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He teaches Media Studies at the University of San Francisco and is exploring the connection between film and food. \u003ca href=\"http://emptypictures.net/\">Visit Mark Taylor's website\u003c/a> at emptypictures.net.","avatar":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["Administrator","contributor"]},{"site":"bayareabites","roles":["author"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Mark Taylor | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marktaylor-2"},"lilavolkas":{"type":"authors","id":"5404","meta":{"index":"authors_1591205172","id":"5404","found":true},"name":"Lila Volkas","firstName":"Lila","lastName":"Volkas","slug":"lilavolkas","email":"lilavolkas@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lila Volkas | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lilavolkas"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"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_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_130226":{"type":"posts","id":"bayareabites_130226","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130226","score":null,"sort":[1535661462000]},"guestAuthors":[],"slug":"wellness-as-resistance-with-steadfast-herbs","title":"Wellness as Resistance with Steadfast Herbs","publishDate":1535661462,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For farmers market shoppers, it’s common to know the farmer who grew your tomato, but you’re less likely to know the person who grew the chamomile and mint in your tea, or the ingredients in an herbal tincture.\u003c/p>\n\u003cp>That’s something farmer-herbalists Finn Oakes and Lauren Anderson want to change. Having met through their work at San Francisco’s Free Farm and other urban agriculture projects, they discovered a shared passion for organic gardening, herbalism, and social justice, leading them to found Pescadero-based farm and herbal medicine maker \u003ca href=\"http://www.steadfastherbs.com/about/\">Steadfast Herbs\u003c/a>.\u003c/p>\n\u003cp>You can now find Steadfast Herbs’ plant starts and handcrafted remedies at \u003ca href=\"https://cuesa.org/markets/mission-community-market-thursday\">Mission Community Market\u003c/a> on Thursday evenings. We spoke with Finn about how self-care is a form of activism, as well as six herbs everyone should try.\u003c/p>\n\u003cfigure id=\"attachment_130229\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast-herbs.jpg\" alt=\"Steadfast Herbs at the farmers market.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs at the farmers market. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>CUESA:\u003c/b> How did Steadfast Herbs come to be?\u003c/p>\n\u003cp>\u003cb>Finn:\u003c/b> Lauren and I started Steadfast Herbs about six years ago as an \u003ca href=\"http://www.steadfastherbs.com/seasonal-medicine-share/\">herbal CSA\u003c/a>—a seasonal box of remedies based on the equinoxes and solstices. At that point I was in East Bay, and we were both growing herbs in our backyards. We also had all these connections to community gardens, so we were harvesting from those sites as well. Our hope at the time was to harvest everything ourselves locally, so that we would know the sources of the plants and the medicines that we’re making. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Three years ago, we started growing herbs at \u003ca href=\"http://rootdownfarm.org/\">Root Down Farm\u003c/a> in Pescadero. Today we grow around 50 different plants on about half of an acre. We call it our “garden,” since most of it is hand-worked by Lauren and me. We’re growing about 95 percent of what we’re using in our products, which is really exciting and pretty unusual in terms of the herbal world. We’ve been very lucky to be supported by farmer Dede Bois at Root Down Farm, and we wouldn’t be able to do this if she hadn’t offered us the land and housing, which is a big challenge here.\u003c/p>\n\u003cp>\u003cb>In terms of herbs and herbal remedies, how does what you’re doing differ from what’s commercially available?\u003c/b>\u003c/p>\n\u003cp>Most bulk herbs you find in natural food stores or apothecaries come from large-scale distributors, which are generally importing herbs. What’s interesting is those are often herbs that can be grown here, but they’re imported because of lower labor costs—for example, calendula from Morocco or nettles from Bulgaria. Many small-time medicine makers, especially who live in urban areas, don’t necessarily have access to land for growing herbs, so they are often not able to use local plants.\u003c/p>\n\u003cp>The Bay Area is luckier than a lot of places in that there are more fresh herbs available from local farms. At Steadfast Herbs, we’ve grown to the point where we were growing more herbs than what we need for our remedies, so we’re starting to grow fresh herbs for other herbalists.\u003c/p>\n\u003cfigure id=\"attachment_130230\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast_lauren_finn.jpg\" alt=\"Finn Oakes and Lauren Anderson outside their greenhouse.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Finn Oakes and Lauren Anderson outside their greenhouse. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>On your website, you say that “Health is political.” Can you talk about how social justice fits into your work?\u003c/b>\u003c/p>\n\u003cp>Lauren and I both identify as radicals and as radical queers. It can be a challenge in many ways to be anti-capitalist running a business, and that’s something that we’re always trying to figure out—how to make our work sustainable for us and have a livelihood, while also making herbal medicines accessible to everyone. I believe that bringing a passion for racial and economic justice can be centered within any project or any business.\u003c/p>\n\u003cp>At this point, we charge a general rate for our remedies, and we offer donation medicine to a few different nonprofits like Puente in Pescadero and Causa Justa::Just Cause in Oakland. There are often calls for medicine within different movements and crisis points. After the Pulse shooting in Florida, there was a call for medicine for survivors and folks in the community who were feeling the impacts of that traumatic event. There have been calls for medicine for Black Lives Matter actions. After Nia Wilson’s death, there were calls from clinics to help those who were impacted. We are trying to be responsive to those needs for medicine when they arise. \u003c/p>\n\u003cp>\u003cb>How does herbalism and self-care relate to activism?\u003c/b>\u003c/p>\n\u003cp>There’s more conversation and implementation of the idea of \u003ca href=\"https://www.healingjustice.org/\">healing justice\u003c/a> right now. It’s something that many women and queers of color have been creating a path for and doing for a long time, but I feel like there’s kind of new language around it right now. People are starting to think about how to weave healing into activism, which is exciting.\u003c/p>\n\u003cp>There’s also something very empowering about herbalism in general. Herbalism is a way that humans have been treating themselves for most of time, while pharmaceutical and industrial medicine are pretty new. Depending on what culture people have grown up in, access to herbal knowledge has become closer or farther through the process of assimilation or colonization. This is not to say that you don’t often need to support a practitioners or doctors, but rather that there’s agency in being able to say, “I’m beginning to feel sick, I can help myself with this remedy”—to take care of your own health, and your loved ones and community.\u003c/p>\n\u003cfigure id=\"attachment_130231\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast_csa.jpg\" alt=\"A Steadfast Herbs CSA.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">A Steadfast Herbs CSA. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What sort of education do you do at the farmers market?\u003c/b>\u003c/p>\n\u003cp>We’re excited to be talking about the cultivation of herbs, and selling plant starts to help people grow their own. In the Bay Area, there’s an understanding about local food and the impacts on climate, labor conditions, and health, but that hasn’t really totally trickled and the idea of local herbs yet. \u003c/p>\n\u003cp>One other thing I like to challenge is the fad around the label “wild crafting.” A lot of herbs have been overharvested in the wild. My teachers have taught me that it’s a very colonial relationship to go somewhere that you’re maybe unfamiliar with and harvest plants that might be that the plants of people who have lived there for generations, who might actually be tending to the plants, and then you go and take their medicine. It’s extractive rather than being in a relationship with plants, which is why cultivating herbs is so important.\u003c/p>\n\u003ch2>6 Powerful Herbs You Should Know\u003c/h2>\n\u003cp>\u003ci>Steadfast Herbs offers handcrafted teas, tinctures, tonics, and balms using herbs grown on their farm, as well as plant starts for people to grow their own in their backyard or windowsill garden. Here are a few potent and easy-to-grow herbs they recommend, along with their remedies you can try them in.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130232\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast_herb_starts.jpg\" alt=\"Steadfast Herbs assortment.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs assortment. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Calendula:\u003c/b> Grows easily from seed, and is one of the best herbs for skin. Its bright orange flowers promote tissue repair, ease inflammation, and stimulate the lymph system. \u003ci>Try it in Steadfast Herbs’ Healing Salve, Soothing Salve, and Digestive Repair Tea.\u003c/i>\u003c/p>\n\u003cp>\u003cb>German chamomile:\u003c/b> This easy-to-grow, often-overlooked plant is a powerful anti-anxiety herb for adults and children. In addition to its calming properties, it is also antibacterial and antifungal, and can ease indigestion. The fresh plant has a sweet taste to it. \u003ci>Try it in Steadfast Herbs’ Digestive Repair Tea, Digestive Bitters, and Sleep Support.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Lemon balm:\u003c/b> A wonderfully fragrant plant that is calming to the mind and a great mood elevator. It is anti-viral, supportive in PMS, and an ally when recovering from sexual trauma. Bees love lemon balm, and it is a prolific runner like mint, so you might want to keep it in a pot or allow it a larger area of your garden! \u003ci>Try it in Steadfast Herbs’ Brightening and Nourishing Tincture, and Uplifting Lemon Lavender Tea\u003c/i>\u003c/p>\n\u003cp>\u003cb>Mugwort:\u003c/b> Associated with dreams, the moon, and intuition in many cultures. It is also a bitter herb for digestion, antimicrobial for colds and flus, and pain relieving. The native variety of mugwort (Artemisia Douglasiana) is incredibly fragrant, drought tolerant, and easy to grow. \u003ci>Try it in Steadfast Herbs’ Pain Salve for easing joint and muscle pain.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Skullcap:\u003c/b> A mint-family herb that is soothing to the nervous system, relaxes the body from nervous tension, eases anxiety, and can be sedative in higher doses. It has small, beautiful blue flowers that blossom in the summer. It prefers moist soils and will thrive in the ground or in a pot. \u003ci>Try it in Steadfast Herbs’ Anxiety Support Tincture.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Yarrow:\u003c/b> A versatile plant used topically to stop bleeding, heal wounds, and heal bruises. Also used internally as a potent anti-microbial for infections and for healing varicosities. Energetically, this plant supports healthy emotional boundaries. This native plant is drought tolerant and grows easily in all soils. \u003ci>Try it in Steadfast Herbs’ Immune Boost Tincture.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Find Steadfast Herbs at the Mission Community Market on Thursdays, 4 to 8pm, and learn more about their herbal CSA program.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared in \u003ca href=\"https://cuesa.org/article/wellness-resistance-steadfast-herbs\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Pescadero-based herb farmers and herbalists create remedies for personal ailments and talk about self-care is a form of activism.","status":"publish","parent":0,"modified":1535661462,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1573},"headData":{"title":"Wellness as Resistance with Steadfast Herbs | KQED","description":"Pescadero-based herb farmers and herbalists create remedies for personal ailments and talk about self-care is a form of activism.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wellness as Resistance with Steadfast Herbs","datePublished":"2018-08-30T20:37:42.000Z","dateModified":"2018-08-30T20:37:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130226 https://ww2.kqed.org/bayareabites/?p=130226","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/30/wellness-as-resistance-with-steadfast-herbs/","disqusTitle":"Wellness as Resistance with Steadfast Herbs","path":"/bayareabites/130226/wellness-as-resistance-with-steadfast-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For farmers market shoppers, it’s common to know the farmer who grew your tomato, but you’re less likely to know the person who grew the chamomile and mint in your tea, or the ingredients in an herbal tincture.\u003c/p>\n\u003cp>That’s something farmer-herbalists Finn Oakes and Lauren Anderson want to change. Having met through their work at San Francisco’s Free Farm and other urban agriculture projects, they discovered a shared passion for organic gardening, herbalism, and social justice, leading them to found Pescadero-based farm and herbal medicine maker \u003ca href=\"http://www.steadfastherbs.com/about/\">Steadfast Herbs\u003c/a>.\u003c/p>\n\u003cp>You can now find Steadfast Herbs’ plant starts and handcrafted remedies at \u003ca href=\"https://cuesa.org/markets/mission-community-market-thursday\">Mission Community Market\u003c/a> on Thursday evenings. We spoke with Finn about how self-care is a form of activism, as well as six herbs everyone should try.\u003c/p>\n\u003cfigure id=\"attachment_130229\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast-herbs.jpg\" alt=\"Steadfast Herbs at the farmers market.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs at the farmers market. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>CUESA:\u003c/b> How did Steadfast Herbs come to be?\u003c/p>\n\u003cp>\u003cb>Finn:\u003c/b> Lauren and I started Steadfast Herbs about six years ago as an \u003ca href=\"http://www.steadfastherbs.com/seasonal-medicine-share/\">herbal CSA\u003c/a>—a seasonal box of remedies based on the equinoxes and solstices. At that point I was in East Bay, and we were both growing herbs in our backyards. We also had all these connections to community gardens, so we were harvesting from those sites as well. Our hope at the time was to harvest everything ourselves locally, so that we would know the sources of the plants and the medicines that we’re making. \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>Three years ago, we started growing herbs at \u003ca href=\"http://rootdownfarm.org/\">Root Down Farm\u003c/a> in Pescadero. Today we grow around 50 different plants on about half of an acre. We call it our “garden,” since most of it is hand-worked by Lauren and me. We’re growing about 95 percent of what we’re using in our products, which is really exciting and pretty unusual in terms of the herbal world. We’ve been very lucky to be supported by farmer Dede Bois at Root Down Farm, and we wouldn’t be able to do this if she hadn’t offered us the land and housing, which is a big challenge here.\u003c/p>\n\u003cp>\u003cb>In terms of herbs and herbal remedies, how does what you’re doing differ from what’s commercially available?\u003c/b>\u003c/p>\n\u003cp>Most bulk herbs you find in natural food stores or apothecaries come from large-scale distributors, which are generally importing herbs. What’s interesting is those are often herbs that can be grown here, but they’re imported because of lower labor costs—for example, calendula from Morocco or nettles from Bulgaria. Many small-time medicine makers, especially who live in urban areas, don’t necessarily have access to land for growing herbs, so they are often not able to use local plants.\u003c/p>\n\u003cp>The Bay Area is luckier than a lot of places in that there are more fresh herbs available from local farms. At Steadfast Herbs, we’ve grown to the point where we were growing more herbs than what we need for our remedies, so we’re starting to grow fresh herbs for other herbalists.\u003c/p>\n\u003cfigure id=\"attachment_130230\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast_lauren_finn.jpg\" alt=\"Finn Oakes and Lauren Anderson outside their greenhouse.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_lauren_finn-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Finn Oakes and Lauren Anderson outside their greenhouse. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>On your website, you say that “Health is political.” Can you talk about how social justice fits into your work?\u003c/b>\u003c/p>\n\u003cp>Lauren and I both identify as radicals and as radical queers. It can be a challenge in many ways to be anti-capitalist running a business, and that’s something that we’re always trying to figure out—how to make our work sustainable for us and have a livelihood, while also making herbal medicines accessible to everyone. I believe that bringing a passion for racial and economic justice can be centered within any project or any business.\u003c/p>\n\u003cp>At this point, we charge a general rate for our remedies, and we offer donation medicine to a few different nonprofits like Puente in Pescadero and Causa Justa::Just Cause in Oakland. There are often calls for medicine within different movements and crisis points. After the Pulse shooting in Florida, there was a call for medicine for survivors and folks in the community who were feeling the impacts of that traumatic event. There have been calls for medicine for Black Lives Matter actions. After Nia Wilson’s death, there were calls from clinics to help those who were impacted. We are trying to be responsive to those needs for medicine when they arise. \u003c/p>\n\u003cp>\u003cb>How does herbalism and self-care relate to activism?\u003c/b>\u003c/p>\n\u003cp>There’s more conversation and implementation of the idea of \u003ca href=\"https://www.healingjustice.org/\">healing justice\u003c/a> right now. It’s something that many women and queers of color have been creating a path for and doing for a long time, but I feel like there’s kind of new language around it right now. People are starting to think about how to weave healing into activism, which is exciting.\u003c/p>\n\u003cp>There’s also something very empowering about herbalism in general. Herbalism is a way that humans have been treating themselves for most of time, while pharmaceutical and industrial medicine are pretty new. Depending on what culture people have grown up in, access to herbal knowledge has become closer or farther through the process of assimilation or colonization. This is not to say that you don’t often need to support a practitioners or doctors, but rather that there’s agency in being able to say, “I’m beginning to feel sick, I can help myself with this remedy”—to take care of your own health, and your loved ones and community.\u003c/p>\n\u003cfigure id=\"attachment_130231\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast_csa.jpg\" alt=\"A Steadfast Herbs CSA.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_csa-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">A Steadfast Herbs CSA. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What sort of education do you do at the farmers market?\u003c/b>\u003c/p>\n\u003cp>We’re excited to be talking about the cultivation of herbs, and selling plant starts to help people grow their own. In the Bay Area, there’s an understanding about local food and the impacts on climate, labor conditions, and health, but that hasn’t really totally trickled and the idea of local herbs yet. \u003c/p>\n\u003cp>One other thing I like to challenge is the fad around the label “wild crafting.” A lot of herbs have been overharvested in the wild. My teachers have taught me that it’s a very colonial relationship to go somewhere that you’re maybe unfamiliar with and harvest plants that might be that the plants of people who have lived there for generations, who might actually be tending to the plants, and then you go and take their medicine. It’s extractive rather than being in a relationship with plants, which is why cultivating herbs is so important.\u003c/p>\n\u003ch2>6 Powerful Herbs You Should Know\u003c/h2>\n\u003cp>\u003ci>Steadfast Herbs offers handcrafted teas, tinctures, tonics, and balms using herbs grown on their farm, as well as plant starts for people to grow their own in their backyard or windowsill garden. Here are a few potent and easy-to-grow herbs they recommend, along with their remedies you can try them in.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130232\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast_herb_starts.jpg\" alt=\"Steadfast Herbs assortment.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-130232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast_herb_starts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs assortment. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Calendula:\u003c/b> Grows easily from seed, and is one of the best herbs for skin. Its bright orange flowers promote tissue repair, ease inflammation, and stimulate the lymph system. \u003ci>Try it in Steadfast Herbs’ Healing Salve, Soothing Salve, and Digestive Repair Tea.\u003c/i>\u003c/p>\n\u003cp>\u003cb>German chamomile:\u003c/b> This easy-to-grow, often-overlooked plant is a powerful anti-anxiety herb for adults and children. In addition to its calming properties, it is also antibacterial and antifungal, and can ease indigestion. The fresh plant has a sweet taste to it. \u003ci>Try it in Steadfast Herbs’ Digestive Repair Tea, Digestive Bitters, and Sleep Support.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Lemon balm:\u003c/b> A wonderfully fragrant plant that is calming to the mind and a great mood elevator. It is anti-viral, supportive in PMS, and an ally when recovering from sexual trauma. Bees love lemon balm, and it is a prolific runner like mint, so you might want to keep it in a pot or allow it a larger area of your garden! \u003ci>Try it in Steadfast Herbs’ Brightening and Nourishing Tincture, and Uplifting Lemon Lavender Tea\u003c/i>\u003c/p>\n\u003cp>\u003cb>Mugwort:\u003c/b> Associated with dreams, the moon, and intuition in many cultures. It is also a bitter herb for digestion, antimicrobial for colds and flus, and pain relieving. The native variety of mugwort (Artemisia Douglasiana) is incredibly fragrant, drought tolerant, and easy to grow. \u003ci>Try it in Steadfast Herbs’ Pain Salve for easing joint and muscle pain.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Skullcap:\u003c/b> A mint-family herb that is soothing to the nervous system, relaxes the body from nervous tension, eases anxiety, and can be sedative in higher doses. It has small, beautiful blue flowers that blossom in the summer. It prefers moist soils and will thrive in the ground or in a pot. \u003ci>Try it in Steadfast Herbs’ Anxiety Support Tincture.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Yarrow:\u003c/b> A versatile plant used topically to stop bleeding, heal wounds, and heal bruises. Also used internally as a potent anti-microbial for infections and for healing varicosities. Energetically, this plant supports healthy emotional boundaries. This native plant is drought tolerant and grows easily in all soils. \u003ci>Try it in Steadfast Herbs’ Immune Boost Tincture.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Find Steadfast Herbs at the Mission Community Market on Thursdays, 4 to 8pm, and learn more about their herbal CSA program.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared in \u003ca href=\"https://cuesa.org/article/wellness-resistance-steadfast-herbs\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130226/wellness-as-resistance-with-steadfast-herbs","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_12493","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_1245","bayareabites_2035","bayareabites_358"],"featImg":"bayareabites_130228","label":"bayareabites"},"bayareabites_124545":{"type":"posts","id":"bayareabites_124545","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124545","score":null,"sort":[1516817603000]},"guestAuthors":[],"slug":"jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet","title":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet","publishDate":1516817603,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Ancient Jewish teachings ban pork, shellfish, and meat mixed with dairy in the same meal. Some modern Jews wanting to evolve the way they eat look to a scandalous feast of the past for inspiration.","status":"publish","parent":0,"modified":1516817603,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1176},"headData":{"title":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet | KQED","description":"Ancient Jewish teachings ban pork, shellfish, and meat mixed with dairy in the same meal. Some modern Jews wanting to evolve the way they eat look to a scandalous feast of the past for inspiration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet","datePublished":"2018-01-24T18:13:23.000Z","dateModified":"2018-01-24T18:13:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124545 https://ww2.kqed.org/bayareabites/?p=124545","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/24/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet/","disqusTitle":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet","nprByline":"Ashley Goldsmith, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/24/579008070/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Lydia Daniller","nprStoryId":"579008070","nprApiLink":"http://api.npr.org/query?id=579008070&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/24/579008070/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet?ft=nprml&f=579008070","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Jan 2018 12:37:00 -0500","nprStoryDate":"Wed, 24 Jan 2018 08:00:00 -0500","nprLastModifiedDate":"Wed, 24 Jan 2018 12:37:17 -0500","path":"/bayareabites/124545/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\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>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124545/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet","authors":["byline_bayareabites_124545"],"categories":["bayareabites_109","bayareabites_50","bayareabites_12493","bayareabites_2090"],"tags":["bayareabites_3662","bayareabites_2042"],"featImg":"bayareabites_124546","label":"bayareabites"},"bayareabites_112970":{"type":"posts","id":"bayareabites_112970","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112970","score":null,"sort":[1477512182000]},"guestAuthors":[],"slug":"what-the-real-witches-of-america-eat","title":"What The Real Witches Of America Eat","publishDate":1477512182,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What do witches eat? If you're thinking of blood and feathers and cauldrons bubbling with eye of newt and toe of frog, you couldn't be more off-menu.\u003c/p>\n\u003cp>The correct, and disappointingly dull, answer is pizza, bread, fruit, nuts, granola bars, Cornish hens, Dunkin' Donuts, Starbucks coffee, leg of lamb, beer, cheese, Merlot, frozen cheesecake and other supermarket comestibles.\u003c/p>\n\u003cp>The banal diet of the neighborhood witch is one of several stereotype-busting nuggets to be found in Alex Mar's book \u003cem>Witches of America, \u003c/em>an immersive first-person study of paganism in the U.S. Her book was preceded by a \u003ca href=\"http://alex-mar.com/documentary/\">documentary\u003c/a> called \u003cem>American Mystic.\u003c/em>\u003cstrong> \u003c/strong>In the course of describing how and why Americans from different backgrounds and belief systems are drawn to the occult, Mar also reveals how food is used in the rites of contemporary witchcraft.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As part of a quest that fused spiritual self-inquiry with anthropological research, Mar, who describes herself as \"an over-educated liberal New Yorker,\" dove deep into pagan communities in San Francisco, Illinois, New England and New Orleans. Keen to find out if \"even a piece of me skews magical,\" she attended mega witch conventions, participated in exorcism exercises and dance revels, attended a Gnostic mass and a workshop on poisonous herbs, offered gumdrops to Santa Muerte (the popular Mexican folk saint of Death, who is known for her sweet tooth) and even trained briefly in witchcraft. \u003c/p>\n\u003cfigure id=\"attachment_112975\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg\" alt=\"Witches of America by Alex Mar\" width=\"400\" height=\"600\" class=\"size-full wp-image-112975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/450306613/witches-of-america\">Witches of America\u003c/a>\u003cbr>by Alex Mar\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>But she is candid enough to admit that when she started on this fascinating and unpredictable journey into the occult, she nursed similar prejudices about food and witchcraft.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm half-Cuban, half-Greek from New York, and Greek cuisine includes octopus, tripe and sea urchin. So I'm quite used to foods that many would consider squeamish,\" she told me. \"But I still had the notion that witchcraft was performed with very repulsive ingredients. Somewhere in my subconscious, probably from the Brothers Grimm, magic is performed using raw animal parts and human blood. And yes, folk magic in some parts of the world does use animal parts and animal blood, but when it comes to everyday food, what witches eat is no different from what others eat.\"\u003c/p>\n\u003cp>She discovered this early on in her research. One of the first witches Mar met was \"Morpheus,\" a skinny, redheaded pagan priestess in baggy jeans who welcomed her to her trailer in the Bay Area with \"a pan of premade enchiladas.\" Soon, Mar watched as carloads of witches drove up to an autumn equinox gathering at Stone City in the Bay Area (the hub of American paganism) armed with picnic gear — \"baggies of herbs,\" coolers, and \"brown paper bags crammed with discount groceries.\"\u003c/p>\n\u003cp>\u003cem>Witches of America\u003c/em> is full of modern-day Wiccans and witches who Skype, drive pickups and drop off their kids at school. And though Mar did meet a young necromancer who \"harvests\" heads from a New Orleans graveyard, he is clearly an outlier.\u003c/p>\n\u003cp>Many witches keep their magic lives quiet and prefer to remain in the \"broom closet,\" coming out only to friends and fellow believers. Morpheus, for instance, is the alias used throughout the book for a woman whose day job is with the federal government. But she is also a respected Bay Area priestess who sings to the moon, and who dragged crushingly heavy stones down dirt roads to build a henge to The Morrigan, the Celtic goddess of war.\u003c/p>\n\u003cp>Since paganism has deep pre-Christian roots in nature worship and the harvest cycles, the bounty of the earth is celebrated in its high rituals.\u003c/p>\n\u003cp>At the very first pagan ritual Mar attended, Morpheus, dressed in fitted black velvet, presided as priestess at her self-built henge. Mar had watched her bake a bread sculpture of a sun god, lay it out on a dish and place \"a dry ear of corn between his dough-legs\" for a phallus. The figure was carried up the hill and laid out surrounded by pomegranates and apples, symbolizing the fertility of the earth.\u003c/p>\n\u003cp>https://youtu.be/5qhIWz4Lp-E\u003c/p>\n\u003cp>Later, Mar watched Morpheus take two jars filled with cream and dark ale, the favorite foods of The Morrigan, and pour them out as offerings.\u003c/p>\n\u003cp>Today, the term \"witch\" is used to describe the nearly 1 million Americans who practice paganism. Once used as a derogatory term, the word \"pagan\" has been reclaimed and is used as a giant catchall, says Mar, \"for people who practice a nature-worshipping and polytheistic religion, which has its own rites and rituals, just as any other religion has.\"\u003c/p>\n\u003cp>\"One of the things that impressed me was how practical pagans are,\" says Mar. \"If you could get an ingredient for a spell at a discount store, that was fine. It was better to be serious about your practice than spend the whole weekend going into the woods looking for an herb that can be found in the produce section of Whole Foods.\"\u003c/p>\n\u003cp>Where food has a starring — and endearing — role to play is at Samhain (pronounced \u003cem>SAH-win\u003c/em>), the major pagan holiday, which coincides with Halloween. Pagans believe that at this time of the year (from late October into early November), the veil between the worlds of the living and dead is thinnest, and therefore the best time to commune with one's dead ancestors and loved ones. And what better way than to break bread with them?\u003c/p>\n\u003cp>\"At these Samhain gatherings, many witches will dance and drink and eat the things the person they are remembering enjoyed,\" says Mar. \"The belief is that you can channel physical pleasure to the dead person, you can invite them to come closer and taste their favorite foods for that one night. If, say, you had an aunt who was partial to cherry pie, you would leave one out for her. Some witches drink whisky for the deceased who loved a good whisky. I find this aspect of the pagan community very moving — the fact that foods you consider everyday can be made into an offering, not just the ceremonial foods like a chalice of red wine sanctified by the church.\" \u003c/p>\n\u003cp>Perhaps the one area where popular fairy-tale notions of food and witchcraft match the reality is in the casting of spells, something Mar learnt firsthand. Finding herself in the coils of boyfriend trouble, she asked Morpheus, by then a friend, for a \"binding spell\" to protect her boyfriend from the \"emotional voodoo\" of his former lover.\u003c/p>\n\u003cp>Morpheus emailed back with a Freezer Spell that involved buying a cow's tongue from the butcher, slitting it open, inserting something representative of the ex-lover, like a photograph, and writing out what Mar wanted to do to her. Then, instructed Morpheus, dress the photograph with \"any mixture of these things: mustard (for disruption), red and black pepper (to make ill words burn in her mouth), cloves or slippery elm bark (against malicious talk), and the most important one, alum, to stop her tongue.\" Finally, sew or pin up the tongue, wrap it in foil and stick it in the freezer.\u003c/p>\n\u003cp>And so Mar drew up her shopping list. But that's about as far as she went. \"I was a little bit self-conscious about it,\" she says. \"Sewing up a cow's tongue and chanting over it was too dramatic, and I hesitated.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Nope. It's not eye of newt and toe of frog. But food — and its connection to dead loved ones — does play a starring role in the major Pagan holiday Samhain, which coincides with Halloween.","status":"publish","parent":0,"modified":1477515694,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1238},"headData":{"title":"What The Real Witches Of America Eat | KQED","description":"Nope. It's not eye of newt and toe of frog. But food — and its connection to dead loved ones — does play a starring role in the major Pagan holiday Samhain, which coincides with Halloween.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What The Real Witches Of America Eat","datePublished":"2016-10-26T20:03:02.000Z","dateModified":"2016-10-26T21:01:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112970 http://ww2.kqed.org/bayareabites/?p=112970","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/26/what-the-real-witches-of-america-eat/","disqusTitle":"What The Real Witches Of America Eat","nprImageCredit":"Bernard Weil","nprByline":"Nina Martyris, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Toronto Star via Getty Images","nprStoryId":"499196147","nprApiLink":"http://api.npr.org/query?id=499196147&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/26/499196147/what-the-real-witches-of-america-eat?ft=nprml&f=499196147","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Oct 2016 12:48:00 -0400","nprStoryDate":"Wed, 26 Oct 2016 08:00:00 -0400","nprLastModifiedDate":"Wed, 26 Oct 2016 12:48:39 -0400","path":"/bayareabites/112970/what-the-real-witches-of-america-eat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do witches eat? If you're thinking of blood and feathers and cauldrons bubbling with eye of newt and toe of frog, you couldn't be more off-menu.\u003c/p>\n\u003cp>The correct, and disappointingly dull, answer is pizza, bread, fruit, nuts, granola bars, Cornish hens, Dunkin' Donuts, Starbucks coffee, leg of lamb, beer, cheese, Merlot, frozen cheesecake and other supermarket comestibles.\u003c/p>\n\u003cp>The banal diet of the neighborhood witch is one of several stereotype-busting nuggets to be found in Alex Mar's book \u003cem>Witches of America, \u003c/em>an immersive first-person study of paganism in the U.S. Her book was preceded by a \u003ca href=\"http://alex-mar.com/documentary/\">documentary\u003c/a> called \u003cem>American Mystic.\u003c/em>\u003cstrong> \u003c/strong>In the course of describing how and why Americans from different backgrounds and belief systems are drawn to the occult, Mar also reveals how food is used in the rites of contemporary witchcraft.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As part of a quest that fused spiritual self-inquiry with anthropological research, Mar, who describes herself as \"an over-educated liberal New Yorker,\" dove deep into pagan communities in San Francisco, Illinois, New England and New Orleans. Keen to find out if \"even a piece of me skews magical,\" she attended mega witch conventions, participated in exorcism exercises and dance revels, attended a Gnostic mass and a workshop on poisonous herbs, offered gumdrops to Santa Muerte (the popular Mexican folk saint of Death, who is known for her sweet tooth) and even trained briefly in witchcraft. \u003c/p>\n\u003cfigure id=\"attachment_112975\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg\" alt=\"Witches of America by Alex Mar\" width=\"400\" height=\"600\" class=\"size-full wp-image-112975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/450306613/witches-of-america\">Witches of America\u003c/a>\u003cbr>by Alex Mar\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>But she is candid enough to admit that when she started on this fascinating and unpredictable journey into the occult, she nursed similar prejudices about food and witchcraft.\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>\"I'm half-Cuban, half-Greek from New York, and Greek cuisine includes octopus, tripe and sea urchin. So I'm quite used to foods that many would consider squeamish,\" she told me. \"But I still had the notion that witchcraft was performed with very repulsive ingredients. Somewhere in my subconscious, probably from the Brothers Grimm, magic is performed using raw animal parts and human blood. And yes, folk magic in some parts of the world does use animal parts and animal blood, but when it comes to everyday food, what witches eat is no different from what others eat.\"\u003c/p>\n\u003cp>She discovered this early on in her research. One of the first witches Mar met was \"Morpheus,\" a skinny, redheaded pagan priestess in baggy jeans who welcomed her to her trailer in the Bay Area with \"a pan of premade enchiladas.\" Soon, Mar watched as carloads of witches drove up to an autumn equinox gathering at Stone City in the Bay Area (the hub of American paganism) armed with picnic gear — \"baggies of herbs,\" coolers, and \"brown paper bags crammed with discount groceries.\"\u003c/p>\n\u003cp>\u003cem>Witches of America\u003c/em> is full of modern-day Wiccans and witches who Skype, drive pickups and drop off their kids at school. And though Mar did meet a young necromancer who \"harvests\" heads from a New Orleans graveyard, he is clearly an outlier.\u003c/p>\n\u003cp>Many witches keep their magic lives quiet and prefer to remain in the \"broom closet,\" coming out only to friends and fellow believers. Morpheus, for instance, is the alias used throughout the book for a woman whose day job is with the federal government. But she is also a respected Bay Area priestess who sings to the moon, and who dragged crushingly heavy stones down dirt roads to build a henge to The Morrigan, the Celtic goddess of war.\u003c/p>\n\u003cp>Since paganism has deep pre-Christian roots in nature worship and the harvest cycles, the bounty of the earth is celebrated in its high rituals.\u003c/p>\n\u003cp>At the very first pagan ritual Mar attended, Morpheus, dressed in fitted black velvet, presided as priestess at her self-built henge. Mar had watched her bake a bread sculpture of a sun god, lay it out on a dish and place \"a dry ear of corn between his dough-legs\" for a phallus. The figure was carried up the hill and laid out surrounded by pomegranates and apples, symbolizing the fertility of the earth.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5qhIWz4Lp-E'\n title='//www.youtube.com/embed/5qhIWz4Lp-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Later, Mar watched Morpheus take two jars filled with cream and dark ale, the favorite foods of The Morrigan, and pour them out as offerings.\u003c/p>\n\u003cp>Today, the term \"witch\" is used to describe the nearly 1 million Americans who practice paganism. Once used as a derogatory term, the word \"pagan\" has been reclaimed and is used as a giant catchall, says Mar, \"for people who practice a nature-worshipping and polytheistic religion, which has its own rites and rituals, just as any other religion has.\"\u003c/p>\n\u003cp>\"One of the things that impressed me was how practical pagans are,\" says Mar. \"If you could get an ingredient for a spell at a discount store, that was fine. It was better to be serious about your practice than spend the whole weekend going into the woods looking for an herb that can be found in the produce section of Whole Foods.\"\u003c/p>\n\u003cp>Where food has a starring — and endearing — role to play is at Samhain (pronounced \u003cem>SAH-win\u003c/em>), the major pagan holiday, which coincides with Halloween. Pagans believe that at this time of the year (from late October into early November), the veil between the worlds of the living and dead is thinnest, and therefore the best time to commune with one's dead ancestors and loved ones. And what better way than to break bread with them?\u003c/p>\n\u003cp>\"At these Samhain gatherings, many witches will dance and drink and eat the things the person they are remembering enjoyed,\" says Mar. \"The belief is that you can channel physical pleasure to the dead person, you can invite them to come closer and taste their favorite foods for that one night. If, say, you had an aunt who was partial to cherry pie, you would leave one out for her. Some witches drink whisky for the deceased who loved a good whisky. I find this aspect of the pagan community very moving — the fact that foods you consider everyday can be made into an offering, not just the ceremonial foods like a chalice of red wine sanctified by the church.\" \u003c/p>\n\u003cp>Perhaps the one area where popular fairy-tale notions of food and witchcraft match the reality is in the casting of spells, something Mar learnt firsthand. Finding herself in the coils of boyfriend trouble, she asked Morpheus, by then a friend, for a \"binding spell\" to protect her boyfriend from the \"emotional voodoo\" of his former lover.\u003c/p>\n\u003cp>Morpheus emailed back with a Freezer Spell that involved buying a cow's tongue from the butcher, slitting it open, inserting something representative of the ex-lover, like a photograph, and writing out what Mar wanted to do to her. Then, instructed Morpheus, dress the photograph with \"any mixture of these things: mustard (for disruption), red and black pepper (to make ill words burn in her mouth), cloves or slippery elm bark (against malicious talk), and the most important one, alum, to stop her tongue.\" Finally, sew or pin up the tongue, wrap it in foil and stick it in the freezer.\u003c/p>\n\u003cp>And so Mar drew up her shopping list. But that's about as far as she went. \"I was a little bit self-conscious about it,\" she says. \"Sewing up a cow's tongue and chanting over it was too dramatic, and I hesitated.\" \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>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112970/what-the-real-witches-of-america-eat","authors":["byline_bayareabites_112970"],"categories":["bayareabites_12493","bayareabites_11028","bayareabites_1763"],"featImg":"bayareabites_112971","label":"bayareabites"},"bayareabites_108531":{"type":"posts","id":"bayareabites_108531","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108531","score":null,"sort":[1461426789000]},"guestAuthors":[],"slug":"wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year","title":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year","publishDate":1461426789,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.","status":"publish","parent":0,"modified":1554246560,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":767},"headData":{"title":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED","description":"The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year","datePublished":"2016-04-23T15:53:09.000Z","dateModified":"2019-04-02T23:09:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108531 http://ww2.kqed.org/bayareabites/?p=108531","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/23/wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year/","disqusTitle":"Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year","path":"/bayareabites/108531/wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108531/wat-mongkolratanaram-berkeleys-thai-temple-celebrates-the-new-year","authors":["5575"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_50","bayareabites_12493","bayareabites_1763","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_14751","bayareabites_1368","bayareabites_92","bayareabites_15431","bayareabites_1190","bayareabites_15427"],"featImg":"bayareabites_108911","label":"bayareabites"},"bayareabites_108439":{"type":"posts","id":"bayareabites_108439","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108439","score":null,"sort":[1460396016000]},"guestAuthors":[],"slug":"hunting-and-fishing-at-the-sf-green-film-festival","title":"Hunting and Fishing at the SF Green Film Festival","publishDate":1460396016,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\n\u003cp>https://youtu.be/4t4NYMjxLi8\u003c/p>\n\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\n\u003cp>https://youtu.be/daf41l55_18\u003c/p>\n\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. The festival runs April 14 - 20. ","status":"publish","parent":0,"modified":1460485677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":913},"headData":{"title":"Hunting and Fishing at the SF Green Film Festival | KQED","description":"Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. The festival runs April 14 - 20. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hunting and Fishing at the SF Green Film Festival","datePublished":"2016-04-11T17:33:36.000Z","dateModified":"2016-04-12T18:27:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108439 http://ww2.kqed.org/bayareabites/?p=108439","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/11/hunting-and-fishing-at-the-sf-green-film-festival/","disqusTitle":"Hunting and Fishing at the SF Green Film Festival","path":"/bayareabites/108439/hunting-and-fishing-at-the-sf-green-film-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4t4NYMjxLi8'\n title='//www.youtube.com/embed/4t4NYMjxLi8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \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>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/daf41l55_18'\n title='//www.youtube.com/embed/daf41l55_18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108439/hunting-and-fishing-at-the-sf-green-film-festival","authors":["8"],"categories":["bayareabites_109","bayareabites_12493","bayareabites_11028","bayareabites_2407","bayareabites_1875","bayareabites_2035","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_15395","bayareabites_10659","bayareabites_9601","bayareabites_15394","bayareabites_15393"],"featImg":"bayareabites_108441","label":"bayareabites"},"bayareabites_106026":{"type":"posts","id":"bayareabites_106026","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106026","score":null,"sort":[1453226037000]},"guestAuthors":[],"slug":"thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste","title":"Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste","publishDate":1453226037,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Environmental Protection Agency is launching an initiative to engage religious leaders of all faiths to reduce food waste. Many groups have already embraced the challenge as a moral imperative.","status":"publish","parent":0,"modified":1453226037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1163},"headData":{"title":"Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste | KQED","description":"The Environmental Protection Agency is launching an initiative to engage religious leaders of all faiths to reduce food waste. Many groups have already embraced the challenge as a moral imperative.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste","datePublished":"2016-01-19T17:53:57.000Z","dateModified":"2016-01-19T17:53:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106026 http://ww2.kqed.org/bayareabites/?p=106026","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/19/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste/","disqusTitle":"Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste","nprByline":"Maria Godoy, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Sarah L. Voisin/The Washington Post via Getty Images","nprStoryId":"463109192","nprApiLink":"http://api.npr.org/query?id=463109192&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/18/463109192/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste?ft=nprml&f=463109192","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Jan 2016 13:59:00 -0500","nprStoryDate":"Mon, 18 Jan 2016 12:42:00 -0500","nprLastModifiedDate":"Mon, 18 Jan 2016 13:59:22 -0500","path":"/bayareabites/106026/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\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>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106026/thou-shalt-not-toss-food-enlisting-religious-groups-to-fight-waste","authors":["byline_bayareabites_106026"],"categories":["bayareabites_12493","bayareabites_3032","bayareabites_4084","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_15213","bayareabites_11952","bayareabites_15214","bayareabites_3707","bayareabites_15212"],"featImg":"bayareabites_106027","label":"bayareabites"},"bayareabites_103395":{"type":"posts","id":"bayareabites_103395","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103395","score":null,"sort":[1447858820000]},"guestAuthors":[],"slug":"diy-make-your-own-jar-of-ghee-or-liquid-gold","title":"DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\"","publishDate":1447858820,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Ghee, or Indian clarified unsalted butter, is delicious and easy to make at home. Regular butter is transformed through a sacred cooking process that evaporates the water and separates the milk solids. Known as “liquid gold” in India, this pure fat has been used for centuries for medicinal and ceremonial purposes. And it's prized in the kitchen for its high smoking point, nutty flavor and digestibility.\u003c/p>\n\u003cfigure id=\"attachment_103398\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-6-400x426.jpg\" alt=\"A jar of liquid gold.\" width=\"400\" height=\"426\" class=\"size-thumbnail wp-image-103398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-800x851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1440x1532.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-960x1022.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A finished jar ghee, or \"liquid gold.\" \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I recently spent the afternoon in the kitchen of \u003ca href=\"http://www.thespicewhisperer.com\" target=\"_blank\">Vinita Jacinto\u003c/a>, a chef and former instructor at the \u003ca href=\"http://www.chefs.edu/san-francisco/about-california-culinary-academy\" target=\"_blank\">California Culinary Academy\u003c/a>, to learn more about ghee. I first heard raves about ghee from my fellow yoga teacher friends. But when I saw the steep price tag of a jar at Whole Foods, my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/13/an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds/\" target=\"_blank\">DIY instincts\u003c/a> kicked in and I vowed to learn how to make it.\u003c/p>\n\u003cp>\u003cstrong>Ancestral roots\u003c/strong>\u003c/p>\n\u003cp>When I arrived at Jacinto’s home in El Cerrito, she welcomed me with a big hug and handed me a mug of her homemade chai tea. As we sipped our drinks, Jacinto recounted her childhood memories in Calcutta, India. \u003c/p>\n\u003cp>“Growing up, we saw the whole dairy cycle. Twice a day, the milkman came to our house and brought fresh milk. If I hugged the jar, it was still warm because he milked it 20 minutes before coming to my door. Right after the milk arrived, it was boiled; the cream that rose to the top was collected. That cream is churned to make fresh butter and that butter is then made into ghee. Every day we had fresh butter on the table and every week fresh ghee.”\u003c/p>\n\u003cfigure id=\"attachment_103399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/vinita-pic-400x400.jpg\" alt=\"Each time Jacinto dances through the sacred tradition of making ghee, she is reminded of her home far away and feels golden threads connecting to her family and roots.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-103399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic.jpg 720w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">When Jacinto dances through the sacred tradition of making ghee, she's reminded of her native country and feels golden threads connecting to her family and roots. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jacinto explained that in India, cows are sacred beings, thus dairy foods are also treated with the utmost respect. In her household, there were designated pots that were used to only boil milk and make ghee. The usual multitasking in the kitchen was paused during the ghee making process. And to further honor the sacredness of the fat, the elder women of the family would traditionally chant \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mantra\" target=\"_blank\">mantras\u003c/a>\u003c/em> while cooking to infuse the liquid gold with blessings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ghee is not only used in the kitchen. Jacinto added that it served as fuel \"during festivals [in India] when you want to light the lamps.\" The golden fat has a very long shelf life, and she described the 30-year-old jar of ghee in her childhood home reserved solely for medicinal purposes. There's also the tradition of mothers handing down a jar to their daughters after marriage so that they'll be prepared to be a caretaker of their families.\u003c/p>\n\u003cp>\u003cstrong>The ritual in the kitchen\u003c/strong>\u003c/p>\n\u003cp>I followed Jacinto into the kitchen and she handed me a finished jar of ghee. I opened the lid and breathed in the scent of sweet caramel; no wonder it’s called liquid gold. We unwrapped two sticks of unsalted organic butter and placed them in a saucepan. \u003c/p>\n\u003cp>\"Traditionally, you begin the cooking process on low heat because you don’t want the butter to catch on the bottom on the pan,\" said Jacinto. \u003c/p>\n\u003cfigure id=\"attachment_103404\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg\" alt=\"Jacinto honors the ghee by allowing the process to be a meditative ritual. There are no other dishes cooking or activities going on at the same time, her full attention is on the butter.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto honors the ghee by allowing the process to be a meditative ritual. No other dishes are cooking and other activities are paused; her full attention is on the butter. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we flowed into a meditative state while cooking, I heard a popping noise coming from the saucepan that sounded like popcorn. Jacinto told me that this is the sound of the water content of the butter evaporating away. She pointed out how the white foam looked like clumpy clouds and told me to keep watching the buttery sky.\u003c/p>\n\u003cp>After the sticks of butter were fully melted, Jacinto raised the heat to medium to speed up the evaporation process. She tilted the saucepan to get a glimpse of the bottom of the pan to make sure the butter wasn’t burning.\u003c/p>\n\u003cfigure id=\"attachment_103409\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-4-1440x1080.jpg\" alt=\"Jacinto tilts the pot to show me the caramelized milk solids that look like black speckles stuck to the bottom.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto tilted the pot to show me the caramelized milk solids that had collected at the bottom. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The butter cooked for 10-15 minutes, and I noticed the sound coming from the pot had changed to a gurgle. The buttery sky had also changed to a single, uniform cloud of foam -- signs that the ghee was done. Jacinto told me that each family has their own color preference for ghee. The darker it is, the nuttier the flavor. We aimed for a medium golden brown.\u003c/p>\n\u003cfigure id=\"attachment_103410\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic5-400x533.jpg\" alt=\"Jacinto plans to use the pot with ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-103410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto planned to use this pot and its ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We let the liquid gold cool for 5 minutes and poured it into a clean glass jar for its final cooling and storage. You can also pour the liquid through a fine metal strainer to filter out the milk solids if you want your ghee to be “pure.” Many cooks also use a cheesecloth to strain ghee, but Jacinto told me that she avoids it because too much ghee will be absorbed into the material. \"This food is sacred, so it is important to me not to waste any of it,\" she said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I asked Jacinto about ghee's current popularity, evidenced by the ubiquitous presence of expensive jars sold in many health food stores. She told me that fat is making a general comeback after years of being deemed \"bad.\" And over the last decade, yoga's popularity ushered in more curiosity about Ayurveda, where \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\" target=\"_blank\">ghee holds a vital role\u003c/a>. Jacinto hopes this increasing enthusiasm for yoga culture encourages people to make ghee at home so they can also enjoy the culinary and spiritual benefits of this magical fat.\u003c/p>\n\n","blocks":[],"excerpt":"Ghee, or Indian clarified butter, has been used for centuries for medicinal and ceremonial purposes -- and it's prized in the kitchen for its high smoking point, nutty flavor and easy digestibility.","status":"publish","parent":0,"modified":1448603980,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":986},"headData":{"title":"DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\" | KQED","description":"Ghee, or Indian clarified butter, has been used for centuries for medicinal and ceremonial purposes -- and it's prized in the kitchen for its high smoking point, nutty flavor and easy digestibility.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\"","datePublished":"2015-11-18T15:00:20.000Z","dateModified":"2015-11-27T05:59:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103395 http://ww2.kqed.org/bayareabites/?p=103395","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/18/diy-make-your-own-jar-of-ghee-or-liquid-gold/","disqusTitle":"DIY: Make Your Own Jar of Ghee, aka \"Liquid Gold\"","path":"/bayareabites/103395/diy-make-your-own-jar-of-ghee-or-liquid-gold","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ghee, or Indian clarified unsalted butter, is delicious and easy to make at home. Regular butter is transformed through a sacred cooking process that evaporates the water and separates the milk solids. Known as “liquid gold” in India, this pure fat has been used for centuries for medicinal and ceremonial purposes. And it's prized in the kitchen for its high smoking point, nutty flavor and digestibility.\u003c/p>\n\u003cfigure id=\"attachment_103398\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-6-400x426.jpg\" alt=\"A jar of liquid gold.\" width=\"400\" height=\"426\" class=\"size-thumbnail wp-image-103398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-800x851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1440x1532.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-6-960x1022.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A finished jar ghee, or \"liquid gold.\" \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I recently spent the afternoon in the kitchen of \u003ca href=\"http://www.thespicewhisperer.com\" target=\"_blank\">Vinita Jacinto\u003c/a>, a chef and former instructor at the \u003ca href=\"http://www.chefs.edu/san-francisco/about-california-culinary-academy\" target=\"_blank\">California Culinary Academy\u003c/a>, to learn more about ghee. I first heard raves about ghee from my fellow yoga teacher friends. But when I saw the steep price tag of a jar at Whole Foods, my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/13/an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds/\" target=\"_blank\">DIY instincts\u003c/a> kicked in and I vowed to learn how to make it.\u003c/p>\n\u003cp>\u003cstrong>Ancestral roots\u003c/strong>\u003c/p>\n\u003cp>When I arrived at Jacinto’s home in El Cerrito, she welcomed me with a big hug and handed me a mug of her homemade chai tea. As we sipped our drinks, Jacinto recounted her childhood memories in Calcutta, India. \u003c/p>\n\u003cp>“Growing up, we saw the whole dairy cycle. Twice a day, the milkman came to our house and brought fresh milk. If I hugged the jar, it was still warm because he milked it 20 minutes before coming to my door. Right after the milk arrived, it was boiled; the cream that rose to the top was collected. That cream is churned to make fresh butter and that butter is then made into ghee. Every day we had fresh butter on the table and every week fresh ghee.”\u003c/p>\n\u003cfigure id=\"attachment_103399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/vinita-pic-400x400.jpg\" alt=\"Each time Jacinto dances through the sacred tradition of making ghee, she is reminded of her home far away and feels golden threads connecting to her family and roots.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-103399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/vinita-pic.jpg 720w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">When Jacinto dances through the sacred tradition of making ghee, she's reminded of her native country and feels golden threads connecting to her family and roots. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jacinto explained that in India, cows are sacred beings, thus dairy foods are also treated with the utmost respect. In her household, there were designated pots that were used to only boil milk and make ghee. The usual multitasking in the kitchen was paused during the ghee making process. And to further honor the sacredness of the fat, the elder women of the family would traditionally chant \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mantra\" target=\"_blank\">mantras\u003c/a>\u003c/em> while cooking to infuse the liquid gold with blessings.\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>Ghee is not only used in the kitchen. Jacinto added that it served as fuel \"during festivals [in India] when you want to light the lamps.\" The golden fat has a very long shelf life, and she described the 30-year-old jar of ghee in her childhood home reserved solely for medicinal purposes. There's also the tradition of mothers handing down a jar to their daughters after marriage so that they'll be prepared to be a caretaker of their families.\u003c/p>\n\u003cp>\u003cstrong>The ritual in the kitchen\u003c/strong>\u003c/p>\n\u003cp>I followed Jacinto into the kitchen and she handed me a finished jar of ghee. I opened the lid and breathed in the scent of sweet caramel; no wonder it’s called liquid gold. We unwrapped two sticks of unsalted organic butter and placed them in a saucepan. \u003c/p>\n\u003cp>\"Traditionally, you begin the cooking process on low heat because you don’t want the butter to catch on the bottom on the pan,\" said Jacinto. \u003c/p>\n\u003cfigure id=\"attachment_103404\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg\" alt=\"Jacinto honors the ghee by allowing the process to be a meditative ritual. There are no other dishes cooking or activities going on at the same time, her full attention is on the butter.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/step1ghee-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto honors the ghee by allowing the process to be a meditative ritual. No other dishes are cooking and other activities are paused; her full attention is on the butter. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we flowed into a meditative state while cooking, I heard a popping noise coming from the saucepan that sounded like popcorn. Jacinto told me that this is the sound of the water content of the butter evaporating away. She pointed out how the white foam looked like clumpy clouds and told me to keep watching the buttery sky.\u003c/p>\n\u003cp>After the sticks of butter were fully melted, Jacinto raised the heat to medium to speed up the evaporation process. She tilted the saucepan to get a glimpse of the bottom of the pan to make sure the butter wasn’t burning.\u003c/p>\n\u003cfigure id=\"attachment_103409\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic-4-1440x1080.jpg\" alt=\"Jacinto tilts the pot to show me the caramelized milk solids that look like black speckles stuck to the bottom.\" width=\"640\" height=\"480\" class=\"size-large wp-image-103409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic-4-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto tilted the pot to show me the caramelized milk solids that had collected at the bottom. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The butter cooked for 10-15 minutes, and I noticed the sound coming from the pot had changed to a gurgle. The buttery sky had also changed to a single, uniform cloud of foam -- signs that the ghee was done. Jacinto told me that each family has their own color preference for ghee. The darker it is, the nuttier the flavor. We aimed for a medium golden brown.\u003c/p>\n\u003cfigure id=\"attachment_103410\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pic5-400x533.jpg\" alt=\"Jacinto plans to use the pot with ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-103410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pic5-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Jacinto planned to use this pot and its ghee residue to make lentils for dinner. Its nutty flavor enhances stir-fried vegetables, scrambled eggs or even a simple piece of toast. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We let the liquid gold cool for 5 minutes and poured it into a clean glass jar for its final cooling and storage. You can also pour the liquid through a fine metal strainer to filter out the milk solids if you want your ghee to be “pure.” Many cooks also use a cheesecloth to strain ghee, but Jacinto told me that she avoids it because too much ghee will be absorbed into the material. \"This food is sacred, so it is important to me not to waste any of it,\" she said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I asked Jacinto about ghee's current popularity, evidenced by the ubiquitous presence of expensive jars sold in many health food stores. She told me that fat is making a general comeback after years of being deemed \"bad.\" And over the last decade, yoga's popularity ushered in more curiosity about Ayurveda, where \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\" target=\"_blank\">ghee holds a vital role\u003c/a>. Jacinto hopes this increasing enthusiasm for yoga culture encourages people to make ghee at home so they can also enjoy the culinary and spiritual benefits of this magical fat.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103395/diy-make-your-own-jar-of-ghee-or-liquid-gold","authors":["5404"],"categories":["bayareabites_12493","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_1288","bayareabites_15082","bayareabites_15081","bayareabites_8435","bayareabites_15083"],"featImg":"bayareabites_103408","label":"bayareabites"},"bayareabites_101867":{"type":"posts","id":"bayareabites_101867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101867","score":null,"sort":[1444400973000]},"guestAuthors":[],"slug":"fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief","title":"Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief","publishDate":1444400973,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/3K0XDIaj0SM\u003c/p>\n\n","blocks":[],"excerpt":"Buddhist Global Relief's annual walk features a walking tour of iconic San Francisco’s Buddhist temples while raising money for local and international charities.","status":"publish","parent":0,"modified":1446155838,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":839},"headData":{"title":"Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief | KQED","description":"Buddhist Global Relief's annual walk features a walking tour of iconic San Francisco’s Buddhist temples while raising money for local and international charities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief","datePublished":"2015-10-09T14:29:33.000Z","dateModified":"2015-10-29T21:57:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101867 http://ww2.kqed.org/bayareabites/?p=101867","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/09/fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief/","disqusTitle":"Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief","path":"/bayareabites/101867/fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\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>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3K0XDIaj0SM'\n title='//www.youtube.com/embed/3K0XDIaj0SM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101867/fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief","authors":["5566"],"categories":["bayareabites_1962","bayareabites_50","bayareabites_12493","bayareabites_3032","bayareabites_10028","bayareabites_2035","bayareabites_90","bayareabites_60"],"tags":["bayareabites_14929","bayareabites_14661","bayareabites_14928","bayareabites_248","bayareabites_14933"],"featImg":"bayareabites_101866","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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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