f=260790888","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76306\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\" alt=\"A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP \" width=\"624\" height=\"350\" class=\"size-full wp-image-76306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">The Salt at NPR Food\u003c/a> (1/9/14)\u003c/p>\n\u003cp>Walk through the produce section of your supermarket and you'll see things you'd never have seen years ago — like fresh raspberries or green beans in the dead of winter.\u003c/p>\n\u003cp>Much of that produce comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month.\u003c/p>\n\u003cp>In the years since, NAFTA radically changed the way we get our fruits and vegetables. For starters, the volume of produce from Mexico to the U.S. has tripled since 1994.\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>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76301/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet","authors":["byline_bayareabites_76301"],"categories":["bayareabites_2090","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_12898","bayareabites_667","bayareabites_10921"],"featImg":"bayareabites_76306","label":"bayareabites"},"bayareabites_62836":{"type":"posts","id":"bayareabites_62836","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62836","score":null,"sort":[1370304546000]},"guestAuthors":[],"slug":"wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman","title":"Wal-Mart Pledges Fresher Produce By Cutting Out The Middleman","publishDate":1370304546,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62839\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/walmart-1024x767.jpg\" alt=\"A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62839\">\u003cfigcaption class=\"wp-caption-text\">A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188332155/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman\">The Salt at NPR Food\u003c/a> (6/3/13)\u003c/p>\n\u003cp>The nation's largest retailer announced Monday that it will be delivering produce from farms to stores faster by buying fruits and vegetables directly from growers.\u003c/p>\n\u003cp>The plan is to source about 80 percent of fresh produce directly, explained Jack Sinclair, executive vice president of the food business for Wal-Mart U.S., during a conference call that we participated in Monday morning.\u003c/p>\n\u003cp>In many instances, Sinclair says it will be possible to \"cut out the middleman,\" but he added that local wholesalers will continue to \"play an important role for us in the areas we serve.\"\u003c/p>\n\u003cp>The announcement comes on the heels of \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html?pagewanted=all&_r=0\">complaints\u003c/a> that Wal-Mart isn't staffing its stores with enough employees to stock shelves efficiently or manage produce, resulting in complaints about the freshness of fruits and vegetables on display. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html\">reported in April\u003c/a>, internal Wal-Mart memos showed the company struggling with \"low customer confidence in its produce and poor quality.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To address such concerns, Sinclair says, Wal-Mart will launch \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">Fresh Produce School\u003c/a> training for 70,000 associates. Managers and employees will be taught, for example, to identify fruits and vegetables that should no longer be on the shelves — and in general, they'll learn more about handling of produce.\u003c/p>\n\u003cp>And if Wal-Mart shoppers aren't happy with the quality of a peach or pear, the retailing giant is reinforcing its commitment to a \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">100 percent money-back guarantee\u003c/a>.\u003c/p>\n\u003cp>Sinclair says there's no need to return the food item: Just bring in a receipt, and the store will refund shoppers for the full amount, \"no questions asked.\"\u003c/p>\n\u003cp>Sinclair said Wal-Mart is on target to meet its commitment to increase the amount of\u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\"> local produce\u003c/a> found in retail stores by the year 2015 (a pledge made in 2010). There have been \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">complaints\u003c/a>, however, that some small farmers aren't benefiting from the initiative.\u003c/p>\n\u003cp>And with the goal of making nutritious food more affordable, Sinclair says Wal-Mart is open to new opportunities. One \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/19/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well/\">incentive program\u003c/a> I wrote about in March, where health insurers nudge shoppers to buy broccoli instead of brownies by offering rebates, is an example of attempts to incentivize healthy choices. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The retailing giant says it will launch training for 70,000 associates to help them spot fruits and vegetables that should no longer be on shelves. The move follows complaints that understaffing was leading to low-quality produce of dubious freshness in stores.","status":"publish","parent":0,"modified":1370304546,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":400},"headData":{"title":"Wal-Mart Pledges Fresher Produce By Cutting Out The Middleman | KQED","description":"The retailing giant says it will launch training for 70,000 associates to help them spot fruits and vegetables that should no longer be on shelves. The move follows complaints that understaffing was leading to low-quality produce of dubious freshness in stores.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62836 http://blogs.kqed.org/bayareabites/?p=62836","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/03/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman/","disqusTitle":"Wal-Mart Pledges Fresher Produce By Cutting Out The Middleman","nprByline":"Allison Aubrey","nprStoryId":"188332155","nprApiLink":"http://api.npr.org/query?id=188332155&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/03/188332155/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman?ft=3&f=188332155","nprRetrievedStory":"1","nprPubDate":"Mon, 03 Jun 2013 14:07:00 -0400","nprStoryDate":"Mon, 03 Jun 2013 13:32:00 -0400","nprLastModifiedDate":"Mon, 03 Jun 2013 14:07:37 -0400","path":"/bayareabites/62836/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62839\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/walmart-1024x767.jpg\" alt=\"A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62839\">\u003cfigcaption class=\"wp-caption-text\">A shopper selects produce at a Wal-Mart in Deptford, N.J. Photo: Matt Rourke/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/03/188332155/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman\">The Salt at NPR Food\u003c/a> (6/3/13)\u003c/p>\n\u003cp>The nation's largest retailer announced Monday that it will be delivering produce from farms to stores faster by buying fruits and vegetables directly from growers.\u003c/p>\n\u003cp>The plan is to source about 80 percent of fresh produce directly, explained Jack Sinclair, executive vice president of the food business for Wal-Mart U.S., during a conference call that we participated in Monday morning.\u003c/p>\n\u003cp>In many instances, Sinclair says it will be possible to \"cut out the middleman,\" but he added that local wholesalers will continue to \"play an important role for us in the areas we serve.\"\u003c/p>\n\u003cp>The announcement comes on the heels of \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html?pagewanted=all&_r=0\">complaints\u003c/a> that Wal-Mart isn't staffing its stores with enough employees to stock shelves efficiently or manage produce, resulting in complaints about the freshness of fruits and vegetables on display. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/04/business/walmart-strains-to-keep-grocery-aisles-stocked.html\">reported in April\u003c/a>, internal Wal-Mart memos showed the company struggling with \"low customer confidence in its produce and poor quality.\"\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>To address such concerns, Sinclair says, Wal-Mart will launch \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">Fresh Produce School\u003c/a> training for 70,000 associates. Managers and employees will be taught, for example, to identify fruits and vegetables that should no longer be on the shelves — and in general, they'll learn more about handling of produce.\u003c/p>\n\u003cp>And if Wal-Mart shoppers aren't happy with the quality of a peach or pear, the retailing giant is reinforcing its commitment to a \u003ca href=\"http://news.walmart.com/news-archive/2013/06/03/walmart-launches-fresh-produce-guarantee-in-us-stores\">100 percent money-back guarantee\u003c/a>.\u003c/p>\n\u003cp>Sinclair says there's no need to return the food item: Just bring in a receipt, and the store will refund shoppers for the full amount, \"no questions asked.\"\u003c/p>\n\u003cp>Sinclair said Wal-Mart is on target to meet its commitment to increase the amount of\u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\"> local produce\u003c/a> found in retail stores by the year 2015 (a pledge made in 2010). There have been \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">complaints\u003c/a>, however, that some small farmers aren't benefiting from the initiative.\u003c/p>\n\u003cp>And with the goal of making nutritious food more affordable, Sinclair says Wal-Mart is open to new opportunities. One \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/19/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well/\">incentive program\u003c/a> I wrote about in March, where health insurers nudge shoppers to buy broccoli instead of brownies by offering rebates, is an example of attempts to incentivize healthy choices. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62836/wal-mart-pledges-fresher-produce-by-cutting-out-the-middleman","authors":["byline_bayareabites_62836"],"categories":["bayareabites_1962","bayareabites_10916"],"tags":["bayareabites_11769","bayareabites_667","bayareabites_10921","bayareabites_11141"],"featImg":"bayareabites_62839","label":"bayareabites"},"bayareabites_23683":{"type":"posts","id":"bayareabites_23683","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23683","score":null,"sort":[1298476845000]},"guestAuthors":[],"slug":"shrooms-chokes-fruits-bay-area-chefs-on-how-to-pick-winter-produce-pt-3","title":"Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3","publishDate":1298476845,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon the chunky vinaigrette evenly over all of the dishes, making sure to stir it often in order to insure even dispersion. To finish each dish, toss whatever spinaches and other garnishes with the lightest drop of oil, a pinch of salt and weave the leaves and edible flowers throughout the plates so it looks like their growing out.\u003c/p>\n\n","blocks":[],"excerpt":"Tamara Palmer gets some expert winter produce advice from Jen Biesty of Scala’s Bistro, Eric Tucker of Millennium Restaurant and Aaron London of Ubuntu.","status":"publish","parent":0,"modified":1551230039,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1570},"headData":{"title":"Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3 | KQED","description":"Tamara Palmer gets some expert winter produce advice from Jen Biesty of Scala’s Bistro, Eric Tucker of Millennium Restaurant and Aaron London of Ubuntu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23683 http://blogs.kqed.org/bayareabites/?p=23683","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/23/shrooms-chokes-fruits-bay-area-chefs-on-how-to-pick-winter-produce-pt-3/","disqusTitle":"Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3","path":"/bayareabites/23683/shrooms-chokes-fruits-bay-area-chefs-on-how-to-pick-winter-produce-pt-3","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\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>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\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>Spoon the chunky vinaigrette evenly over all of the dishes, making sure to stir it often in order to insure even dispersion. To finish each dish, toss whatever spinaches and other garnishes with the lightest drop of oil, a pinch of salt and weave the leaves and edible flowers throughout the plates so it looks like their growing out.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23683/shrooms-chokes-fruits-bay-area-chefs-on-how-to-pick-winter-produce-pt-3","authors":["5111"],"categories":["bayareabites_109","bayareabites_63","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_16334","bayareabites_667","bayareabites_9014","bayareabites_9016","bayareabites_2105","bayareabites_16288","bayareabites_16284"],"label":"bayareabites"},"bayareabites_23398":{"type":"posts","id":"bayareabites_23398","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23398","score":null,"sort":[1297785618000]},"guestAuthors":[],"slug":"green-garlic-pesto-recipe","title":"It's Green Garlic Season: Celebrate with Pesto!","publishDate":1297785618,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":"Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.","status":"publish","parent":0,"modified":1297749751,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":720},"headData":{"title":"It's Green Garlic Season: Celebrate with Pesto! | KQED","description":"Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23398 http://blogs.kqed.org/bayareabites/?p=23398","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/","disqusTitle":"It's Green Garlic Season: Celebrate with Pesto!","path":"/bayareabites/23398/green-garlic-pesto-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\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>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23398/green-garlic-pesto-recipe","authors":["5120"],"categories":["bayareabites_95","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_14747","bayareabites_1263","bayareabites_138","bayareabites_743","bayareabites_755","bayareabites_8987","bayareabites_667","bayareabites_14738","bayareabites_8986","bayareabites_1011"],"label":"bayareabites"},"bayareabites_21921":{"type":"posts","id":"bayareabites_21921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21921","score":null,"sort":[1295648617000]},"guestAuthors":[],"slug":"bay-area-chefs-on-how-to-select-winter-produce-part-2","title":"Bay Area Chefs on How to Select Winter Produce, Part 2","publishDate":1295648617,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/evanrich500.jpg\" alt=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21927\">\u003cbr>\n\u003cem>Coi’s Evan Rich surveys Page mandarin oranges\u003c/em>\u003c/p>\n\u003cp>Another sunny Saturday morning found us back at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/trevorogden500.jpg\" alt=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" title=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21932\">\u003c/p>\n\u003cp>\u003cem>Mission Beach Café’s Trevor Ogden sorts through parsnips.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/parsnips500.jpg\" alt=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21933\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trevor Ogden, executive chef at \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Café\u003c/a>, is currently accompanying his braised Prather Ranch lamb shank with a puree of baby parsnips, which he picks up from \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a>. When shopping for the root vegetable for home cooking, however, Ogden says size doesn’t really matter all that much.\u003c/p>\n\u003cblockquote>\u003cp>“You can use both,” he advises. “Bigger can be better, but the little ones you don’t have to peel.” Look for clean, firm roots.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/louismaldonado500.jpg\" alt=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" title=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21936\">\u003cbr>\n\u003cem>Aziza's Louis Maldonado looks at Romanesco broccoli.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/romanesco500.jpg\" alt=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21937\">\u003c/p>\n\u003cp>Louis Maldonado, chef de cuisine at \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, enjoys working with Romanesco broccoli, which he prizes for its trimmings even more than the crowns. Sometimes he’ll even purchase them separately, often from \u003ca href=\"http://www.dirtygirlproduce.com\">Dirty Girl Produce\u003c/a>. The trimmings work well for him because he doesn’t have to blanch or otherwise prepare some big hunk of broccoli. We’ve always stumbled around and picked huge, fat crowns, but it turns out that’s not a great strategy. Maldonado instead looks for really small crowns and roasts them whole with anchovies, lemon, parsley, and olive oil.\u003c/p>\n\u003cblockquote>\u003cp>“When they get bigger, it kind of takes the special [qualities] away, so we just try to go for smaller ones,” he says. “The stuff they don’t make money on, we try to buy.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gustavoromero500.jpg\" alt=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" title=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21941\">\u003cbr>\n\u003cem>Credo’s Gustavo Romero ponders the best purple kohlrabi.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kohlrabi500.jpg\" alt=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21942\">\u003c/p>\n\u003cp>Purple kohlrabi is big and scary looking, not the sort of vegetable that timid chefs would take a chance on, but Gustavo Romero, executive chef at \u003ca href=\"http://www.credosf.com\">Credo\u003c/a>, makes it sound versatile and easy to use. \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a> is sporting big, beautiful specimens of this traditionally Lebanese, cabbage-like veggie right now.\u003c/p>\n\u003cblockquote>\u003cp>“All the stuff they bring here is good quality,” notes Romero as we walk back towards the stand and spot the purple beasts. He picks up a few that are bigger, with cleaner white spots. “For the restaurant, I like to use the larger ones to mash them, because it’s easier and you spend less time doing it. In root vegetables, I don’t think the size especially matters unless you’re talking about carrots, because baby carrots have a lot more flavor.” Credo currently cooks a fish in parchment paper with root vegetables, including kohlrabi. He also loves to boil them and use them in a puree for a great consistency.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Kohlrabi is great steamed in a stew with potatoes, carrots, and a chicken; it’s also great as a crudité or shredded like a cole slaw, skin and all,” adds Heirloom Organic farmer Dave Jamrock.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mandarin500.jpg\" alt=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21929\">\u003cbr>\n\u003cem>Page mandarin orange\u003c/em> \u003c/p>\n\u003cp>Like many of his colleagues, Evan Rich, chef de cuisine at \u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a>, heads to the \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a> stand for citrus. Right now, the Page mandarin oranges at Hamada are really good. He uses the juice for a play on a mandarin sour cocktail: Frozen mandarin ice with mandarin vodka jelly and a frozen meringue flavored with Angostura bitters.\u003c/p>\n\u003cp>He looks for a fruit that weighs a little bit, and says the color of the skin is important: If it’s more vibrant and darkly hued, the juice will probably be sweeter and more concentrated. He also suggests holding one in each hand; the heavier one will produce more juice.\u003c/p>\n\u003cp>Hamada is a reliable source, but Rich will often go the extra step to research the weather conditions around the various farms to figure out which ones might be producing the fruit with the most and most flavorful juice at the moment and then do a taste test at the stands.\u003c/p>\n\u003cblockquote>\u003cp>“At Coi, that’s the kind of intensity we have with the ingredients,” he says. “It’s very important about taste and freshness. With fresh ingredients, there’s like an energy — it’s hard to explain, but it’s like there’s something that you can’t even notice, but it’s a subconscious thing that you just realize it’s better. And that’s why I come here.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previously:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/31/bay-area-chefs-on-how-to-select-winter-produce/\">Bay Area Chefs on Winter Produce\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Another sunny Saturday morning found us back at the Ferry Plaza Farmers Market, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.","status":"publish","parent":0,"modified":1295648617,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":821},"headData":{"title":"Bay Area Chefs on How to Select Winter Produce, Part 2 | KQED","description":"Another sunny Saturday morning found us back at the Ferry Plaza Farmers Market, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21921 http://blogs.kqed.org/bayareabites/?p=21921","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/21/bay-area-chefs-on-how-to-select-winter-produce-part-2/","disqusTitle":"Bay Area Chefs on How to Select Winter Produce, Part 2","path":"/bayareabites/21921/bay-area-chefs-on-how-to-select-winter-produce-part-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/evanrich500.jpg\" alt=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\" Evan Rich from Coi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21927\">\u003cbr>\n\u003cem>Coi’s Evan Rich surveys Page mandarin oranges\u003c/em>\u003c/p>\n\u003cp>Another sunny Saturday morning found us back at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>, the secret weapon of San Francisco’s thoughtful, creative chefs. The Bay Area has a wide variety of interesting fruits and vegetables growing here and near year-round, and while we’re surrounded by it all the time, you’re not alone if you have little to no idea what to look for when picking produce. We tagged along with four local culinary artists on their morning run around the various farm stands to steal their valuable tips.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/trevorogden500.jpg\" alt=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" title=\"Mission Beach Cafe Trevor Ogden sorts through parsnips. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21932\">\u003c/p>\n\u003cp>\u003cem>Mission Beach Café’s Trevor Ogden sorts through parsnips.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/parsnips500.jpg\" alt=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"parsnips at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21933\">\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>Trevor Ogden, executive chef at \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Café\u003c/a>, is currently accompanying his braised Prather Ranch lamb shank with a puree of baby parsnips, which he picks up from \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a>. When shopping for the root vegetable for home cooking, however, Ogden says size doesn’t really matter all that much.\u003c/p>\n\u003cblockquote>\u003cp>“You can use both,” he advises. “Bigger can be better, but the little ones you don’t have to peel.” Look for clean, firm roots.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/louismaldonado500.jpg\" alt=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" title=\"Azizas Louis Maldonado looks at Romanesco broccoli. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21936\">\u003cbr>\n\u003cem>Aziza's Louis Maldonado looks at Romanesco broccoli.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/romanesco500.jpg\" alt=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Romanesco broccoli at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21937\">\u003c/p>\n\u003cp>Louis Maldonado, chef de cuisine at \u003ca href=\"http://www.aziza-sf.com\">Aziza\u003c/a>, enjoys working with Romanesco broccoli, which he prizes for its trimmings even more than the crowns. Sometimes he’ll even purchase them separately, often from \u003ca href=\"http://www.dirtygirlproduce.com\">Dirty Girl Produce\u003c/a>. The trimmings work well for him because he doesn’t have to blanch or otherwise prepare some big hunk of broccoli. We’ve always stumbled around and picked huge, fat crowns, but it turns out that’s not a great strategy. Maldonado instead looks for really small crowns and roasts them whole with anchovies, lemon, parsley, and olive oil.\u003c/p>\n\u003cblockquote>\u003cp>“When they get bigger, it kind of takes the special [qualities] away, so we just try to go for smaller ones,” he says. “The stuff they don’t make money on, we try to buy.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gustavoromero500.jpg\" alt=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" title=\" Credos Gustavo Romero ponders the best purple kohlrabi. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21941\">\u003cbr>\n\u003cem>Credo’s Gustavo Romero ponders the best purple kohlrabi.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kohlrabi500.jpg\" alt=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"purple kohlrabi at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21942\">\u003c/p>\n\u003cp>Purple kohlrabi is big and scary looking, not the sort of vegetable that timid chefs would take a chance on, but Gustavo Romero, executive chef at \u003ca href=\"http://www.credosf.com\">Credo\u003c/a>, makes it sound versatile and easy to use. \u003ca href=\"http://www.heirloom-organic.com/\">Heirloom Organic Gardens\u003c/a> is sporting big, beautiful specimens of this traditionally Lebanese, cabbage-like veggie right now.\u003c/p>\n\u003cblockquote>\u003cp>“All the stuff they bring here is good quality,” notes Romero as we walk back towards the stand and spot the purple beasts. He picks up a few that are bigger, with cleaner white spots. “For the restaurant, I like to use the larger ones to mash them, because it’s easier and you spend less time doing it. In root vegetables, I don’t think the size especially matters unless you’re talking about carrots, because baby carrots have a lot more flavor.” Credo currently cooks a fish in parchment paper with root vegetables, including kohlrabi. He also loves to boil them and use them in a puree for a great consistency.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Kohlrabi is great steamed in a stew with potatoes, carrots, and a chicken; it’s also great as a crudité or shredded like a cole slaw, skin and all,” adds Heirloom Organic farmer Dave Jamrock.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mandarin500.jpg\" alt=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" title=\"Page mandarin orange at Ferry Plaza Farmers Market. Photo by Tamara Palmer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21929\">\u003cbr>\n\u003cem>Page mandarin orange\u003c/em> \u003c/p>\n\u003cp>Like many of his colleagues, Evan Rich, chef de cuisine at \u003ca href=\"http://www.coirestaurant.com\">Coi\u003c/a>, heads to the \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a> stand for citrus. Right now, the Page mandarin oranges at Hamada are really good. He uses the juice for a play on a mandarin sour cocktail: Frozen mandarin ice with mandarin vodka jelly and a frozen meringue flavored with Angostura bitters.\u003c/p>\n\u003cp>He looks for a fruit that weighs a little bit, and says the color of the skin is important: If it’s more vibrant and darkly hued, the juice will probably be sweeter and more concentrated. He also suggests holding one in each hand; the heavier one will produce more juice.\u003c/p>\n\u003cp>Hamada is a reliable source, but Rich will often go the extra step to research the weather conditions around the various farms to figure out which ones might be producing the fruit with the most and most flavorful juice at the moment and then do a taste test at the stands.\u003c/p>\n\u003cblockquote>\u003cp>“At Coi, that’s the kind of intensity we have with the ingredients,” he says. “It’s very important about taste and freshness. With fresh ingredients, there’s like an energy — it’s hard to explain, but it’s like there’s something that you can’t even notice, but it’s a subconscious thing that you just realize it’s better. And that’s why I come here.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previously:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/31/bay-area-chefs-on-how-to-select-winter-produce/\">Bay Area Chefs on Winter Produce\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21921/bay-area-chefs-on-how-to-select-winter-produce-part-2","authors":["5111"],"categories":["bayareabites_63","bayareabites_95","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_595","bayareabites_3998","bayareabites_8850","bayareabites_8845","bayareabites_8846","bayareabites_500","bayareabites_8851","bayareabites_8673","bayareabites_2053","bayareabites_8848","bayareabites_8561","bayareabites_3539","bayareabites_667","bayareabites_8849","bayareabites_8847","bayareabites_8844"],"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? 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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