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The sequel, Sous Vide Made Simple, will be released fall 2018 along with a chef feature and recipe in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.\r\n\r\nMonica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, ABC7, PopSugar, UPROXX, High Times, CANNABIS NOW, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, and Leafly for her work with Sous Weed.","avatar":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Monica Lo | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/monicalo"},"illyannamaisonet":{"type":"authors","id":"11551","meta":{"index":"authors_1591205172","id":"11551","found":true},"name":"illyanna Maisonet","firstName":"illyanna","lastName":"Maisonet","slug":"illyannamaisonet","email":"sfmuralista@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Illyanna Maisonet is a first-generation Puerto Rican and a cook. She sometimes writes about food, too. She has written for Food&Wine, Vice Munchies, Food52 and Lucky Peach. Her column, \u003cem>Cocina Boricua\u003c/em>, explores and preserves traditional Puerto Rican recipes.\r\n\r\nTwitter: \u003ca title=\"@eatgordaeat\" href=\"http://twitter.com/eatgordaeat\">@eatgordaeat\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"illyanna Maisonet | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/illyannamaisonet"}},"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_134733":{"type":"posts","id":"bayareabites_134733","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134733","score":null,"sort":[1568052132000]},"guestAuthors":[],"slug":"saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","title":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","publishDate":1568052132,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='science_922896,science_1927312' label='More on Sea Urchins']\u003c/p>\n\u003cp>A favorite dish for purple sea urchins living off the coast of California is kelp. Problem is, those kelp forests are shrinking dramatically and that's hurting the marine ecosystem. So a group of scientists ran an experiment to see if these sea urchins can become a top menu item themselves. \u003c/p>\n\u003cp>Just off the Monterey Peninsula, a boat sways in the ocean. Three divers get ready to jump in. They're students from \u003ca href=\"https://www.mlml.calstate.edu/\">Moss Landing Marine Laboratories\u003c/a>, a graduate school for marine scientists. The assignment, count purple sea urchins. \u003c/p>\n\u003cp>\"Catch you on the flip side,\" says Shelby Penn. \u003c/p>\n\u003cp>Their professor, Luke Gardner, waits on deck. He expects they'll find plenty of urchins. And that's not a good thing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Purple sea urchins are devouring the kelp forest off California's coast. To help the forest survive, researchers are trying to make these urchins a delicacy on menus at seafood restaurants.","status":"publish","parent":0,"modified":1568052132,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":832},"headData":{"title":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins | KQED","description":"Purple sea urchins are devouring the kelp forest off California's coast. To help the forest survive, researchers are trying to make these urchins a delicacy on menus at seafood restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","datePublished":"2019-09-09T18:02:12.000Z","dateModified":"2019-09-09T18:02:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134733 https://ww2.kqed.org/bayareabites/?p=134733","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/09/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins/","disqusTitle":"Saving California's Kelp Forest May Depend On Eating Purple Sea Urchins","nprImageCredit":"Erika Mahoney","nprByline":"Erika Mahoney, NPR Food","nprImageAgency":"KAZU","nprStoryId":"756929657","nprApiLink":"http://api.npr.org/query?id=756929657&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins?ft=nprml&f=756929657","nprRetrievedStory":"1","nprPubDate":"Mon, 09 Sep 2019 12:01:00 -0400","nprStoryDate":"Mon, 09 Sep 2019 12:01:17 -0400","nprLastModifiedDate":"Mon, 09 Sep 2019 12:01:17 -0400","path":"/bayareabites/134733/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_922896,science_1927312","label":"More on Sea Urchins "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A favorite dish for purple sea urchins living off the coast of California is kelp. Problem is, those kelp forests are shrinking dramatically and that's hurting the marine ecosystem. So a group of scientists ran an experiment to see if these sea urchins can become a top menu item themselves. \u003c/p>\n\u003cp>Just off the Monterey Peninsula, a boat sways in the ocean. Three divers get ready to jump in. They're students from \u003ca href=\"https://www.mlml.calstate.edu/\">Moss Landing Marine Laboratories\u003c/a>, a graduate school for marine scientists. The assignment, count purple sea urchins. \u003c/p>\n\u003cp>\"Catch you on the flip side,\" says Shelby Penn. \u003c/p>\n\u003cp>Their professor, Luke Gardner, waits on deck. He expects they'll find plenty of urchins. And that's not a good thing. \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>\"What they do is they just eat everything in sight,\" Gardner says. \u003c/p>\n\u003cp>These spiny creatures are mowing down California's kelp forests. Kelp is a vital part of the ecosystem. It provides food and shelter for numerous animals, including abalone, rockfish and sea otters.\u003c/p>\n\u003cp>\u003cstrong>Urchin barrens\u003c/strong> \u003c/p>\n\u003cp>The problem began around 2014. That's when Gardner says warmer ocean temperatures began affecting the reproduction of kelp. It's also when a disease killed off sunflower sea stars, a predator of purple sea urchins. The purple sea urchin population skyrocketed.\u003c/p>\n\u003cp>\"So with the increase in purple sea urchins, what we've seen is a dramatic reduction in kelp cover, primarily in Northern California. But it's slowly creeping further south. And now we're starting to see a fair bit of it on the Central Coast,\" Gardner says. \u003c/p>\n\u003cp>Urchin barrens are areas that used to be full of kelp and are now full of urchins. One of these is below the boat. Diver Daniel Gossard takes video of it with a GoPro camera. The video shows rocks covered in spiny, ball-shaped creatures that can fit in the palm of your hand. \u003c/p>\n\u003cp>\"The kelp was nonexistent,\" Gossard said on the boat ride back. \u003c/p>\n\u003cp>The divers didn't come up empty-handed. They bring Gardner some purple urchins. \u003c/p>\n\u003cp>\"They've just got a bunch of spines, bright colors,\" says Gardner.\u003c/p>\n\u003cp>What's inside is the part we eat, the uni — a part of the sea urchin considered a delicacy in Japanese cuisine. (You might have encountered it on the menu at a sushi restaurant.) Commercial divers have been harvesting urchins in California for decades. Primarily red sea urchin, because they're bigger.\u003c/p>\n\u003cp>Gardner says we should be eating more of the purple ones.\u003c/p>\n\u003cp>\"The problem with these guys is that when you open them up... there's nothing in there,\" he says.\u003c/p>\n\u003cp>Since they've eaten up their food supply, they're basically skeletons.\u003c/p>\n\u003cp>Enter aquaculture, or the farming of aquatic organisms. \u003c/p>\n\u003cp>Gardner is also an aquaculture specialist with the \u003ca href=\"https://caseagrant.ucsd.edu/\">California Sea Grant\u003c/a>, a state and federal partnership that uses science to help coastal communities solve issues. So he had his students run a research trial on this problem. The goal was to make these urchins valuable by turning them into a delicacy. \u003c/p>\n\u003cp>Graduate student Katie Neylan helped run the experiment. She and her classmates removed 500 purple sea urchins from the ocean and transplanted them into big, blue tanks at the \u003ca href=\"https://www.mlml.calstate.edu/aquaculture/\">Moss Landing Marine Laboratories Center of Aquaculture\u003c/a>. \u003c/p>\n\u003cp>\"We came out and fed them every three to five days. We had red algae that we fed them called ogo or Gracilaria pacifica. We fed them kelp, which is just giant kelp, Macrocystis pyrifera,\" Neylan says. \u003c/p>\n\u003cp>The ones eating ogo reached market size faster, in just eight weeks. Neylan says it showed how ogo is more nutritious thank kelp. \u003c/p>\n\u003cp>\u003cstrong>The proof in the eating\u003c/strong>\u003c/p>\n\u003cp>Then, it was time for the taste test.\u003c/p>\n\u003cp>On a typical foggy day in Carmel-by-the-Sea, the class crowds into the kitchen of Michelin Star restaurant \u003ca href=\"https://auberginecarmel.com/\">Aubergine\u003c/a>. Here, Executive Chef Justin Cogley serves uni from around the world. \u003c/p>\n\u003cp>He uses tweezers to open up the purple urchins, revealing the orange uni inside.His favorite is the ogo-fed.\u003c/p>\n\u003cfigure id=\"attachment_134735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/urchin-dish_wide-99ab7d9403f4444805169cdad824a0df3a759804-e1568051492253.jpg\" alt=\"Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134735\">\u003cfigcaption class=\"wp-caption-text\">Aubergine Executive Chef Justin Cogley prepared the uni on a fried potato with a sweet soy glaze for the class to try. \u003ccite>(Erika Mahoney/KAZU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Honestly, it's rich and buttery. I think this one might be a touch [cleaner], tastes a little bit cleaner,\" Cogley says. \u003c/p>\n\u003cp>His conclusion, he'd serve it. \u003c/p>\n\u003cp>\"It's a great story and everyone's trying to do their part to save the ocean too,\" Cogley says. \u003c/p>\n\u003cp>He prepares the uni on a fried potato with a sweet soy glaze for everyone to try. \u003c/p>\n\u003cp>It's a tasty end to the project. But this could be just the beginning. A company called Urchinomics has been selling their ranched urchins in Japan. Now, they're working to secure a site in California. All in an effort to save the state's dwindling kelp forest and help the thousands of animals that depend on it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR/KAZU. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/09/756929657/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134733/saving-californias-kelp-forest-may-depend-on-eating-purple-sea-urchins","authors":["byline_bayareabites_134733"],"categories":["bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_91","bayareabites_60"],"tags":["bayareabites_836","bayareabites_14775","bayareabites_15739","bayareabites_16272","bayareabites_14756","bayareabites_16464"],"featImg":"bayareabites_134734","label":"bayareabites"},"bayareabites_134283":{"type":"posts","id":"bayareabites_134283","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134283","score":null,"sort":[1564435318000]},"guestAuthors":[],"slug":"indigenous-food-security-is-dependent-on-food-sovereignty","title":"Indigenous Food Security is Dependent on Food Sovereignty","publishDate":1564435318,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>By Andi Murphy\u003c/i>\u003c/p>\n\u003cp>Several times a year, the locals at Orleans, California see a surge of sport fishermen and trophy hunters come through town, driving big trucks decked out in camouflage and sporting polarized fishing sunglasses.\u003cbr>\n[aside postID='news_11698712,news_11638976,bayareabites_132675' label='More on the History of Indigenous Foods']\u003cbr>\nThe locals, including some of the Native people from tribes in the Klamath Basin, have to enter the same lottery and buy the same hunting permits as the outsiders who may or may not see the cultural and nutritional value of the animals they are harvesting. For some Native people, including Lisa Hillman, seeing their food treated in this way was an unpleasant shock.\u003c/p>\n\u003cp>“It makes me want to turn away,” Hillman said. “Otherwise I might say something I shouldn’t, as a mother and as a leader in the community.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5422031/\">Study\u003c/a> after \u003ca href=\"https://onlinelibrary.wiley.com/doi/full/10.1002/pa.1876\">study\u003c/a> has shown that access to healthy food is critically low in Native communities across the U.S. In Orleans, a small, unincorporated town with limited resources, Native people have a hard time accessing food, let alone traditional, indigenous food.\u003c/p>\n\u003cp>A new study from Hillman, a member of the Karuk tribe and the manager of its \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a>, and colleagues from U.C. Berkeley’s Department of Environmental Science, Policy, and Management, explores the profound lack of food access among tribal members in the northwestern corner of California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Over the course the last five years, the researchers received more than 711 survey responses, conducted 115 follow-up interviews, and worked with 20 focus groups to determine the food access challenges that members of the Karuk, Yurok, Hoopa, and Klamath tribes face. The study found that \u003ca href=\"https://link.springer.com/article/10.1007/s12571-019-00925-y\">92 percent\u003c/a> face at least some level of food insecurity—compared with \u003ca href=\"https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/key-statistics-graphics.aspx\">11.8 percent\u003c/a> of all U.S. households.\u003c/p>\n\u003cp>“We only have one highway,” Hillman said about Orleans, a hub for the Karuk tribe with a population of 600. “Getting food here is really difficult,” she said, and the nearest grocery store is a two-hour drive away.\u003c/p>\n\u003cp>The study also showed that essentially everyone who participated wants more access to indigenous foods, but they first have to overcome limited access, regulations, and a legacy of colonialism to eat the food that has been part of their tribal identity and culture since before colonization.\u003c/p>\n\u003cp>“It was just astounding how widespread these feelings of loss, need, want, and frustration were in our area and across the tribes,” said Hillman.\u003c/p>\n\u003cp>Sixty-four percent of Native households in the area rely on food assistance, including the Supplemental Nutrition Assistance Program (SNAP) and the \u003ca href=\"https://www.fns.usda.gov/fdpir/food-distribution-program-indian-reservations\">Food Distribution Program on Indian Reservations\u003c/a>, sometimes called commodities or “commods.” And 21 percent of those households reported using these food assistance programs because Native foods weren’t available. About 40 percent of participants said they rely on Native foods for food security.\u003c/p>\n\u003ch2>A Lack of Access to Native Foods\u003c/h2>\n\u003cp>It wasn’t always like this; 84 percent of people didn’t used to run out of food or worry about running out of food in the past. Traditionally, indigenous people in the Klamath Basin lived off of an abundance of wild game and fish, nuts, berries, and herbs. They also had unlimited access and the practical and cultural knowledge to gather, cook, and preserve these foods.\u003c/p>\n\u003cfigure id=\"attachment_134286\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg\" alt=\"\" width=\"1200\" height=\"900\" class=\"size-full wp-image-134286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-1020x765.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sturgeon caught by Yurok fishermen on the Klamath River. \u003ccite>(Photo CC-licensed by DocentJoyce on Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tribal members face a number of barriers that have cropped up over the last 170 years as a result of the California Gold Rush, forced assimilation, broken treaties, and changing land jurisdictions. Their traditional territory is massive compared to the tiny pieces of land now known as reservations.\u003c/p>\n\u003cp>The Karuk don’t technically have a reservation. They have multiple, small sections of land held in trust by the government. The Hoopa Valley Tribe has a small reservation, which includes a section of the Trinity River. The Yurok reservation stretches 44 miles along the Klamath River from the Pacific Ocean to the town of Weitchpec and meets the Hoopa Valley Indian Reservation. Similar to the Karuk tribe, the Klamath Tribes (Klamath, Modoc, and Yahooskin) have land held in trust by the government that is spread across Klamath County.\u003c/p>\n\u003cp>Each tribe has limited rights to hunting and fishing on their own traditional territories (not on reservation land), but off-reservation hunting and fishing are \u003ca href=\"https://www.bia.gov/sites/bia.gov/files/assets/public/raca/manual/pdf/idc2-060922.pdf\">subject to state and federal fish and game laws\u003c/a>, yet another obstacle to accessing their traditional foods.\u003c/p>\n\u003cp>“We aren’t ‘allowed’ in the eyes of the federal government to do these things,” Hillman said. “We have to apply for a permit to hunt our own Native species that we’ve hunted for a long time and managed for a long time before somebody decided this was their land.”\u003c/p>\n\u003cp>Salmon is always a hot-button issue in the Klamath Basin. Salmon populations are most affected by dams and the Hoopa Valley Tribe has been in a \u003ca href=\"https://www.wlj.net/top_headlines/court-ruling-could-prompt-decision-on-klamath-dams/article_6426f18a-2962-11e9-9346-9f2db85c388f.html\">decades-long legal battle\u003c/a> with California and Oregon to get four hydroelectric dams on the Klamath River removed.\u003c/p>\n\u003cp>“We haven’t had access to the fish that we’ve had access to for decades,” Hillman said. This year, the Karuk Tribe put tighter restrictions on salmon fishing and the tribe is \u003ca href=\"http://www.karuk.us/images/docs/press/2019/Press_Release19-02-05_Springer_Candidate_for_listing.pdf\">petitioning\u003c/a> the California Fish and Game Commission to list Spring Chinook as a protected species.\u003c/p>\n\u003cp>Focus groups conducted as part of the five-year study also listed misguided resource management policies, logging, and criminalization of hunting, fishing, and gathering practices as contributing to food insecurity.\u003c/p>\n\u003cp>“We have to go off of the reservation, so basically, they call us outlaws, poachers, whatever. We’re not poachers or outlaws. We are providers. Native man is a provider,” according to one confidential interview highlighted in the study. “He goes out and he gets food for his family. He ain’t out there looking for trophies. He’s looking for meat to feed his family … The Creator gives us these animals so we can live. Now you got to go buy a ticket, a tag, a license to go out and be who you are.”\u003c/p>\n\u003ch2>Food Security Through Food Sovereignty\u003c/h2>\n\u003cp>According to the study, 7 percent of Native households said they are Native food secure, meaning they have access to indigenous foods like pine nuts, acorns, chestnuts, huckleberries, elderberries, wild potatoes, wild mushrooms, eels, salmon, sturgeon, and deer, to name just a few. The study also finds nearly 83 percent of households consumed Native foods at least once in the past year and that there is a strong desire—according to 99.56 percent of survey respondents—to have more access to these foods.\u003c/p>\n\u003cfigure id=\"attachment_134287\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-134287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Glenn Moore, Hoopa/Yurok Cultural Practitioner arranges salmon on skewers during a traditional baking demonstration. \u003ccite>(Photo CC-licensed by the U.S. Forest Service)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These findings led the report authors to make a number of recommendations to better reflect Native food needs in future food insecurity studies. In addition to recommending the USDA factor in Native foods and travel to far-distant stores to use SNAP or WIC in future studies, researchers would like state and federal agencies to strengthen hunting and fishing rights, promote tribal stewardship to the land and natural resources, and increase funds for tribal education, research, and extension programs.\u003c/p>\n\u003cp>In a nutshell: Native people want food sovereignty.\u003c/p>\n\u003cp>“Really, food is at the core of everything we do, who we are. It’s our identity,” Hillman said. “We’re really trying to get it [Native food education] back into the schools, because that’s where we can sort of bridge that knowledge gap.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a> has developed a K-12 curriculum that includes Native food in every lesson. The children take field trips to collect acorns and learn food origin stories.\u003c/p>\n\u003cp>Over at the Hoopa Valley Tribe, Meagen Baldy, district coordinator for the Klamath Trinity Resource Conservation District, also helps connect tribal members to traditional foods through cooking demonstrations, food workshops, recipe writing, a community garden, and connecting food to the Hupa language.\u003c/p>\n\u003cp>“My main model is using accessible food, whether it’s traditional, commodities, fished, or hunted foods,” Baldy said.\u003c/p>\n\u003cp>In food workshops, for example, Baldy will combine fresh canned salmon using local fish with kale and leeks from the garden. Or she’ll make traditional huckleberry jams and jellies and dumplings with Food Distribution Program ingredients.\u003c/p>\n\u003cp>“I always tell the kids that ‘Now you’re connected to that jar of jam. When you open it, you’ll be connected back to all of us,’” she said.\u003c/p>\n\u003cp>Establishing that deeper connection with food, its stories and culture is what Baldy’s work is all about. She’s also working to get restrictive food policies changed.\u003c/p>\n\u003cp>“To us, traditional gathering is ‘agriculture,’” Baldy said. “It’s getting that [through] to the USDA.”\u003c/p>\n\u003cp>She sees some light at the end of the tunnel. \u003ca href=\"https://www.hklaw.com/en/insights/publications/2018/12/2018-farm-bill-is-historic-for-indian-country\">With 60 provisions in the 2018 Farm Bill\u003c/a> concerning tribes, such as more support for locally grown and produced foods and more tribal management of the Food Distribution Program on Indian Reservations, tribes have fodder to continue writing the beginning chapters of their tribal food sovereignty stories.\u003c/p>\n\u003cp>“We want to have economic development in our communities and sustainable agriculture, but we need to get rid of barriers,” Baldy said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/07/24/indigenous-food-security-is-dependent-on-food-sovereignty/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"New research shows that hunting, fishing, and foraging for traditional Native foods help nourish tribal members—but first they need access to their ancestral lands.","status":"publish","parent":0,"modified":1564435466,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1621},"headData":{"title":"Indigenous Food Security is Dependent on Food Sovereignty | KQED","description":"New research shows that hunting, fishing, and foraging for traditional Native foods help nourish tribal members—but first they need access to their ancestral lands.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Indigenous Food Security is Dependent on Food Sovereignty","datePublished":"2019-07-29T21:21:58.000Z","dateModified":"2019-07-29T21:24:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134283 https://ww2.kqed.org/bayareabites/?p=134283","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/29/indigenous-food-security-is-dependent-on-food-sovereignty/","disqusTitle":"Indigenous Food Security is Dependent on Food Sovereignty","path":"/bayareabites/134283/indigenous-food-security-is-dependent-on-food-sovereignty","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Andi Murphy\u003c/i>\u003c/p>\n\u003cp>Several times a year, the locals at Orleans, California see a surge of sport fishermen and trophy hunters come through town, driving big trucks decked out in camouflage and sporting polarized fishing sunglasses.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11698712,news_11638976,bayareabites_132675","label":"More on the History of Indigenous Foods "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe locals, including some of the Native people from tribes in the Klamath Basin, have to enter the same lottery and buy the same hunting permits as the outsiders who may or may not see the cultural and nutritional value of the animals they are harvesting. For some Native people, including Lisa Hillman, seeing their food treated in this way was an unpleasant shock.\u003c/p>\n\u003cp>“It makes me want to turn away,” Hillman said. “Otherwise I might say something I shouldn’t, as a mother and as a leader in the community.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5422031/\">Study\u003c/a> after \u003ca href=\"https://onlinelibrary.wiley.com/doi/full/10.1002/pa.1876\">study\u003c/a> has shown that access to healthy food is critically low in Native communities across the U.S. In Orleans, a small, unincorporated town with limited resources, Native people have a hard time accessing food, let alone traditional, indigenous food.\u003c/p>\n\u003cp>A new study from Hillman, a member of the Karuk tribe and the manager of its \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a>, and colleagues from U.C. Berkeley’s Department of Environmental Science, Policy, and Management, explores the profound lack of food access among tribal members in the northwestern corner of California.\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>Over the course the last five years, the researchers received more than 711 survey responses, conducted 115 follow-up interviews, and worked with 20 focus groups to determine the food access challenges that members of the Karuk, Yurok, Hoopa, and Klamath tribes face. The study found that \u003ca href=\"https://link.springer.com/article/10.1007/s12571-019-00925-y\">92 percent\u003c/a> face at least some level of food insecurity—compared with \u003ca href=\"https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/key-statistics-graphics.aspx\">11.8 percent\u003c/a> of all U.S. households.\u003c/p>\n\u003cp>“We only have one highway,” Hillman said about Orleans, a hub for the Karuk tribe with a population of 600. “Getting food here is really difficult,” she said, and the nearest grocery store is a two-hour drive away.\u003c/p>\n\u003cp>The study also showed that essentially everyone who participated wants more access to indigenous foods, but they first have to overcome limited access, regulations, and a legacy of colonialism to eat the food that has been part of their tribal identity and culture since before colonization.\u003c/p>\n\u003cp>“It was just astounding how widespread these feelings of loss, need, want, and frustration were in our area and across the tribes,” said Hillman.\u003c/p>\n\u003cp>Sixty-four percent of Native households in the area rely on food assistance, including the Supplemental Nutrition Assistance Program (SNAP) and the \u003ca href=\"https://www.fns.usda.gov/fdpir/food-distribution-program-indian-reservations\">Food Distribution Program on Indian Reservations\u003c/a>, sometimes called commodities or “commods.” And 21 percent of those households reported using these food assistance programs because Native foods weren’t available. About 40 percent of participants said they rely on Native foods for food security.\u003c/p>\n\u003ch2>A Lack of Access to Native Foods\u003c/h2>\n\u003cp>It wasn’t always like this; 84 percent of people didn’t used to run out of food or worry about running out of food in the past. Traditionally, indigenous people in the Klamath Basin lived off of an abundance of wild game and fish, nuts, berries, and herbs. They also had unlimited access and the practical and cultural knowledge to gather, cook, and preserve these foods.\u003c/p>\n\u003cfigure id=\"attachment_134286\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg\" alt=\"\" width=\"1200\" height=\"900\" class=\"size-full wp-image-134286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-1020x765.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sturgeon caught by Yurok fishermen on the Klamath River. \u003ccite>(Photo CC-licensed by DocentJoyce on Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tribal members face a number of barriers that have cropped up over the last 170 years as a result of the California Gold Rush, forced assimilation, broken treaties, and changing land jurisdictions. Their traditional territory is massive compared to the tiny pieces of land now known as reservations.\u003c/p>\n\u003cp>The Karuk don’t technically have a reservation. They have multiple, small sections of land held in trust by the government. The Hoopa Valley Tribe has a small reservation, which includes a section of the Trinity River. The Yurok reservation stretches 44 miles along the Klamath River from the Pacific Ocean to the town of Weitchpec and meets the Hoopa Valley Indian Reservation. Similar to the Karuk tribe, the Klamath Tribes (Klamath, Modoc, and Yahooskin) have land held in trust by the government that is spread across Klamath County.\u003c/p>\n\u003cp>Each tribe has limited rights to hunting and fishing on their own traditional territories (not on reservation land), but off-reservation hunting and fishing are \u003ca href=\"https://www.bia.gov/sites/bia.gov/files/assets/public/raca/manual/pdf/idc2-060922.pdf\">subject to state and federal fish and game laws\u003c/a>, yet another obstacle to accessing their traditional foods.\u003c/p>\n\u003cp>“We aren’t ‘allowed’ in the eyes of the federal government to do these things,” Hillman said. “We have to apply for a permit to hunt our own Native species that we’ve hunted for a long time and managed for a long time before somebody decided this was their land.”\u003c/p>\n\u003cp>Salmon is always a hot-button issue in the Klamath Basin. Salmon populations are most affected by dams and the Hoopa Valley Tribe has been in a \u003ca href=\"https://www.wlj.net/top_headlines/court-ruling-could-prompt-decision-on-klamath-dams/article_6426f18a-2962-11e9-9346-9f2db85c388f.html\">decades-long legal battle\u003c/a> with California and Oregon to get four hydroelectric dams on the Klamath River removed.\u003c/p>\n\u003cp>“We haven’t had access to the fish that we’ve had access to for decades,” Hillman said. This year, the Karuk Tribe put tighter restrictions on salmon fishing and the tribe is \u003ca href=\"http://www.karuk.us/images/docs/press/2019/Press_Release19-02-05_Springer_Candidate_for_listing.pdf\">petitioning\u003c/a> the California Fish and Game Commission to list Spring Chinook as a protected species.\u003c/p>\n\u003cp>Focus groups conducted as part of the five-year study also listed misguided resource management policies, logging, and criminalization of hunting, fishing, and gathering practices as contributing to food insecurity.\u003c/p>\n\u003cp>“We have to go off of the reservation, so basically, they call us outlaws, poachers, whatever. We’re not poachers or outlaws. We are providers. Native man is a provider,” according to one confidential interview highlighted in the study. “He goes out and he gets food for his family. He ain’t out there looking for trophies. He’s looking for meat to feed his family … The Creator gives us these animals so we can live. Now you got to go buy a ticket, a tag, a license to go out and be who you are.”\u003c/p>\n\u003ch2>Food Security Through Food Sovereignty\u003c/h2>\n\u003cp>According to the study, 7 percent of Native households said they are Native food secure, meaning they have access to indigenous foods like pine nuts, acorns, chestnuts, huckleberries, elderberries, wild potatoes, wild mushrooms, eels, salmon, sturgeon, and deer, to name just a few. The study also finds nearly 83 percent of households consumed Native foods at least once in the past year and that there is a strong desire—according to 99.56 percent of survey respondents—to have more access to these foods.\u003c/p>\n\u003cfigure id=\"attachment_134287\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-134287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Glenn Moore, Hoopa/Yurok Cultural Practitioner arranges salmon on skewers during a traditional baking demonstration. \u003ccite>(Photo CC-licensed by the U.S. Forest Service)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These findings led the report authors to make a number of recommendations to better reflect Native food needs in future food insecurity studies. In addition to recommending the USDA factor in Native foods and travel to far-distant stores to use SNAP or WIC in future studies, researchers would like state and federal agencies to strengthen hunting and fishing rights, promote tribal stewardship to the land and natural resources, and increase funds for tribal education, research, and extension programs.\u003c/p>\n\u003cp>In a nutshell: Native people want food sovereignty.\u003c/p>\n\u003cp>“Really, food is at the core of everything we do, who we are. It’s our identity,” Hillman said. “We’re really trying to get it [Native food education] back into the schools, because that’s where we can sort of bridge that knowledge gap.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a> has developed a K-12 curriculum that includes Native food in every lesson. The children take field trips to collect acorns and learn food origin stories.\u003c/p>\n\u003cp>Over at the Hoopa Valley Tribe, Meagen Baldy, district coordinator for the Klamath Trinity Resource Conservation District, also helps connect tribal members to traditional foods through cooking demonstrations, food workshops, recipe writing, a community garden, and connecting food to the Hupa language.\u003c/p>\n\u003cp>“My main model is using accessible food, whether it’s traditional, commodities, fished, or hunted foods,” Baldy said.\u003c/p>\n\u003cp>In food workshops, for example, Baldy will combine fresh canned salmon using local fish with kale and leeks from the garden. Or she’ll make traditional huckleberry jams and jellies and dumplings with Food Distribution Program ingredients.\u003c/p>\n\u003cp>“I always tell the kids that ‘Now you’re connected to that jar of jam. When you open it, you’ll be connected back to all of us,’” she said.\u003c/p>\n\u003cp>Establishing that deeper connection with food, its stories and culture is what Baldy’s work is all about. She’s also working to get restrictive food policies changed.\u003c/p>\n\u003cp>“To us, traditional gathering is ‘agriculture,’” Baldy said. “It’s getting that [through] to the USDA.”\u003c/p>\n\u003cp>She sees some light at the end of the tunnel. \u003ca href=\"https://www.hklaw.com/en/insights/publications/2018/12/2018-farm-bill-is-historic-for-indian-country\">With 60 provisions in the 2018 Farm Bill\u003c/a> concerning tribes, such as more support for locally grown and produced foods and more tribal management of the Food Distribution Program on Indian Reservations, tribes have fodder to continue writing the beginning chapters of their tribal food sovereignty stories.\u003c/p>\n\u003cp>“We want to have economic development in our communities and sustainable agriculture, but we need to get rid of barriers,” Baldy said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/07/24/indigenous-food-security-is-dependent-on-food-sovereignty/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134283/indigenous-food-security-is-dependent-on-food-sovereignty","authors":["5583"],"categories":["bayareabites_13718","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_2035"],"featImg":"bayareabites_134285","label":"bayareabites"},"bayareabites_134097":{"type":"posts","id":"bayareabites_134097","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134097","score":null,"sort":[1562798046000]},"guestAuthors":[],"slug":"2019-guide-to-summer-farm-adventures-in-the-bay-area","title":"2019 Guide to Summer Farm Adventures in the Bay Area","publishDate":1562798046,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_130002,bayareabites_126175,bayareabites_130548' label='More on Farms and Farmers']\u003c/p>\n\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tour the dairy farm and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class\u003c/a>: August 10\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: July 13 and 27; August 3, 17, 24, and 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.philoapplefarm.com/\">“Stay & Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-160x69.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-768x329.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1020x437.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1200x514.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF.jpg 1400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/835/12th-annual-capay-tomato-festival\">12th Annual Capay Tomato Festival\u003c/a>: July 20 (3 pm-11 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/836/capay-crush-festival\">Capay Crush Wine Festival\u003c/a>: September 28 (4 pm-9 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 17 and 18\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134102 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/hoes-down-800x800.jpg\" alt=\"Photo courtesy of Hoes Down Harvest Festival\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hoes Down Harvest Festival\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>After a year on hiatus, \u003ca href=\"http://fullbellyfarm.com/events/hoes-down/\">Full Belly Farm’s Hoes Down Festival\u003c/a> is back! Put your hoes down and party at this annual celebration of the harvest season, which has supported local and statewide organizations dedicated to sustainable agriculture for 30 years. Enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, tent camping, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://hoesdown.org/\">Hoes Down Festival\u003c/a>: October 5 (all tickets are pre-sale)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours & Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134107\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134107 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg\" alt=\"Photo courtesy of Farm Discovery at Live Earth Farm \" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1200x797.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Farm Discovery at Live Earth Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Live Earth Farm, Watsonville\u003c/strong>\u003c/p>\n\u003cp>Located in the Pajaro Valley of Santa Cruz County, Live Earth Farm is a 150-acre patchwork of working organic farm, riparian corridor, oak, and redwood forest. Run by Farm Discovery, a nonprofit dedicated to empowering youth and families to build and sustain healthy food and farming systems, Live Earth Farm offers a u-pick for strawberries, blackberries, dry farmed tomatoes, and apples. Additional events include Farm Camp, Wee Ones and Family Farm Days, and a farm-to-fork dining experience fundraiser in September.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/farm-camps/\">Farm Camp\u003c/a>: June-July (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/wee-ones-family-farm-day/\">Family Farm Days\u003c/a>: First Friday of every month April-October (2:30-4:00 pm)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.eventbrite.com/e/element-a-farm-to-table-feast-benefiting-farm-discovery-tickets-59140302236?ref=ecount\">Elemental Farm to Table Feast\u003c/a>: September 21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.facebook.com/LiveEarthFarm\">U-Pick\u003c/a>: Saturdays and Sundays (10 am-3 pm) through October\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 10-12 (1-day and 3-day passes available online)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134104\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-134104 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/slide-ranch.jpg\" alt=\"Photo courtesy of Slide Ranch\" width=\"750\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch-160x107.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Slide Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Slide Ranch, Marin Coast\u003c/strong>\u003c/p>\n\u003cp>Slide Ranch, a working farm and educational center dedicated to connecting children to nature, is located within the Golden Gate National Recreation Area, 25 minutes from the Golden Gate Bridge. Throughout the summer, Slide Ranch operates a 10-week day camp for kids aged 5 to 15 that emphasizes hands-on-learning in nature. Seasonal group programs continue into fall (mid September through November) and start again during the spring (mid February through May).\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.slideranch.org/summer-camp-2019\">Summer Camp\u003c/a>: Week-long sessions from June 10-August 15 (booking required in advance and scholarships available for low income families)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch Stemple Creek Ranch opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">10th Anniversary Annual Open House & BBQ\u003c/a>: August 24 (12-3 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 28 and September 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.swankfarms.com/\">Swank Farms Corn Maze\u003c/a>: Tickets available soon\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129402\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"wp-image-129402 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swanton_tour.jpg\" alt=\"Photo courtesy of Swanton Berry Farm\" width=\"610\" height=\"408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-520x348.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swanton Berry Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms & Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2019/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134100 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/events-adamah-800x400.png\" alt=\"Photo courtesy of Urban Adamah\" width=\"800\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah.png 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Urban Adamah\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Urban Adamah, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.urbanadamah.org/\">Urban Adamah\u003c/a>, an urban\u003c!--more--> farm in Berkeley founded in 2010, has grown into a thriving community space for the Bay Area Jewish community. Urban Adamah offers free and sliding-scale community programs for all ages that facilitate learning new skills and intentional living with the land. Join them for Kabbalat Shabbat, skill-building workshops, farm tour and volunteer parties, Havdalah bonfires, and more. No one is turned away due to lack of funds.\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/youth-families/youth-camps/summer-camp/\">Summer Camp\u003c/a>: One-week sessions from July 8-August 23\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/events-workshops/\">Event Calendar\u003c/a>: Many upcoming events and workshops throughout the year! \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>. Article contributed to by \u003ca href=\"https://www.kqed.org/author/owon\">Olivia Won\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay on a weekend farm adventure.","status":"publish","parent":0,"modified":1562868542,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":65,"wordCount":1737},"headData":{"title":"2019 Guide to Summer Farm Adventures in the Bay Area | KQED","description":"Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay on a weekend farm adventure.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"2019 Guide to Summer Farm Adventures in the Bay Area","datePublished":"2019-07-10T22:34:06.000Z","dateModified":"2019-07-11T18:09:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134097 https://ww2.kqed.org/bayareabites/?p=134097","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/10/2019-guide-to-summer-farm-adventures-in-the-bay-area/","disqusTitle":"2019 Guide to Summer Farm Adventures in the Bay Area","nprByline":"Brie Mazurek, \u003ca href=\"https://www.kqed.org/author/cuesa\">CUESA\u003c/a>","path":"/bayareabites/134097/2019-guide-to-summer-farm-adventures-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130002,bayareabites_126175,bayareabites_130548","label":"More on Farms and Farmers "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tour the dairy farm and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class\u003c/a>: August 10\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: July 13 and 27; August 3, 17, 24, and 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.philoapplefarm.com/\">“Stay & Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-160x69.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-768x329.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1020x437.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1200x514.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF.jpg 1400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/835/12th-annual-capay-tomato-festival\">12th Annual Capay Tomato Festival\u003c/a>: July 20 (3 pm-11 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/836/capay-crush-festival\">Capay Crush Wine Festival\u003c/a>: September 28 (4 pm-9 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 17 and 18\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134102 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/hoes-down-800x800.jpg\" alt=\"Photo courtesy of Hoes Down Harvest Festival\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hoes Down Harvest Festival\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>After a year on hiatus, \u003ca href=\"http://fullbellyfarm.com/events/hoes-down/\">Full Belly Farm’s Hoes Down Festival\u003c/a> is back! Put your hoes down and party at this annual celebration of the harvest season, which has supported local and statewide organizations dedicated to sustainable agriculture for 30 years. Enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, tent camping, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://hoesdown.org/\">Hoes Down Festival\u003c/a>: October 5 (all tickets are pre-sale)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours & Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134107\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134107 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg\" alt=\"Photo courtesy of Farm Discovery at Live Earth Farm \" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1200x797.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Farm Discovery at Live Earth Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Live Earth Farm, Watsonville\u003c/strong>\u003c/p>\n\u003cp>Located in the Pajaro Valley of Santa Cruz County, Live Earth Farm is a 150-acre patchwork of working organic farm, riparian corridor, oak, and redwood forest. Run by Farm Discovery, a nonprofit dedicated to empowering youth and families to build and sustain healthy food and farming systems, Live Earth Farm offers a u-pick for strawberries, blackberries, dry farmed tomatoes, and apples. Additional events include Farm Camp, Wee Ones and Family Farm Days, and a farm-to-fork dining experience fundraiser in September.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/farm-camps/\">Farm Camp\u003c/a>: June-July (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/wee-ones-family-farm-day/\">Family Farm Days\u003c/a>: First Friday of every month April-October (2:30-4:00 pm)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.eventbrite.com/e/element-a-farm-to-table-feast-benefiting-farm-discovery-tickets-59140302236?ref=ecount\">Elemental Farm to Table Feast\u003c/a>: September 21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.facebook.com/LiveEarthFarm\">U-Pick\u003c/a>: Saturdays and Sundays (10 am-3 pm) through October\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 10-12 (1-day and 3-day passes available online)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134104\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-134104 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/slide-ranch.jpg\" alt=\"Photo courtesy of Slide Ranch\" width=\"750\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch-160x107.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Slide Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Slide Ranch, Marin Coast\u003c/strong>\u003c/p>\n\u003cp>Slide Ranch, a working farm and educational center dedicated to connecting children to nature, is located within the Golden Gate National Recreation Area, 25 minutes from the Golden Gate Bridge. Throughout the summer, Slide Ranch operates a 10-week day camp for kids aged 5 to 15 that emphasizes hands-on-learning in nature. Seasonal group programs continue into fall (mid September through November) and start again during the spring (mid February through May).\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.slideranch.org/summer-camp-2019\">Summer Camp\u003c/a>: Week-long sessions from June 10-August 15 (booking required in advance and scholarships available for low income families)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch Stemple Creek Ranch opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">10th Anniversary Annual Open House & BBQ\u003c/a>: August 24 (12-3 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 28 and September 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.swankfarms.com/\">Swank Farms Corn Maze\u003c/a>: Tickets available soon\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129402\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"wp-image-129402 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swanton_tour.jpg\" alt=\"Photo courtesy of Swanton Berry Farm\" width=\"610\" height=\"408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-520x348.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swanton Berry Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms & Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2019/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134100 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/events-adamah-800x400.png\" alt=\"Photo courtesy of Urban Adamah\" width=\"800\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah.png 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Urban Adamah\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Urban Adamah, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.urbanadamah.org/\">Urban Adamah\u003c/a>, an urban\u003c!--more--> farm in Berkeley founded in 2010, has grown into a thriving community space for the Bay Area Jewish community. Urban Adamah offers free and sliding-scale community programs for all ages that facilitate learning new skills and intentional living with the land. Join them for Kabbalat Shabbat, skill-building workshops, farm tour and volunteer parties, Havdalah bonfires, and more. No one is turned away due to lack of funds.\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/youth-families/youth-camps/summer-camp/\">Summer Camp\u003c/a>: One-week sessions from July 8-August 23\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/events-workshops/\">Event Calendar\u003c/a>: Many upcoming events and workshops throughout the year! \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>. Article contributed to by \u003ca href=\"https://www.kqed.org/author/owon\">Olivia Won\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134097/2019-guide-to-summer-farm-adventures-in-the-bay-area","authors":["byline_bayareabites_134097"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_2638","bayareabites_1874","bayareabites_12493","bayareabites_11028","bayareabites_2407","bayareabites_1245","bayareabites_15155","bayareabites_60","bayareabites_61"],"tags":["bayareabites_1418","bayareabites_9710","bayareabites_218","bayareabites_10281"],"featImg":"bayareabites_134103","label":"bayareabites"},"bayareabites_132049":{"type":"posts","id":"bayareabites_132049","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132049","score":null,"sort":[1547059934000]},"guestAuthors":[],"slug":"ancient-japanese-food-craft-brings-persimmons-to-american-palates","title":"Ancient Japanese Food Craft Brings Persimmons To American Palates","publishDate":1547059934,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Ancient+Japanese+Food+Craft+Brings+Persimmons+To+American+Palates&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"A traditional Japanese preparation of persimmons called hoshigaki is starting to trend in the U.S. thanks to social media. It turns ordinary persimmons into the Kobe beef of fruits.","status":"publish","parent":0,"modified":1547059960,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1318},"headData":{"title":"Ancient Japanese Food Craft Brings Persimmons To American Palates | KQED","description":"A traditional Japanese preparation of persimmons called hoshigaki is starting to trend in the U.S. thanks to social media. It turns ordinary persimmons into the Kobe beef of fruits.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ancient Japanese Food Craft Brings Persimmons To American Palates","datePublished":"2019-01-09T18:52:14.000Z","dateModified":"2019-01-09T18:52:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132049 https://ww2.kqed.org/bayareabites/?p=132049","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/","disqusTitle":"Ancient Japanese Food Craft Brings Persimmons To American Palates","nprImageCredit":"Alastair Bland","nprByline":"Alastair Bland, NPR Food","nprImageAgency":"for NPR","nprStoryId":"682936866","nprApiLink":"http://api.npr.org/query?id=682936866&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/01/09/682936866/ancient-japanese-food-craft-brings-persimmons-to-american-palates?ft=nprml&f=682936866","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Jan 2019 10:55:00 -0500","nprStoryDate":"Wed, 09 Jan 2019 08:02:00 -0500","nprLastModifiedDate":"Wed, 09 Jan 2019 10:55:17 -0500","path":"/bayareabites/132049/ancient-japanese-food-craft-brings-persimmons-to-american-palates","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\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>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\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>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Ancient+Japanese+Food+Craft+Brings+Persimmons+To+American+Palates&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132049/ancient-japanese-food-craft-brings-persimmons-to-american-palates","authors":["byline_bayareabites_132049"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_16263","bayareabites_987","bayareabites_1608","bayareabites_10422","bayareabites_16272"],"featImg":"bayareabites_132050","label":"bayareabites"},"bayareabites_131281":{"type":"posts","id":"bayareabites_131281","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131281","score":null,"sort":[1543598807000]},"guestAuthors":[],"slug":"diy-wine-gummies","title":"DIY Wine Gummies","publishDate":1543598807,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>[contextly_sidebar id=\"YzpWJDqwk56UnY4lvmM4583DYI1Q0RNu\"]\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"These delicious wine-infused gummies are perfect for the holidays (or any occasion where you're celebrating with friends and family).","status":"publish","parent":0,"modified":1544119610,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":246},"headData":{"title":"DIY Wine Gummies | KQED","description":"These delicious wine-infused gummies are perfect for the holidays (or any occasion where you're celebrating with friends and family).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Wine Gummies","datePublished":"2018-11-30T17:26:47.000Z","dateModified":"2018-12-06T18:06:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131281 https://ww2.kqed.org/bayareabites/?p=131281","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/30/diy-wine-gummies/","disqusTitle":"DIY Wine Gummies","path":"/bayareabites/131281/diy-wine-gummies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131281/diy-wine-gummies","authors":["11548"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_1653","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_12","bayareabites_119"],"featImg":"bayareabites_131283","label":"bayareabites_15122"},"bayareabites_131270":{"type":"posts","id":"bayareabites_131270","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131270","score":null,"sort":[1543255177000]},"guestAuthors":[],"slug":"homemade-cannabis-infused-lotion-bars","title":"Homemade Cannabis-Infused Lotion Bars","publishDate":1543255177,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Try your hand at these ultra luxurious, all-natural, cannabis-infused lotion bars this winter. ","status":"publish","parent":0,"modified":1543255177,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":309},"headData":{"title":"Homemade Cannabis-Infused Lotion Bars | KQED","description":"Try your hand at these ultra luxurious, all-natural, cannabis-infused lotion bars this winter. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Cannabis-Infused Lotion Bars","datePublished":"2018-11-26T17:59:37.000Z","dateModified":"2018-11-26T17:59:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131270 https://ww2.kqed.org/bayareabites/?p=131270","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/26/homemade-cannabis-infused-lotion-bars/","disqusTitle":"Homemade Cannabis-Infused Lotion Bars","path":"/bayareabites/131270/homemade-cannabis-infused-lotion-bars","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131270/homemade-cannabis-infused-lotion-bars","authors":["11548"],"series":["bayareabites_15122"],"categories":["bayareabites_15908","bayareabites_12744","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_1763","bayareabites_12"],"featImg":"bayareabites_131272","label":"bayareabites_15122"},"bayareabites_130377":{"type":"posts","id":"bayareabites_130377","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130377","score":null,"sort":[1537898990000]},"guestAuthors":[],"slug":"5-bay-area-places-to-fall-into-autumn","title":"5 Bay Area Places To Fall Into Autumn","publishDate":1537898990,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='arts_13864717' label='More Fun in the Fall']\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.","status":"publish","parent":0,"modified":1568388448,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1558},"headData":{"title":"5 Bay Area Places To Fall Into Autumn | KQED","description":"No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bay Area Places To Fall Into Autumn","datePublished":"2018-09-25T18:09:50.000Z","dateModified":"2019-09-13T15:27:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130377 https://ww2.kqed.org/bayareabites/?p=130377","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/25/5-bay-area-places-to-fall-into-autumn/","disqusTitle":"5 Bay Area Places To Fall Into Autumn","path":"/bayareabites/130377/5-bay-area-places-to-fall-into-autumn","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13864717","label":"More Fun in the Fall "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130377/5-bay-area-places-to-fall-into-autumn","authors":["11551"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1332","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1246","bayareabites_15155","bayareabites_90"],"featImg":"bayareabites_130379","label":"bayareabites"},"bayareabites_130548":{"type":"posts","id":"bayareabites_130548","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130548","score":null,"sort":[1537479747000]},"guestAuthors":[],"slug":"sacramento-is-making-urban-agriculture-a-way-of-life","title":"Sacramento Is Making Urban Agriculture a Way of Life","publishDate":1537479747,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As the food movement gains strength and farm-to-fork practices become increasingly popular, many cities across the United States are investing in urban agriculture, both to attract tourists and to improve community health. For example, \u003ca href=\"https://www.thrillist.com/eat/nation/erasing-detroits-food-desert-narrative\">in Detroit\u003c/a>, which \u003ci>The Washington Post\u003c/i> has dubbed a “food mecca,” advocates are using urban farms and community gardens to help ease food insecurity. And, in Boston, legislation to make urban farming easier has contributed to the city’s reputation as a “haven for organic food” and helped make local produce more available to low-income residents.\u003c/p>\n\u003cp>Yet few places have been more vocal in their efforts to expand urban agriculture as Sacramento, California. In fact, if you Google “\u003ca href=\"https://www.google.com/search?q=%E2%80%9Cfarm+to+fork%E2%80%9D\">farm to fork\u003c/a>,” the top result will take you to a \u003ca href=\"https://www.farmtofork.com/\">website\u003c/a> about Sacramento’s initiatives to support local food.\u003c/p>\n\u003cp>“Farm-to-Fork isn’t a passing fad or a marketing slogan in the Sacramento region—it’s the way we live,” \u003ca href=\"https://www.farmtofork.com/what-we-do/why-sacramento/\">the website explains\u003c/a>, noting that the area’s ideal climate, ability to grow food year-round, and 1.5 million acres of active farmland make it an agricultural leader nationally and globally.\u003c/p>\n\u003cp>Now, as \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">a recent case study\u003c/a> from the Berkeley Media Studies Group (a program of \u003ca href=\"http://www.phi.org/\">the Public Health Institute\u003c/a>) shows, advocates are working to expand that narrative. Instead of focusing on primarily on food, they aim to highlight the people who grow and sell it—and to make sure that everyone benefits equally from the area’s bounty.\u003c/p>\n\u003cfigure id=\"attachment_130552\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg\" alt=\"Martin Luther King Jr. community garden of Sacramento.\" width=\"1200\" height=\"575\" class=\"size-full wp-image-130552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-800x383.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-768x368.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1020x489.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1180x565.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-960x460.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-240x115.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-375x180.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-520x249.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Martin Luther King Jr. community garden of Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sacramento has branded itself as America’s farm-to-fork capital,” Robyn Krock, project manager at \u003ca href=\"https://valleyvision.org/\">Valley Vision\u003c/a>, a regional nonprofit that works to improve the livability of the Sacramento region, said at a recent city council meeting. “But,” she added, “the question that gets repeatedly asked is, ‘are we farm-to-every-fork?’”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Krock is just one of many local advocates who are highly committed to equity. They see urban agriculture not just as a feel-good trend for those with money and time to participate, but as a tool for promoting social justice.\u003c/p>\n\u003cp>Make no mistake: Krock and many other advocates and policymakers are working to ensure the new narrative is not just lip service, that it is rooted in robust community organizing and policy change. The strategies they have undertaken, supported by \u003ca href=\"http://www.calendow.org/places/\">an infusion of funds from The California Endowment\u003c/a>, have helped coalitions of local advocates transform Sacramento’s urban farming landscape in recent years to better support healthy food programs and access.\u003c/p>\n\u003cp>“I know that this is important,” Brenda Ruiz, a mother, a chef, and a longtime Sacramento resident who is active in \u003ca href=\"https://www.facebook.com/SlowFoodSacramento/?timeline_context_item_type=intro_card_work&timeline_context_item_source=100000201451071&fref=tag\">the city’s Slow Food chapter\u003c/a>, said at a council meeting when \u003ca href=\"https://www.sacbee.com/news/local/article16244966.html\">an ordinance\u003c/a> that would reduce barriers to participating in urban farming was up for a vote. “It’s important for families to have access to fresh food; it’s important for families to consider their neighborhoods walkable and social areas where they can convene and share stories around a garden space; it’s important for our kids and young people to see this as normal for folks to be growing food and exchanging over that.”\u003c/p>\n\u003cp>Following strong organizing efforts from advocates, the council approved that ordinance in 2015, making it legal for people to grow and sell produce to consumers directly from their properties and from temporary farm stands as large as 120 square feet. A few months later, the council passed another ordinance offering tax incentives for people to convert vacant lots for agricultural use. And in January 2017, following the city’s lead, Sacramento County passed similar regulations, allowing all residents in urban and suburban areas to legally grow and sell produce, as well as keep bees, chickens, and ducks on small lots.\u003c/p>\n\u003cfigure id=\"attachment_130553\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg\" alt=\"The Fremont Community Garden in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Fremont Community Garden in Sacramento. \u003ccite>(Annie & John / Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you don’t have food in your bellies, you can’t do anything else, so I look at it as the foundation of society,” said Chanowk Yisrael, whose family runs \u003ca href=\"http://yisraelfamilyfarm.net/\">an urban farm\u003c/a> from their home in Sacramento’s South Oak Park neighborhood.\u003c/p>\n\u003ch2>Crafting the Message, Shaping the Policy\u003c/h2>\n\u003cp>Yisrael and other advocates have been following this foundational approach in their work to make sure that urban ag policies and programs are inclusive, especially for Sacramento residents who live in neighborhoods with less access to fresh, affordable food.\u003c/p>\n\u003cp>For example, although the city ultimately approved the urban agriculture ordinances, that did not happen without a strong push from local organizers, including through the ordinance language itself. Advocates crafted the language to maximize selling hours and participation—a task that involved rewriting 70-80 pages of zoning code. Although they could have approached the city and asked them to draft an ordinance, that posed some risks.\u003c/p>\n\u003cp>“[The city’s] first draft is probably going to be more conservative than your goal as an advocate,” said Matt Read, one of the ordinance’s authors. He also noted that the process of drafting and passing policies can help people develop skills in advocating for themselves and their communities. “It’s a really good opportunity for people to learn about local government and the laws that affect the built environment,” he said.\u003c/p>\n\u003cp>With draft language in hand, advocates then crafted messaging materials, pitched stories to local media, arranged meetings with public officials to get their buy-in, and used a combination of traditional organizing tactics and social media to get a wide range of residents—including immigrant farmers—engaged and willing to testify at council meetings in support of the urban ag ordinances. Advocates delivered 300 signatures in favor of the ordinances and testified about how the policy changes could improve health, equity, and community sustainability, among other issues.\u003c/p>\n\u003cp>“Right now, barriers such as zoning restrictions and limited land use hinder our communities’ ability to farm and contribute to the local economy,” Sue Vang, who works with \u003ca href=\"https://hipcalifornia.com/\">Hmong Innovating Politics\u003c/a>, a grassroots organization that works with local leaders and underserved communities, especially Hmong and Southeast Asian communities, told the council.\u003c/p>\n\u003cp>“The urban ag ordinance can help mitigate these barriers and revitalize low-income neighborhoods, provide solutions to blight caused by unmaintained vacant lots, and, most importantly, connect the very diverse—linguistically, racially, ethnically—communities within Sacramento.” Vang also spoke more personally: “It would also give my family the opportunity to sell the produce that my mom grows in her backyard.”\u003c/p>\n\u003cfigure id=\"attachment_130554\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg\" alt=\"Broadway Sol Gardens in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Broadway Sol Gardens in Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As advocates work to make sure that their policy wins translate into increased participation in urban agriculture, they are simultaneously running youth programs to develop the next generation of advocates and make the future of urban farming more robust, diverse, and inclusive.\u003c/p>\n\u003cp>These include a variety of after-school programs, school gardens, and the development of a new \u003ca href=\"http://www.scusd.edu/school-program/luther-burbank-urban-agriculture-academy\">Urban Agriculture Academy\u003c/a>, or core learning trajectory, at Luther Burbank High School, which has a student body that is 97 percent youth of color, according to \u003ca href=\"https://www.cde.ca.gov/sdprofile/details.aspx?cds=34674393431012\">California Department of Education\u003c/a> data. Launched in September 2017, the Academy provides a stronger foundation for students who want to enter an agriculture-related career, gives young entrepreneurs the knowledge and skills they need to set up their own small businesses, and increases opportunities for students of color.\u003c/p>\n\u003cp>“Culturally, we need diversity for the field to innovate and excel,” said Todd McPherson, who was instrumental in creating the Academy and currently works as its coordinator.\u003c/p>\n\u003ch2>Urban Ag Lessons from Sacramento\u003c/h2>\n\u003cp>While more work remains in their effort to increase access to healthy food—and \u003ca href=\"https://www.sacbee.com/food-drink/article216194270.html\">region-wide farming\u003c/a> changes may halt the growth of farm-to-fork in Sacramento—advocates have made tremendous progress over the past few years. How, then, can other places push for similar changes? Below are a few lessons from those on the ground in Sacramento.\u003c/p>\n\u003cp>\u003cb>Collaborate. Collaborate. Collaborate.\u003c/b> This includes working not only with other advocates but also with city or county officials and with residents, who should be involved as early in the process as possible. “As an organization that was beat down, but not defeated by the recession, I would say the main way that we survived as an organization was by sharing resources and coming together with other organizations to carry out a project,” said Davida Douglas, executive director of \u003ca href=\"http://alchemistcdc.org/\">Alchemist CDC\u003c/a>, a Sacramento-based nonprofit active in the food space. “I think for a lot of projects it’s necessary in terms of sustainability and feasibility.”\u003c/p>\n\u003cp>\u003cb>When creating solutions, context matters.\u003c/b> Without knowing the history or context of a problem, urban ag advocates risk developing solutions that are ill-informed or short-sighted.\u003c/p>\n\u003cfigure id=\"attachment_130555\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg\" alt=\"From Farm to Every Fork\" width=\"700\" height=\"885\" class=\"size-full wp-image-130555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">From Farm to Every Fork \u003ccite>(Berkeley Media Studies Group/California Endowment)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This lesson is especially crucial in regards to race. “Not all [advocates] are aware of structured racialization or institutional racism, and so you end up with unintended consequences,” Yisrael said, referring to zoning restrictions and other policies that have historically fueled segregation and led to the formation of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3482049/\">food deserts\u003c/a> and “food swamps,” which have an abundance of junk food and a dearth of healthier options, in many low-income neighborhoods and communities of color.\u003c/p>\n\u003cp>Yisrael recalled an example of advocates opening a farm stand without fully understanding the community space in which they were trying to operate. Although the farm stand offered healthy and affordable food options, it was surrounded by convenience stores like 7-11 and other vendors selling foods like fried chicken, doughnuts, and alcohol. “There was no way we could win that fight,” he said.\u003c/p>\n\u003cp>\u003cb>Stay focused on the big picture, despite setbacks.\u003c/b>\u003cbr>\nSocial change can take years or decades. Whether it’s establishing a new farmers’ market or passing a series of ordinances that help remove barriers and reshape people’s ideas about what is possible, McPherson emphasized that these victories speak to “the power of small groups” and show that they can accomplish major feats when they work together and persist in the face of adversity.\u003c/p>\n\u003cp>More lessons from and details about how Sacramento’s healthy food advocates are working to expand urban agriculture are available in the Berkeley Media Studies Group’s \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">full case study\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/12/sacramento-is-making-urban-agriculture-a-way-of-life/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"California’s capital city has become the nation’s farm-to-fork capital, and in the process is making food more accessible, equitable, and just.","status":"publish","parent":0,"modified":1537479768,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1773},"headData":{"title":"Sacramento Is Making Urban Agriculture a Way of Life | KQED","description":"California’s capital city has become the nation’s farm-to-fork capital, and in the process is making food more accessible, equitable, and just.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sacramento Is Making Urban Agriculture a Way of Life","datePublished":"2018-09-20T21:42:27.000Z","dateModified":"2018-09-20T21:42:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130548 https://ww2.kqed.org/bayareabites/?p=130548","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/20/sacramento-is-making-urban-agriculture-a-way-of-life/","disqusTitle":"Sacramento Is Making Urban Agriculture a Way of Life","nprByline":"Heather Gehlert, Civil Eats","path":"/bayareabites/130548/sacramento-is-making-urban-agriculture-a-way-of-life","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the food movement gains strength and farm-to-fork practices become increasingly popular, many cities across the United States are investing in urban agriculture, both to attract tourists and to improve community health. For example, \u003ca href=\"https://www.thrillist.com/eat/nation/erasing-detroits-food-desert-narrative\">in Detroit\u003c/a>, which \u003ci>The Washington Post\u003c/i> has dubbed a “food mecca,” advocates are using urban farms and community gardens to help ease food insecurity. And, in Boston, legislation to make urban farming easier has contributed to the city’s reputation as a “haven for organic food” and helped make local produce more available to low-income residents.\u003c/p>\n\u003cp>Yet few places have been more vocal in their efforts to expand urban agriculture as Sacramento, California. In fact, if you Google “\u003ca href=\"https://www.google.com/search?q=%E2%80%9Cfarm+to+fork%E2%80%9D\">farm to fork\u003c/a>,” the top result will take you to a \u003ca href=\"https://www.farmtofork.com/\">website\u003c/a> about Sacramento’s initiatives to support local food.\u003c/p>\n\u003cp>“Farm-to-Fork isn’t a passing fad or a marketing slogan in the Sacramento region—it’s the way we live,” \u003ca href=\"https://www.farmtofork.com/what-we-do/why-sacramento/\">the website explains\u003c/a>, noting that the area’s ideal climate, ability to grow food year-round, and 1.5 million acres of active farmland make it an agricultural leader nationally and globally.\u003c/p>\n\u003cp>Now, as \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">a recent case study\u003c/a> from the Berkeley Media Studies Group (a program of \u003ca href=\"http://www.phi.org/\">the Public Health Institute\u003c/a>) shows, advocates are working to expand that narrative. Instead of focusing on primarily on food, they aim to highlight the people who grow and sell it—and to make sure that everyone benefits equally from the area’s bounty.\u003c/p>\n\u003cfigure id=\"attachment_130552\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg\" alt=\"Martin Luther King Jr. community garden of Sacramento.\" width=\"1200\" height=\"575\" class=\"size-full wp-image-130552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-800x383.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-768x368.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1020x489.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-1180x565.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-960x460.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-240x115.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-375x180.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-sign-520x249.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Martin Luther King Jr. community garden of Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sacramento has branded itself as America’s farm-to-fork capital,” Robyn Krock, project manager at \u003ca href=\"https://valleyvision.org/\">Valley Vision\u003c/a>, a regional nonprofit that works to improve the livability of the Sacramento region, said at a recent city council meeting. “But,” she added, “the question that gets repeatedly asked is, ‘are we farm-to-every-fork?’”\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>Krock is just one of many local advocates who are highly committed to equity. They see urban agriculture not just as a feel-good trend for those with money and time to participate, but as a tool for promoting social justice.\u003c/p>\n\u003cp>Make no mistake: Krock and many other advocates and policymakers are working to ensure the new narrative is not just lip service, that it is rooted in robust community organizing and policy change. The strategies they have undertaken, supported by \u003ca href=\"http://www.calendow.org/places/\">an infusion of funds from The California Endowment\u003c/a>, have helped coalitions of local advocates transform Sacramento’s urban farming landscape in recent years to better support healthy food programs and access.\u003c/p>\n\u003cp>“I know that this is important,” Brenda Ruiz, a mother, a chef, and a longtime Sacramento resident who is active in \u003ca href=\"https://www.facebook.com/SlowFoodSacramento/?timeline_context_item_type=intro_card_work&timeline_context_item_source=100000201451071&fref=tag\">the city’s Slow Food chapter\u003c/a>, said at a council meeting when \u003ca href=\"https://www.sacbee.com/news/local/article16244966.html\">an ordinance\u003c/a> that would reduce barriers to participating in urban farming was up for a vote. “It’s important for families to have access to fresh food; it’s important for families to consider their neighborhoods walkable and social areas where they can convene and share stories around a garden space; it’s important for our kids and young people to see this as normal for folks to be growing food and exchanging over that.”\u003c/p>\n\u003cp>Following strong organizing efforts from advocates, the council approved that ordinance in 2015, making it legal for people to grow and sell produce to consumers directly from their properties and from temporary farm stands as large as 120 square feet. A few months later, the council passed another ordinance offering tax incentives for people to convert vacant lots for agricultural use. And in January 2017, following the city’s lead, Sacramento County passed similar regulations, allowing all residents in urban and suburban areas to legally grow and sell produce, as well as keep bees, chickens, and ducks on small lots.\u003c/p>\n\u003cfigure id=\"attachment_130553\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg\" alt=\"The Fremont Community Garden in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-fremont-community-garden-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Fremont Community Garden in Sacramento. \u003ccite>(Annie & John / Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you don’t have food in your bellies, you can’t do anything else, so I look at it as the foundation of society,” said Chanowk Yisrael, whose family runs \u003ca href=\"http://yisraelfamilyfarm.net/\">an urban farm\u003c/a> from their home in Sacramento’s South Oak Park neighborhood.\u003c/p>\n\u003ch2>Crafting the Message, Shaping the Policy\u003c/h2>\n\u003cp>Yisrael and other advocates have been following this foundational approach in their work to make sure that urban ag policies and programs are inclusive, especially for Sacramento residents who live in neighborhoods with less access to fresh, affordable food.\u003c/p>\n\u003cp>For example, although the city ultimately approved the urban agriculture ordinances, that did not happen without a strong push from local organizers, including through the ordinance language itself. Advocates crafted the language to maximize selling hours and participation—a task that involved rewriting 70-80 pages of zoning code. Although they could have approached the city and asked them to draft an ordinance, that posed some risks.\u003c/p>\n\u003cp>“[The city’s] first draft is probably going to be more conservative than your goal as an advocate,” said Matt Read, one of the ordinance’s authors. He also noted that the process of drafting and passing policies can help people develop skills in advocating for themselves and their communities. “It’s a really good opportunity for people to learn about local government and the laws that affect the built environment,” he said.\u003c/p>\n\u003cp>With draft language in hand, advocates then crafted messaging materials, pitched stories to local media, arranged meetings with public officials to get their buy-in, and used a combination of traditional organizing tactics and social media to get a wide range of residents—including immigrant farmers—engaged and willing to testify at council meetings in support of the urban ag ordinances. Advocates delivered 300 signatures in favor of the ordinances and testified about how the policy changes could improve health, equity, and community sustainability, among other issues.\u003c/p>\n\u003cp>“Right now, barriers such as zoning restrictions and limited land use hinder our communities’ ability to farm and contribute to the local economy,” Sue Vang, who works with \u003ca href=\"https://hipcalifornia.com/\">Hmong Innovating Politics\u003c/a>, a grassroots organization that works with local leaders and underserved communities, especially Hmong and Southeast Asian communities, told the council.\u003c/p>\n\u003cp>“The urban ag ordinance can help mitigate these barriers and revitalize low-income neighborhoods, provide solutions to blight caused by unmaintained vacant lots, and, most importantly, connect the very diverse—linguistically, racially, ethnically—communities within Sacramento.” Vang also spoke more personally: “It would also give my family the opportunity to sell the produce that my mom grows in her backyard.”\u003c/p>\n\u003cfigure id=\"attachment_130554\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg\" alt=\"Broadway Sol Gardens in Sacramento.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-broadway-sol-gardens-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Broadway Sol Gardens in Sacramento. \u003ccite>(BMSG)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As advocates work to make sure that their policy wins translate into increased participation in urban agriculture, they are simultaneously running youth programs to develop the next generation of advocates and make the future of urban farming more robust, diverse, and inclusive.\u003c/p>\n\u003cp>These include a variety of after-school programs, school gardens, and the development of a new \u003ca href=\"http://www.scusd.edu/school-program/luther-burbank-urban-agriculture-academy\">Urban Agriculture Academy\u003c/a>, or core learning trajectory, at Luther Burbank High School, which has a student body that is 97 percent youth of color, according to \u003ca href=\"https://www.cde.ca.gov/sdprofile/details.aspx?cds=34674393431012\">California Department of Education\u003c/a> data. Launched in September 2017, the Academy provides a stronger foundation for students who want to enter an agriculture-related career, gives young entrepreneurs the knowledge and skills they need to set up their own small businesses, and increases opportunities for students of color.\u003c/p>\n\u003cp>“Culturally, we need diversity for the field to innovate and excel,” said Todd McPherson, who was instrumental in creating the Academy and currently works as its coordinator.\u003c/p>\n\u003ch2>Urban Ag Lessons from Sacramento\u003c/h2>\n\u003cp>While more work remains in their effort to increase access to healthy food—and \u003ca href=\"https://www.sacbee.com/food-drink/article216194270.html\">region-wide farming\u003c/a> changes may halt the growth of farm-to-fork in Sacramento—advocates have made tremendous progress over the past few years. How, then, can other places push for similar changes? Below are a few lessons from those on the ground in Sacramento.\u003c/p>\n\u003cp>\u003cb>Collaborate. Collaborate. Collaborate.\u003c/b> This includes working not only with other advocates but also with city or county officials and with residents, who should be involved as early in the process as possible. “As an organization that was beat down, but not defeated by the recession, I would say the main way that we survived as an organization was by sharing resources and coming together with other organizations to carry out a project,” said Davida Douglas, executive director of \u003ca href=\"http://alchemistcdc.org/\">Alchemist CDC\u003c/a>, a Sacramento-based nonprofit active in the food space. “I think for a lot of projects it’s necessary in terms of sustainability and feasibility.”\u003c/p>\n\u003cp>\u003cb>When creating solutions, context matters.\u003c/b> Without knowing the history or context of a problem, urban ag advocates risk developing solutions that are ill-informed or short-sighted.\u003c/p>\n\u003cfigure id=\"attachment_130555\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg\" alt=\"From Farm to Every Fork\" width=\"700\" height=\"885\" class=\"size-full wp-image-130555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-sacramento-urban-agriculture-farm-to-fork-report-cover-700x885-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">From Farm to Every Fork \u003ccite>(Berkeley Media Studies Group/California Endowment)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This lesson is especially crucial in regards to race. “Not all [advocates] are aware of structured racialization or institutional racism, and so you end up with unintended consequences,” Yisrael said, referring to zoning restrictions and other policies that have historically fueled segregation and led to the formation of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3482049/\">food deserts\u003c/a> and “food swamps,” which have an abundance of junk food and a dearth of healthier options, in many low-income neighborhoods and communities of color.\u003c/p>\n\u003cp>Yisrael recalled an example of advocates opening a farm stand without fully understanding the community space in which they were trying to operate. Although the farm stand offered healthy and affordable food options, it was surrounded by convenience stores like 7-11 and other vendors selling foods like fried chicken, doughnuts, and alcohol. “There was no way we could win that fight,” he said.\u003c/p>\n\u003cp>\u003cb>Stay focused on the big picture, despite setbacks.\u003c/b>\u003cbr>\nSocial change can take years or decades. Whether it’s establishing a new farmers’ market or passing a series of ordinances that help remove barriers and reshape people’s ideas about what is possible, McPherson emphasized that these victories speak to “the power of small groups” and show that they can accomplish major feats when they work together and persist in the face of adversity.\u003c/p>\n\u003cp>More lessons from and details about how Sacramento’s healthy food advocates are working to expand urban agriculture are available in the Berkeley Media Studies Group’s \u003ca href=\"http://www.bmsg.org/resources/publications/farm-every-fork-rewriting-narrative-urban-agriculture-sacramento\">full case study\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/12/sacramento-is-making-urban-agriculture-a-way-of-life/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130548/sacramento-is-making-urban-agriculture-a-way-of-life","authors":["byline_bayareabites_130548"],"categories":["bayareabites_13718","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_358"],"featImg":"bayareabites_130551","label":"bayareabites"},"bayareabites_128673":{"type":"posts","id":"bayareabites_128673","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128673","score":null,"sort":[1528143046000]},"guestAuthors":[],"slug":"video-hunting-for-morels-the-most-delectable-mushroom-of-the-forest","title":"VIDEO: Hunting For Morels, The Most Delectable Mushroom Of The Forest","publishDate":1528143046,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/13/557158017/video-harvesting-a-wild-lunch-with-a-master-forager\">Nick Spero\u003c/a> has a big secret.\u003c/p>\n\u003cp>It has to do with where to find one of the most sought-after mushrooms of the fungi world: the morel.\u003c/p>\n\u003cp>Spero, who is a biologist, is also an expert forager. He has been doing it for more than 50 years. Springtime is a highlight, because that's when morels are in season. He thinks morels are the most delicious wild mushroom out there. And since a lot of other mushroom foragers tend to agree, they don't like to readily disclose their favorite picking grounds to others.\u003c/p>\n\u003cp>It took only a little bit of pleading to get Spero to tell me where to meet him to hunt together for morels; unfortunately, all I can relay to you is that it was somewhere in Maryland, a hair north of Baltimore City.\u003c/p>\n\u003cfigure id=\"attachment_128675\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png\" alt=\"A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half.\" width=\"1598\" height=\"1199\" class=\"size-full wp-image-128675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png 1598w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-520x390.png 520w\" sizes=\"(max-width: 1598px) 100vw, 1598px\">\u003cfigcaption class=\"wp-caption-text\">A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero learned to hunt from neighbors of his father's farm in central Pennsylvania. \"During morel season, people would park on one side of the mountain and pick on the other,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The morel season doesn't last long, so it helps to know tips and tricks on where to look within a certain habitat.\u003c/p>\n\u003cp>\"When oak leaves are the size of a squirrel's ear, morels are up,\" and it's time to go hunting, he says as we walk through a forested area. \"Morels have a mycorrhizal relationship, which means they grow in association with trees. So if you know which trees they grow in association with, you're a big jump ahead.\"\u003c/p>\n\u003cp>Spero says he has found morels growing near tulip trees, elm trees, ash trees, black locust, spicebush and more. But would-be foragers shouldn't dawdle: He says once the flowers on these trees have opened, morel season is essentially over.\u003c/p>\n\u003cfigure id=\"attachment_128676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg\" alt=\"Nick Spero keeps this stash of dried morels, which he picked last season.\" width=\"1000\" height=\"1187\" class=\"size-full wp-image-128676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-800x950.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-768x912.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-960x1140.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-375x445.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-520x617.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick Spero keeps this stash of dried morels, which he picked last season. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero says most field guides warn about the false morel — a somewhat similar-looking mushroom that can often be misidentified as a morel. However, all morels are hollow and symmetrical when you cut them in half. False morels, on the other hand, are asymmetrical and not hollow when sliced open.\u003c/p>\n\u003cp>Throughout our walk, Spero references mycologist David Arora's popular mushroom field guide, \u003ca href=\"http://www.davidarora.com/publications.html\">Mushrooms Demystified\u003c/a>; later, he shows me his very well-loved copy. Arora mentions the various habitats and places morels may grow in and adds \"and anywhere else they want to.\" They really can be a tricky mushroom to locate. Spero's eyes dart back and forth while he surveys the ground in front of and beside him when he goes out hunting.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=usztq2uS4l0\">Watch the video above\u003c/a> to learn some of Spero's tips for finding morels. He prefers frying them up in a pan with olive oil, but a few tablespoons of butter with some water, salt and pepper will do the trick as well. They really are delicious — if you can find some for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The elusive morel is one of the most sought-after wild mushrooms. Expert foragers typically don't like to disclose their favorite picking grounds to others. We got one to share his tips.","status":"publish","parent":0,"modified":1528143081,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":522},"headData":{"title":"VIDEO: Hunting For Morels, The Most Delectable Mushroom Of The Forest | KQED","description":"The elusive morel is one of the most sought-after wild mushrooms. Expert foragers typically don't like to disclose their favorite picking grounds to others. We got one to share his tips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"VIDEO: Hunting For Morels, The Most Delectable Mushroom Of The Forest","datePublished":"2018-06-04T20:10:46.000Z","dateModified":"2018-06-04T20:11:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128673 https://ww2.kqed.org/bayareabites/?p=128673","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/04/video-hunting-for-morels-the-most-delectable-mushroom-of-the-forest/","disqusTitle":"VIDEO: Hunting For Morels, The Most Delectable Mushroom Of The Forest","videoEmbed":"https://youtu.be/usztq2uS4l0","nprImageCredit":"Maia Stern","nprByline":"Maia Stern, NPR Food","nprImageAgency":"NPR","nprStoryId":"614056953","nprApiLink":"http://api.npr.org/query?id=614056953&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/01/614056953/video-hunting-for-morels-the-most-delectable-mushroom-of-the-forest?ft=nprml&f=614056953","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Jun 2018 11:22:00 -0400","nprStoryDate":"Fri, 01 Jun 2018 11:02:00 -0400","nprLastModifiedDate":"Fri, 01 Jun 2018 11:22:25 -0400","path":"/bayareabites/128673/video-hunting-for-morels-the-most-delectable-mushroom-of-the-forest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/13/557158017/video-harvesting-a-wild-lunch-with-a-master-forager\">Nick Spero\u003c/a> has a big secret.\u003c/p>\n\u003cp>It has to do with where to find one of the most sought-after mushrooms of the fungi world: the morel.\u003c/p>\n\u003cp>Spero, who is a biologist, is also an expert forager. He has been doing it for more than 50 years. Springtime is a highlight, because that's when morels are in season. He thinks morels are the most delicious wild mushroom out there. And since a lot of other mushroom foragers tend to agree, they don't like to readily disclose their favorite picking grounds to others.\u003c/p>\n\u003cp>It took only a little bit of pleading to get Spero to tell me where to meet him to hunt together for morels; unfortunately, all I can relay to you is that it was somewhere in Maryland, a hair north of Baltimore City.\u003c/p>\n\u003cfigure id=\"attachment_128675\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png\" alt=\"A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half.\" width=\"1598\" height=\"1199\" class=\"size-full wp-image-128675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png 1598w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-520x390.png 520w\" sizes=\"(max-width: 1598px) 100vw, 1598px\">\u003cfigcaption class=\"wp-caption-text\">A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero learned to hunt from neighbors of his father's farm in central Pennsylvania. \"During morel season, people would park on one side of the mountain and pick on the other,\" he says.\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>The morel season doesn't last long, so it helps to know tips and tricks on where to look within a certain habitat.\u003c/p>\n\u003cp>\"When oak leaves are the size of a squirrel's ear, morels are up,\" and it's time to go hunting, he says as we walk through a forested area. \"Morels have a mycorrhizal relationship, which means they grow in association with trees. So if you know which trees they grow in association with, you're a big jump ahead.\"\u003c/p>\n\u003cp>Spero says he has found morels growing near tulip trees, elm trees, ash trees, black locust, spicebush and more. But would-be foragers shouldn't dawdle: He says once the flowers on these trees have opened, morel season is essentially over.\u003c/p>\n\u003cfigure id=\"attachment_128676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg\" alt=\"Nick Spero keeps this stash of dried morels, which he picked last season.\" width=\"1000\" height=\"1187\" class=\"size-full wp-image-128676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-800x950.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-768x912.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-960x1140.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-375x445.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-520x617.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick Spero keeps this stash of dried morels, which he picked last season. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero says most field guides warn about the false morel — a somewhat similar-looking mushroom that can often be misidentified as a morel. However, all morels are hollow and symmetrical when you cut them in half. False morels, on the other hand, are asymmetrical and not hollow when sliced open.\u003c/p>\n\u003cp>Throughout our walk, Spero references mycologist David Arora's popular mushroom field guide, \u003ca href=\"http://www.davidarora.com/publications.html\">Mushrooms Demystified\u003c/a>; later, he shows me his very well-loved copy. Arora mentions the various habitats and places morels may grow in and adds \"and anywhere else they want to.\" They really can be a tricky mushroom to locate. Spero's eyes dart back and forth while he surveys the ground in front of and beside him when he goes out hunting.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=usztq2uS4l0\">Watch the video above\u003c/a> to learn some of Spero's tips for finding morels. He prefers frying them up in a pan with olive oil, but a few tablespoons of butter with some water, salt and pepper will do the trick as well. They really are delicious — if you can find some for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128673/video-hunting-for-morels-the-most-delectable-mushroom-of-the-forest","authors":["byline_bayareabites_128673"],"categories":["bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_358"],"tags":["bayareabites_3022","bayareabites_538"],"featImg":"bayareabites_128674","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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