A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating
Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So
From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area
Bring Home the Bacon or Put It in a Meat Locker?
Roasted Beet Salad with Fried Summer Squash and Figs
Mariquita Farms Mystery Box Magnificence
The Rising Cost of Food, Part 2 of 2
CSAs and Farmers' Markets
Mariquita Farm Mystery Box
Sponsored
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My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"lindseyhoshaw":{"type":"authors","id":"5432","meta":{"index":"authors_1591205172","id":"5432","found":true},"name":"Lindsey Hoshaw","firstName":"Lindsey","lastName":"Hoshaw","slug":"lindseyhoshaw","email":"lhoshaw@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Lindsey Hoshaw is a former interactive producer for KQED Science. Before joining KQED, Lindsey was a science correspondent for The New York Times, The Boston Globe, Forbes and Scientific American. On Twitter @lindseyhoshaw","avatar":"https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=blank&r=g","twitter":"lindseyhoshaw","facebook":"lindsey.hoshaw.9","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["subscriber"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["contributor"]},{"site":"stateofhealth","roles":["author"]},{"site":"science","roles":["edit_theme_options","subscriber"]},{"site":"quest","roles":["edit_post_subscriptions","edit_usergroups","unfiltered_html","unfiltered_upload","leadcoordinator","editor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lindsey Hoshaw | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lindseyhoshaw"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?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":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"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_124323":{"type":"posts","id":"bayareabites_124323","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124323","score":null,"sort":[1515506459000]},"guestAuthors":[],"slug":"a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","title":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","publishDate":1515506459,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n","blocks":[],"excerpt":"CSAs and meal kits can be a good way to get healthy food delivered to your door. Try these local options.","status":"publish","parent":0,"modified":1578161735,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1493},"headData":{"title":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating | KQED","description":"CSAs and meal kits can be a good way to get healthy food delivered to your door. Try these local options.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","datePublished":"2018-01-09T14:00:59.000Z","dateModified":"2020-01-04T18:15:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124323 https://ww2.kqed.org/bayareabites/?p=124323","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/09/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating/","disqusTitle":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","path":"/bayareabites/124323/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\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>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\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>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124323/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","authors":["1459"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_1927","bayareabites_1873"],"tags":["bayareabites_368","bayareabites_14381","bayareabites_11030"],"featImg":"bayareabites_116928","label":"bayareabites"},"bayareabites_119279":{"type":"posts","id":"bayareabites_119279","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119279","score":null,"sort":[1500998142000]},"guestAuthors":[],"slug":"could-vegan-farming-be-the-newest-trend-these-salinas-farmers-hope-so","title":"Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So","publishDate":1500998142,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It’s a crowded CSA market in the Bay Area, with mainstays like \u003ca href=\"http://fullbellyfarm.com\">Full Belly Farm\u003c/a> and \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> feeding hundreds of members weekly with their boxes of local, seasonal and organic produce.\u003c/p>\n\u003cp>But there’s a new contender looking for members, offering something unique, something more than just its cheeky name: \u003ca href=\"http://www.lazymillennialfarms.com\">Lazy Millennial Farms\u003c/a>. The founders of the Salinas-based farm believe it is the only farm in the Bay Area that’s growing crops veganically. That means no animal fertilizers, fish emulsions, blood or bone meal (dried animal bones and blood that is processed from the remains at slaughterhouses) that are relied upon so heavily in organic farming.\u003c/p>\n\u003cp>Matthew and Brittany Loisel started their farm because they felt that the little steps many eco-conscious people take, like recycling, just wasn’t going to have enough impact.\u003c/p>\n\u003cp>While Matthew had grown up gardening, starting their own farm seemed like the next logical step, especially since the couple – who met in college – were both dissatisfied with their corporate jobs.\u003c/p>\n\u003cp>As for the farm’s tongue-in-cheek name, the inspiration struck when Matthew was listening to a Ted Talk about branding and millennials.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Speaking for them both, he said “we had these corporate jobs that we hated, and what’s more millennial than tossing that out and starting a veganic farm of all things? Here we are knocked for being lazy, so I thought ‘You watch me start this farm.’”\u003c/p>\n\u003cfigure id=\"attachment_119315\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF2.jpg\" alt=\"Matthew Loisel hoists some harvested produce at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Loisel hoists some harvested produce at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, they had been tearing through a number of documentaries critical of the food system like “\u003ca href=\"http://www.imdb.com/title/tt2381335/?ref_=nv_sr_1\">Fed Up\u003c/a>” (about the sugar industry) and “\u003ca href=\"http://www.imdb.com/title/tt3302820/?ref_=nv_sr_1\">Cowspiracy: The Sustainability Secret\u003c/a>” about the environmental impact of raising cattle for beef.\u003c/p>\n\u003cp>Already vegetarians, they began to wonder what more they could do.\u003c/p>\n\u003cp>“I was the kind of vegetarian that hated vegans,” said Matthew. “I said many times ‘I will never be vegan’ among other pejorative statements about vegans. But halfway through “Cowspiracy,” I was sure I was going to have to go vegan for environmental reasons.”\u003c/p>\n\u003cp>But once they started learning about agriculture, they were struck by the paradox that to successfully grow vegetables, so many animal byproducts are used.\u003c/p>\n\u003cp>Using the fertilizer from the horses in nearby Watsonville at first was a foregone conclusion, but as they went vegan, they began to wonder if it there were other alternatives.\u003c/p>\n\u003cp>“I had to figure out would veganic agriculture even work?” said Matthew. “I didn’t know it was a thing.”\u003c/p>\n\u003cfigure id=\"attachment_119316\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF3.jpg\" alt=\"Crops growing at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Crops growing at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple started their farm through a program called the \u003ca href=\"http://www.albafarmers.org\">Agricultural Land-Based Training Association, or ALBA\u003c/a>. It’s a farming incubator, that trains people with little to no farming experience in a 10-month program the basics of how to farm.\u003c/p>\n\u003cp>After that, some of the students are selected to farm on its property, where they are subsidized.\u003c/p>\n\u003cp>The goal is that after several years, participants will be able to go out and start their own farms. The Loisels began on half an acre there, and now are farming two and a half acres.\u003c/p>\n\u003cp>Once they began to consider not using animal byproducts, “I was in a panic as I hadn’t heard of veganics, and my initial concern was that soil microbes would suffer without organic matter to feed them,” said Matthew.\u003c/p>\n\u003cp>So he did what he’s done often in his life, he said; he asked someone more knowledgeable than himself on the subject.\u003c/p>\n\u003cp>Matthew reached out to an expert who had spoken to their class.\u003c/p>\n\u003cp>“His answer was that soil microbes are much more resilient than you give them credit for,” he said.\u003c/p>\n\u003cp>While the veganic movement is so small most haven’t heard of it, it is growing, said \u003ca href=\"http://bellarmine.lmu.edu/environmentalstudies/faculty/?expert=mona.seymour\">Mona Seymour,\u003c/a> Associate Professor of Urban Studies and Director of Environmental Studies at Loyola Marymount University in Los Angeles.\u003c/p>\n\u003cp>Seymour said she believes there are about 50 farms in the United States doing so, but because there’s no official body, it’s very hard to track.\u003c/p>\n\u003cp>Seymour said there are probably even more, but that not every grower identifies with the term because they don’t think it’s commercially marketable, or they don’t want to be affiliated with something that their customers may see as alienating and extreme.\u003c/p>\n\u003cp>According to Seymour’s research, veganic gardening is much more popular than veganic farming, with “a lot of regional and national Facebook groups in existence around the world,” she said. “Some have hundreds of members, some in the thousands, so I think people doing this at community gardens or in their backyards or on their balconies is much stronger than the commercial aspect of it.”\u003c/p>\n\u003cfigure id=\"attachment_119318\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF5.jpg\" alt=\"Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the United Kingdom, there is the \u003ca href=\"http://veganorganic.net\">Vegan Organic Network\u003c/a>, which has created the standards that the Loisels follow, otherwise known as “stockfree.” The organization’s web site says “Most vegetables are grown with slaughterhouse by-products.”\u003c/p>\n\u003cp>The Lazy Millennials CSA is different than most – and in fact, doesn’t really subscribe to the CSA model at all – in that one doesn’t pay in advance for weeks or months at a time.\u003c/p>\n\u003cp>“We didn’t want it to be cost prohibitive because lots of people can’t afford to buy food every week,” said Matthew. “We set it up so you can buy week to week.”\u003c/p>\n\u003cp>The most deliveries they’ve done in one week so far is 40, but many more households buy from them, he said.\u003c/p>\n\u003cp>They deliver \u003ca href=\"http://www.lazymillennialfarms.com/drop-locations.html\">throughout the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119317\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF4-e1500679235639.jpg\" alt=\"Tomatoes grown at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Tomatoes grown at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew believes that most of their customers are also vegan and that most vegans don’t know that this is an option. He admitted that had he not become a farmer, he never would have thought about it, either.\u003c/p>\n\u003cp>But as a result, Matthew has fielded many requests from various organizations that want to learn more.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People have so many questions because nobody’s heard about it,” he said.\u003c/p>\n\n","blocks":[],"excerpt":"Most farming relies on multiple animal byproducts -- from fertilizer to bone and blood meal to fish emulsions -- to grow vegetables. Could \"veganic\" farming be the next trend? The couple behind \"Lazy Millennial Farms\" hope so. ","status":"publish","parent":0,"modified":1504359982,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1093},"headData":{"title":"Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So | KQED","description":"Most farming relies on multiple animal byproducts -- from fertilizer to bone and blood meal to fish emulsions -- to grow vegetables. Could "veganic" farming be the next trend? The couple behind "Lazy Millennial Farms" hope so. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So","datePublished":"2017-07-25T15:55:42.000Z","dateModified":"2017-09-02T13:46:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119279 https://ww2.kqed.org/bayareabites/?p=119279","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/25/could-vegan-farming-be-the-newest-trend-these-salinas-farmers-hope-so/","disqusTitle":"Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So","path":"/bayareabites/119279/could-vegan-farming-be-the-newest-trend-these-salinas-farmers-hope-so","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a crowded CSA market in the Bay Area, with mainstays like \u003ca href=\"http://fullbellyfarm.com\">Full Belly Farm\u003c/a> and \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> feeding hundreds of members weekly with their boxes of local, seasonal and organic produce.\u003c/p>\n\u003cp>But there’s a new contender looking for members, offering something unique, something more than just its cheeky name: \u003ca href=\"http://www.lazymillennialfarms.com\">Lazy Millennial Farms\u003c/a>. The founders of the Salinas-based farm believe it is the only farm in the Bay Area that’s growing crops veganically. That means no animal fertilizers, fish emulsions, blood or bone meal (dried animal bones and blood that is processed from the remains at slaughterhouses) that are relied upon so heavily in organic farming.\u003c/p>\n\u003cp>Matthew and Brittany Loisel started their farm because they felt that the little steps many eco-conscious people take, like recycling, just wasn’t going to have enough impact.\u003c/p>\n\u003cp>While Matthew had grown up gardening, starting their own farm seemed like the next logical step, especially since the couple – who met in college – were both dissatisfied with their corporate jobs.\u003c/p>\n\u003cp>As for the farm’s tongue-in-cheek name, the inspiration struck when Matthew was listening to a Ted Talk about branding and millennials.\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>Speaking for them both, he said “we had these corporate jobs that we hated, and what’s more millennial than tossing that out and starting a veganic farm of all things? Here we are knocked for being lazy, so I thought ‘You watch me start this farm.’”\u003c/p>\n\u003cfigure id=\"attachment_119315\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF2.jpg\" alt=\"Matthew Loisel hoists some harvested produce at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Loisel hoists some harvested produce at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, they had been tearing through a number of documentaries critical of the food system like “\u003ca href=\"http://www.imdb.com/title/tt2381335/?ref_=nv_sr_1\">Fed Up\u003c/a>” (about the sugar industry) and “\u003ca href=\"http://www.imdb.com/title/tt3302820/?ref_=nv_sr_1\">Cowspiracy: The Sustainability Secret\u003c/a>” about the environmental impact of raising cattle for beef.\u003c/p>\n\u003cp>Already vegetarians, they began to wonder what more they could do.\u003c/p>\n\u003cp>“I was the kind of vegetarian that hated vegans,” said Matthew. “I said many times ‘I will never be vegan’ among other pejorative statements about vegans. But halfway through “Cowspiracy,” I was sure I was going to have to go vegan for environmental reasons.”\u003c/p>\n\u003cp>But once they started learning about agriculture, they were struck by the paradox that to successfully grow vegetables, so many animal byproducts are used.\u003c/p>\n\u003cp>Using the fertilizer from the horses in nearby Watsonville at first was a foregone conclusion, but as they went vegan, they began to wonder if it there were other alternatives.\u003c/p>\n\u003cp>“I had to figure out would veganic agriculture even work?” said Matthew. “I didn’t know it was a thing.”\u003c/p>\n\u003cfigure id=\"attachment_119316\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF3.jpg\" alt=\"Crops growing at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Crops growing at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple started their farm through a program called the \u003ca href=\"http://www.albafarmers.org\">Agricultural Land-Based Training Association, or ALBA\u003c/a>. It’s a farming incubator, that trains people with little to no farming experience in a 10-month program the basics of how to farm.\u003c/p>\n\u003cp>After that, some of the students are selected to farm on its property, where they are subsidized.\u003c/p>\n\u003cp>The goal is that after several years, participants will be able to go out and start their own farms. The Loisels began on half an acre there, and now are farming two and a half acres.\u003c/p>\n\u003cp>Once they began to consider not using animal byproducts, “I was in a panic as I hadn’t heard of veganics, and my initial concern was that soil microbes would suffer without organic matter to feed them,” said Matthew.\u003c/p>\n\u003cp>So he did what he’s done often in his life, he said; he asked someone more knowledgeable than himself on the subject.\u003c/p>\n\u003cp>Matthew reached out to an expert who had spoken to their class.\u003c/p>\n\u003cp>“His answer was that soil microbes are much more resilient than you give them credit for,” he said.\u003c/p>\n\u003cp>While the veganic movement is so small most haven’t heard of it, it is growing, said \u003ca href=\"http://bellarmine.lmu.edu/environmentalstudies/faculty/?expert=mona.seymour\">Mona Seymour,\u003c/a> Associate Professor of Urban Studies and Director of Environmental Studies at Loyola Marymount University in Los Angeles.\u003c/p>\n\u003cp>Seymour said she believes there are about 50 farms in the United States doing so, but because there’s no official body, it’s very hard to track.\u003c/p>\n\u003cp>Seymour said there are probably even more, but that not every grower identifies with the term because they don’t think it’s commercially marketable, or they don’t want to be affiliated with something that their customers may see as alienating and extreme.\u003c/p>\n\u003cp>According to Seymour’s research, veganic gardening is much more popular than veganic farming, with “a lot of regional and national Facebook groups in existence around the world,” she said. “Some have hundreds of members, some in the thousands, so I think people doing this at community gardens or in their backyards or on their balconies is much stronger than the commercial aspect of it.”\u003c/p>\n\u003cfigure id=\"attachment_119318\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF5.jpg\" alt=\"Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the United Kingdom, there is the \u003ca href=\"http://veganorganic.net\">Vegan Organic Network\u003c/a>, which has created the standards that the Loisels follow, otherwise known as “stockfree.” The organization’s web site says “Most vegetables are grown with slaughterhouse by-products.”\u003c/p>\n\u003cp>The Lazy Millennials CSA is different than most – and in fact, doesn’t really subscribe to the CSA model at all – in that one doesn’t pay in advance for weeks or months at a time.\u003c/p>\n\u003cp>“We didn’t want it to be cost prohibitive because lots of people can’t afford to buy food every week,” said Matthew. “We set it up so you can buy week to week.”\u003c/p>\n\u003cp>The most deliveries they’ve done in one week so far is 40, but many more households buy from them, he said.\u003c/p>\n\u003cp>They deliver \u003ca href=\"http://www.lazymillennialfarms.com/drop-locations.html\">throughout the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119317\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF4-e1500679235639.jpg\" alt=\"Tomatoes grown at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Tomatoes grown at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew believes that most of their customers are also vegan and that most vegans don’t know that this is an option. He admitted that had he not become a farmer, he never would have thought about it, either.\u003c/p>\n\u003cp>But as a result, Matthew has fielded many requests from various organizations that want to learn more.\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>“People have so many questions because nobody’s heard about it,” he said.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119279/could-vegan-farming-be-the-newest-trend-these-salinas-farmers-hope-so","authors":["5567"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2554","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_368","bayareabites_15919","bayareabites_1871","bayareabites_15920","bayareabites_15924"],"featImg":"bayareabites_119314","label":"bayareabites"},"bayareabites_84635":{"type":"posts","id":"bayareabites_84635","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84635","score":null,"sort":[1404857732000]},"guestAuthors":[],"slug":"from-the-dock-to-your-door-seafood-subscriptions-csfs-come-to-the-bay-area","title":"From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area","publishDate":1404857732,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.","status":"publish","parent":0,"modified":1409082836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1083},"headData":{"title":"From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area | KQED","description":"What if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture (CSAs), CSFs in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area","datePublished":"2014-07-08T22:15:32.000Z","dateModified":"2014-08-26T19:53:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84635 http://blogs.kqed.org/bayareabites/?p=84635","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/08/from-the-dock-to-your-door-seafood-subscriptions-csfs-come-to-the-bay-area/","disqusTitle":"From the Dock to your Door: Seafood Subscriptions (CSFs) come to the Bay Area","path":"/bayareabites/84635/from-the-dock-to-your-door-seafood-subscriptions-csfs-come-to-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84714\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/kirk-lombard.jpg\" alt=\"Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"480\" height=\"270\" class=\"size-full wp-image-84714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard holds up a locally caught Dungeness crab during a tour offered by his community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp>With the advent of farmers' markets, community supported agriculture and urban gardening, getting fresh local produce has never been easier. Some CSAs even include meat and dairy making a trip to the grocery store almost unnecessary. \u003c/p>\n\u003cp>But what if you want fresh local seafood that hasn’t been frozen and flown thousands of miles to sit in a display case for a week? Enter “community supported fisheries.” Modeled after community supported agriculture, community supported fisheries in the Bay Area provide members with a weekly or monthly supply of fish and shellfish from the California Coast.\u003c/p>\n\u003cp>Participants pay a “share” in a CSF, which goes directly to the fishermen. By funding the fishermen upfront it guarantees they have a steady supply of work and are able to run their fleet. It also means subscribers have a chance to meet the person who caught their food and ask questions about where it came from.\u003c/p>\n\u003cfigure id=\"attachment_84718\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anna-larsen-siren1000.jpg\" alt=\"Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: Douglas Gayeton\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-84718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siren Fish Co. founder Anna Larsen gives seafood to a member of her community supported fishery. Photo: \u003ca href=\"http://www.lexiconofsustainability.com/local-the-book/\">Douglas Gayeton\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirk Lombard runs Sea Forager, a community supported fishery in San Francisco, and even offers to take members on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\" target=\"_blank\">guided fishing tours\u003c/a> in San Francisco and Half Moon Bay to catch fresh fish and shellfish.\u003c/p>\n\u003cp>“People wanted to know where their food was coming from,” Lombard said. As a former fisheries observer for the \u003ca href=\"http://www.fgc.ca.gov/\">California Fish and Game Commission\u003c/a> he was uniquely positioned to provide a behind the scenes look.\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 did these tours and then people wanted to get fresh seafood on a regular basis so I had the a-ha moment of, ‘hey I can make that happen.’”\u003c/p>\n\u003cp>For as little as $24 a week you can pick up a box of sand dabs, sardines and Dungeness crabs that were caught that same day. Which is a major feat considering \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply/\">91 percent of the seafood consumed in the U.S. comes from overseas\u003c/a>. It’s frozen, shipped and is at least three days old before you buy it said Siren Fish Co. founder Anna Larsen.\u003c/p>\n\u003cfigure id=\"attachment_84716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-smelt-clams1000.jpg\" alt=\"Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anchovies, night smelt and clams are a few of the offerings from San Francisco-based community supported fishery Sea Forager. Photo courtesy: Sea Forager\u003c/figcaption>\u003c/figure>\n\u003cp> “How often do you get fish 24 hours out of the water?” Larsen said. “Freshness and temperature maintenance are huge for seafood which is why our salmon doesn’t taste fishy.”\u003c/p>\n\u003cp>“It has this lovely savory quality and it it’s like eating a steak almost. Our sardines also have a meaty umami flavor.”\u003c/p>\n\u003cfigure id=\"attachment_84719\" class=\"wp-caption aligncenter\" style=\"max-width: 598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/local-catch-monterey-bay.png\" alt=\"Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\" width=\"598\" height=\"490\" class=\"size-full wp-image-84719\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fishermen Calder Deyerle and Justin Riddleberger provide caught Dungeness crab to Local Catch Monterey Bay, a community supported fishery in Monterey, California. Photo: Oren Frey\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the seafood fresh, most CSFs charge a few extra dollars to deliver fish straight to your door. Or you can pick up your shipment at several locations around the Bay Area. If you’re a lucky Facebook or Google staffer, Sea Forager delivers directly to your workplace.\u003c/p>\n\u003cp>For anyone who thinks CSFs are just a passing trend, the nearly 200 CSFs in North America suggest otherwise. With four in the Bay Area and more popping up each year, we’ve listed what you get from four local CSFs, how much it costs and where to sign up as you contemplate your dinner plans:\u003c/p>\n\u003ch3>Bay Area Community Supported Fisheries\u003c/h3>\n\u003cp>\u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $24 or $47/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> About a pound of seafood. Weekly deliveries include fresh fish like sand dabs, salmon, lingcod, albacore, smoked trout, halibut, sablefish and rockfish. Neptune’s Delight is a surprise box of fish and shellfish like clams, Dungeness crab, coonstriped shrimp, spot prawns and mussels. Each delivery provides dinner for two.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. Ten pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $8, 20 pick-up locations in San Francisco\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Owner Kirk Lombard will take you out on seafood foraging tours in the Bay Area to show you how local fish and shellfish are caught.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.seaforager.com/\" target=\"_blank\">seaforager.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">\u003cstrong>Siren Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $20 or $40/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> $20 for a pound of fresh fish or $40 for two pounds.\u003cbr>\nDover, rock cod, herring, salmon, oysters, crab, sardines, squid, mussels, crayfish; Dungeness crab, sable fish, albacore tuna, lingcod, sand dabs, California halibut. Standard package contains a mixture of everything.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Siren Fish Co. offers prepared fish like smoke house, lox, smoked albacore, hot smoked salmon and beer-brined hot smoked salmon with whiskey. They also offer home smoking and curing classes.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://sirenseasa.com/\" target=\"_blank\">sirenseasa.com\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">\u003cstrong>Fair Share CSF\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $25/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you get 3-4 pounds of seafood like salmon, halibut, sole, sardines, sablefish, albacore, and shrimp, as well as farmed mussels and farmed rainbow trout. Fair Share CSF occasionally offers processed items such as smoked albacore and cured anchovies. For $25 the same selection will be delivered.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Both. 10 pick-up locations throughout the Bay Area.\u003cbr>\n\u003cstrong>Delivery fee:\u003c/strong> $3\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Each order includes recipes related to the seafood provided. Members are offered discounted tickets to the annual Dungeness Crab Feed and benefit dinner in December.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.fairsharecsf.com/\" target=\"_blank\">fairsharecsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">\u003cstrong>Local Catch Monterey Bay\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> Monterey, CA\u003cbr>\n\u003cstrong>Membership fee:\u003c/strong> $22 or $26/week\u003cbr>\n\u003cstrong>What you get:\u003c/strong> For $22 you’ll get a range of different seafood like salmon, sablefish, Dungeness crab, ling cod and squid. For $26 you’ll get the types of fish you see on most restaurant menus. Each packages contains 1-1.5 pounds of fish.\u003cbr>\n\u003cstrong>Pick-up or delivery:\u003c/strong> Pick-up. 27 locations in San Francisco and Monterey.\u003cbr>\n\u003cstrong>Available as fillets:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Benefits:\u003c/strong> Meet and greet events with Local Catch fishermen and chefs including cooking demos.\u003cbr>\n\u003cstrong>More info:\u003c/strong> \u003ca href=\"http://www.localcatchmontereybay.com/\" target=\"_blank\">localcatchmontereybay.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84715\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/emma-lovewell.jpg\" alt=\"Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\" width=\"400\" height=\"600\" class=\"size-full wp-image-84715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Lovewell holds freshly caught black cod, a fish commonly provided to members of seafood subscription service Local Catch Monterey Bay. Photo: Alan Lovell\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Related Stories on KQED:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/\">Fish to Fork: The Rise of Community-Supported Fisheries\u003c/a> (QUEST)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201407081000\">Imported Seafood May Be Cheaper, But What's the Catch?\u003c/a> (Forum)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84635/from-the-dock-to-your-door-seafood-subscriptions-csfs-come-to-the-bay-area","authors":["5432"],"categories":["bayareabites_752","bayareabites_64","bayareabites_1962","bayareabites_1874","bayareabites_60"],"tags":["bayareabites_368","bayareabites_13560","bayareabites_376","bayareabites_10592","bayareabites_13558","bayareabites_13559","bayareabites_13557"],"featImg":"bayareabites_84717","label":"bayareabites"},"bayareabites_67860":{"type":"posts","id":"bayareabites_67860","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67860","score":null,"sort":[1375995026000]},"guestAuthors":[],"slug":"bring-home-the-bacon-or-put-it-in-a-meat-locker","title":"Bring Home the Bacon or Put It in a Meat Locker?","publishDate":1375995026,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67866\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1.jpg\">\u003cimg class=\"size-medium wp-image-67866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1-216x290.jpg\" alt=\"Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\" width=\"216\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Twilight Greenaway, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209834679/bring-home-the-bacon-or-put-it-in-a-meat-locker\">The Salt on NPR Food\u003c/a>(8/7/2013)\u003c/p>\n\u003cp>Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?\u003c/p>\n\u003cp>That's part of the logic behind meat shares — plans for buying meat in bulk that are cropping up around the country. Farmers are keen on these schemes, similar to \u003ca href=\"http://www.localharvest.org/meat-csa-C22277\">meat CSAs\u003c/a>, because it gives them the chance to sell whole, half and quarter animals (broken down into individual cuts). Selling this way allows them to move a lot of meat quickly, at a desirable price.\u003c/p>\n\u003cp>But if you're suddenly the proud owner of 20 pounds of frozen beef, pork or chicken, your freezer may be feeling the hurt.\u003c/p>\n\u003cp>\u003ca href=\"http://ccetompkins.org/agriculture/farm-marketing\">Matt LeRoux\u003c/a>, an agriculture marketing specialist at the Cornell Cooperative Extension in Ithaca, N.Y., says this is a common complaint in Ithaca, where meat shares have taken off. So he had an idea: Why not start a community freezer space to make bulk meat sales easier for both parties?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm trying to reinvent an old system that was really popular in the 1940s, when not everyone owned a freezer, and then started to disappear in the '60s,\" says LeRoux.\u003c/p>\n\u003cp>In early August, LeRoux launched a pilot project called Meat Locker with an $80,000 grant from the U.S. Department of Agriculture's Farmers Market Promotion Program. It's an amount that LeRoux says will fund two shared spaces — one in Ithaca and one in the nearby town of Corning — for around 100 members each, for a fee of $3 to $5 a month.\u003c/p>\n\u003cp>According to Arthur Neal of USDA's Agricultural Marketing Service, the meat locker will also serve as food distribution hub, where people can rendezvous with farmers. \"As consumers seek to purchase more local foods, including local meats and proteins, projects like this will aid those efforts,\" he says.\u003c/p>\n\u003cp>At first, LeRoux says, he considered raising money to help area residents buy home freezers. But then he realized a 10x14 freezer would be more energy efficient than 100 small home freezers running at once. \"[Big freezers] are the public transportation of freezing meat,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_67914\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\">\u003cimg class=\"size-full wp-image-67914\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\" alt=\"Meat delivered via CSA. Photo: nlbarber/Flickr.com\" width=\"640\" height=\"402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat delivered via CSA. Photo: \u003ca href=\"http://www.flickr.com/photos/76353144@N00/8540161617/sizes/z/in/photolist-e1EyvP-8zoyZg-8zrHts-8zozpt-8zozxR-8zozfk-8zrH6W-8zrHdY-a9ntKa-a9nj9v-a9njyc-a9njHt-a9nfGg-a9q4YU-a9q6r3-a9nh94-a9niNc-a9nkKv-a9q5hA-a9q82G-a9njne-a9q6EJ-a9ngJM-a9nk5n-a9niix-a9ngvM-a9nm2X-a9q73s-a9qa6j/\">nlbarber/Flickr.com\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For consumers like Avi Miner, a local foods educator and farmers market manager in Ithaca, having access to a unit in the shared freezer space may inspire him to buy more local meat. Miner knows many of the farmers in his area, and values high-quality, pasture-raised meat grown close to home. But he admits that he springs for \"good meat\" less than half the time.\u003c/p>\n\u003cp>\"There are a lot of people, like me, who love the idea of buying meat locally, but it's a big financial step — bigger than joining a vegetable CSA,\" Miner tells The Salt. Paying upfront, on the other hand, \"would bring the price of local meat down to the point where it becomes affordable.\"\u003c/p>\n\u003cp>Once the locker is open, Miner plans to buy a quarter of an animal for himself or go in on half an animal with friends, if they can get a better price that way.\u003c/p>\n\u003cp>But is there enough demand for this kind of shared meat locker outside local food enclaves and college towns like Ithaca? According to LeRoux, that question is what drove him to want to build a second locker in Corning, a smaller town that USDA has identified as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">food desert\u003c/a>. Like the Ithaca meat locker, this site will also offer individual storage units within a 10 x 14 freezer.\u003c/p>\n\u003cp>LeRoux expects some of the clientele will be foodies and committed locavores. But he's also hoping to attract members of the international community in Ithaca, some of whom are always on the lookout for less-common meats such as goat.\u003c/p>\n\u003cp>And he thinks the freezers will appeal to folks watching their budget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"If you're suddenly the proud owner of 25 pounds of pork or chicken, your freezer may feel the hurt. So marketers at the Cornell Cooperative Extension in Ithaca, N.Y., are piloting a community meat locker where consumers can store large quantities of meat purchased through meat shares.","status":"publish","parent":0,"modified":1375995026,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":704},"headData":{"title":"Bring Home the Bacon or Put It in a Meat Locker? | KQED","description":"If you're suddenly the proud owner of 25 pounds of pork or chicken, your freezer may feel the hurt. So marketers at the Cornell Cooperative Extension in Ithaca, N.Y., are piloting a community meat locker where consumers can store large quantities of meat purchased through meat shares.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bring Home the Bacon or Put It in a Meat Locker?","datePublished":"2013-08-08T20:50:26.000Z","dateModified":"2013-08-08T20:50:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67860 http://blogs.kqed.org/bayareabites/?p=67860","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/08/bring-home-the-bacon-or-put-it-in-a-meat-locker/","disqusTitle":"Bring Home the Bacon or Put It in a Meat Locker?","nprByline":"Twilight Greenaway","nprStoryId":"209834679","nprApiLink":"http://api.npr.org/query?id=209834679&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/07/209834679/bring-home-the-bacon-or-put-it-in-a-meat-locker?ft=3&f=209834679","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Aug 2013 17:26:00 -0400","nprStoryDate":"Wed, 07 Aug 2013 16:01:00 -0400","nprLastModifiedDate":"Wed, 07 Aug 2013 17:26:00 -0400","path":"/bayareabites/67860/bring-home-the-bacon-or-put-it-in-a-meat-locker","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67866\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1.jpg\">\u003cimg class=\"size-medium wp-image-67866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1-216x290.jpg\" alt=\"Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\" width=\"216\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Twilight Greenaway, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209834679/bring-home-the-bacon-or-put-it-in-a-meat-locker\">The Salt on NPR Food\u003c/a>(8/7/2013)\u003c/p>\n\u003cp>Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?\u003c/p>\n\u003cp>That's part of the logic behind meat shares — plans for buying meat in bulk that are cropping up around the country. Farmers are keen on these schemes, similar to \u003ca href=\"http://www.localharvest.org/meat-csa-C22277\">meat CSAs\u003c/a>, because it gives them the chance to sell whole, half and quarter animals (broken down into individual cuts). Selling this way allows them to move a lot of meat quickly, at a desirable price.\u003c/p>\n\u003cp>But if you're suddenly the proud owner of 20 pounds of frozen beef, pork or chicken, your freezer may be feeling the hurt.\u003c/p>\n\u003cp>\u003ca href=\"http://ccetompkins.org/agriculture/farm-marketing\">Matt LeRoux\u003c/a>, an agriculture marketing specialist at the Cornell Cooperative Extension in Ithaca, N.Y., says this is a common complaint in Ithaca, where meat shares have taken off. So he had an idea: Why not start a community freezer space to make bulk meat sales easier for both parties?\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 trying to reinvent an old system that was really popular in the 1940s, when not everyone owned a freezer, and then started to disappear in the '60s,\" says LeRoux.\u003c/p>\n\u003cp>In early August, LeRoux launched a pilot project called Meat Locker with an $80,000 grant from the U.S. Department of Agriculture's Farmers Market Promotion Program. It's an amount that LeRoux says will fund two shared spaces — one in Ithaca and one in the nearby town of Corning — for around 100 members each, for a fee of $3 to $5 a month.\u003c/p>\n\u003cp>According to Arthur Neal of USDA's Agricultural Marketing Service, the meat locker will also serve as food distribution hub, where people can rendezvous with farmers. \"As consumers seek to purchase more local foods, including local meats and proteins, projects like this will aid those efforts,\" he says.\u003c/p>\n\u003cp>At first, LeRoux says, he considered raising money to help area residents buy home freezers. But then he realized a 10x14 freezer would be more energy efficient than 100 small home freezers running at once. \"[Big freezers] are the public transportation of freezing meat,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_67914\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\">\u003cimg class=\"size-full wp-image-67914\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\" alt=\"Meat delivered via CSA. Photo: nlbarber/Flickr.com\" width=\"640\" height=\"402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat delivered via CSA. Photo: \u003ca href=\"http://www.flickr.com/photos/76353144@N00/8540161617/sizes/z/in/photolist-e1EyvP-8zoyZg-8zrHts-8zozpt-8zozxR-8zozfk-8zrH6W-8zrHdY-a9ntKa-a9nj9v-a9njyc-a9njHt-a9nfGg-a9q4YU-a9q6r3-a9nh94-a9niNc-a9nkKv-a9q5hA-a9q82G-a9njne-a9q6EJ-a9ngJM-a9nk5n-a9niix-a9ngvM-a9nm2X-a9q73s-a9qa6j/\">nlbarber/Flickr.com\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For consumers like Avi Miner, a local foods educator and farmers market manager in Ithaca, having access to a unit in the shared freezer space may inspire him to buy more local meat. Miner knows many of the farmers in his area, and values high-quality, pasture-raised meat grown close to home. But he admits that he springs for \"good meat\" less than half the time.\u003c/p>\n\u003cp>\"There are a lot of people, like me, who love the idea of buying meat locally, but it's a big financial step — bigger than joining a vegetable CSA,\" Miner tells The Salt. Paying upfront, on the other hand, \"would bring the price of local meat down to the point where it becomes affordable.\"\u003c/p>\n\u003cp>Once the locker is open, Miner plans to buy a quarter of an animal for himself or go in on half an animal with friends, if they can get a better price that way.\u003c/p>\n\u003cp>But is there enough demand for this kind of shared meat locker outside local food enclaves and college towns like Ithaca? According to LeRoux, that question is what drove him to want to build a second locker in Corning, a smaller town that USDA has identified as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">food desert\u003c/a>. Like the Ithaca meat locker, this site will also offer individual storage units within a 10 x 14 freezer.\u003c/p>\n\u003cp>LeRoux expects some of the clientele will be foodies and committed locavores. But he's also hoping to attract members of the international community in Ithaca, some of whom are always on the lookout for less-common meats such as goat.\u003c/p>\n\u003cp>And he thinks the freezers will appeal to folks watching their budget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67860/bring-home-the-bacon-or-put-it-in-a-meat-locker","authors":["byline_bayareabites_67860"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_368","bayareabites_11803","bayareabites_8713","bayareabites_12183","bayareabites_12182"],"featImg":"bayareabites_67914","label":"bayareabites"},"bayareabites_6671":{"type":"posts","id":"bayareabites_6671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6671","score":null,"sort":[1252505833000]},"guestAuthors":[],"slug":"roasted-beet-salad-with-fried-summer-squash-and-figs","title":"Roasted Beet Salad with Fried Summer Squash and Figs","publishDate":1252505833,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\n","blocks":[],"excerpt":"I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \r\nSummer Bounty Recipe: Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","status":"publish","parent":0,"modified":1567627686,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":777},"headData":{"title":"Roasted Beet Salad with Fried Summer Squash and Figs | KQED","description":"I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \r\nSummer Bounty Recipe: Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Beet Salad with Fried Summer Squash and Figs","datePublished":"2009-09-09T14:17:13.000Z","dateModified":"2019-09-04T20:08:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6671 http://blogs.kqed.org/bayareabites/?p=6671","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/09/roasted-beet-salad-with-fried-summer-squash-and-figs/","disqusTitle":"Roasted Beet Salad with Fried Summer Squash and Figs","path":"/bayareabites/6671/roasted-beet-salad-with-fried-summer-squash-and-figs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\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 rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6671/roasted-beet-salad-with-fried-summer-squash-and-figs","authors":["5037"],"categories":["bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1958","bayareabites_368","bayareabites_1356","bayareabites_14738","bayareabites_3682","bayareabites_2371","bayareabites_314"],"featImg":"bayareabites_6672","label":"bayareabites"},"bayareabites_1917":{"type":"posts","id":"bayareabites_1917","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1917","score":null,"sort":[1234201648000]},"guestAuthors":[],"slug":"more-mariquita-farms-mystery-box-magnificence","title":"Mariquita Farms Mystery Box Magnificence ","publishDate":1234201648,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3267170546/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/vegsoup.jpg\" alt=\"Vegetable Soup\">\u003c/a>\u003cbr>\n\u003cem>Photo by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I know much has \u003ca href=\"http://chowhound.chow.com/topics/443413\">already been said\u003c/a> about the \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">Mystery Box from Mariquita Farm\u003c/a> -- both here on \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/mariquita-farm/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://becksposhnosh.blogspot.com/2008/08/mariquita-farm-mystery-box-august-2008.html\">elsewhere\u003c/a> -- but I can't stop myself from adding one more paean of praise for this marvelous arrangement.\u003c/p>\n\u003cp>You go to a local restaurant for that week's drop-off, you pay $25, and you bring home a huge box overflowing with a variety of farm-fresh produce. Simple as that.\u003c/p>\n\u003cp>The first time I did the Mariquita Mystery Box, it was almost too much food for two people, but we did get through it all. My next go-around with the Mystery Box involved splitting it with a friend, using a fair amount to cook Thanksgiving dinner, but still having quite a bit left over. The most recent test of the Mystery Box's staying power involved a girls get-away weekend deep in the California redwoods.\u003c/p>\n\u003cp>This weekend's party consisted of six hungry women (one of them pregnant and, you know, \"eating for two\"), and five meals over two nights and two days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>This week's Mariquita Farm Box consisted of:\u003c/strong>\u003c/p>\n\u003cp>Mixed colors carrots\u003cbr>\nMixed colors turnips\u003cbr>\nAustrian Crescent potatoes\u003cbr>\nRadicchios mixed with escarole\u003cbr>\nWatermelon radishes\u003cbr>\n\u003ca href=\"http://www.ladybugletter.com/?p=69\">Orach\u003c/a>\u003cbr>\nSwiss Chard\u003cbr>\nBroccoli di Cicco\u003cbr>\nTatsoi\u003cbr>\nCollard greens\u003cbr>\nCelery (classic)\u003c/p>\n\u003cp>Now, none of us are vegetarians, so of course we supplemented with meat and dairy, along with some basic pantry items. However, we did our level best to eat our way through all those vegetables, and not only did we get plenty of bang for our twenty-five bucks, but we even had leftover produce at the end of the weekend! All those who wanted were able to bring home extra carrots, radishes, a bunch of tatsoi, and I even snagged myself a beautiful purple head of radicchio. Everything else? Was cooked, eaten, and fully enjoyed in a range of dishes.\u003c/p>\n\u003cp>The Watermelon Radishes were sliced thin and served with butter and salt as an appetizer; tatsoi and chard got all garlicked up and jumped into a breakfast frittata; turnips, carrots, celery, and collard greens fortified a hearty soup; the potatoes were \u003ca href=\"http://www.deliaonline.com/recipes/perfect-roast-potatoes,817,RC.html\">roasted with chicken schmaltz\u003c/a> and served at lunch; the Broccoli di Cicco was quickly sautéed with garlic and pepper flakes and played a strong second fiddle to luscious steak and potatoes; and the exotic purple orach -- along with other sundry bitter winter greens in the box -- composed one of three delicious salads.\u003c/p>\n\u003cp>It's not like I needed to be convinced of the never-ending wonders of the Mariquita Mystery Box, but this reminder of its seemingly bottomless supply of fresh, healthful, affordable vegetables has made up my mind. Though I might now live in the far(ish)-flung suburbs, whenever Mariquita delivers to \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (easily accessed by the 101, dontcha know), I will be there to meet them.\u003c/p>\n\u003cp>Frankly, in this depressed day and age, can any of us afford \u003cem>not\u003c/em> to invest $25 in a box of fresh, local vegetables that will last through many meals?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know I can't.\u003c/p>\n\n","blocks":[],"excerpt":"I know much has \u003ca href=\"http://chowhound.chow.com/topics/443413\">already been said\u003c/a> about the \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">Mystery Box from Mariquita Farm\u003c/a> -- both here on \u003ca href=\"http://blogs.kqed.org/bayareabites/tag/mariquita-farm/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://becksposhnosh.blogspot.com/2008/08/mariquita-farm-mystery-box-august-2008.html\">elsewhere\u003c/a>\u003c/a> -- but I can't stop myself from adding one more paean of praise for this marvelous arrangement.\r\n","status":"publish","parent":0,"modified":1234201692,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":514},"headData":{"title":"Mariquita Farms Mystery Box Magnificence | KQED","description":"I know much has already been said about the Mystery Box from Mariquita Farm -- both here on Bay Area Bites and elsewhere -- but I can't stop myself from adding one more paean of praise for this marvelous arrangement.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mariquita Farms Mystery Box Magnificence ","datePublished":"2009-02-09T17:47:28.000Z","dateModified":"2009-02-09T17:48:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1917 http://blogs.kqed.org/bayareabites/2009/02/09/more-mariquita-farms-mystery-box-magnificence/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/02/09/more-mariquita-farms-mystery-box-magnificence/","disqusTitle":"Mariquita Farms Mystery Box Magnificence ","path":"/bayareabites/1917/more-mariquita-farms-mystery-box-magnificence","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3267170546/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/vegsoup.jpg\" alt=\"Vegetable Soup\">\u003c/a>\u003cbr>\n\u003cem>Photo by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I know much has \u003ca href=\"http://chowhound.chow.com/topics/443413\">already been said\u003c/a> about the \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">Mystery Box from Mariquita Farm\u003c/a> -- both here on \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/mariquita-farm/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://becksposhnosh.blogspot.com/2008/08/mariquita-farm-mystery-box-august-2008.html\">elsewhere\u003c/a> -- but I can't stop myself from adding one more paean of praise for this marvelous arrangement.\u003c/p>\n\u003cp>You go to a local restaurant for that week's drop-off, you pay $25, and you bring home a huge box overflowing with a variety of farm-fresh produce. Simple as that.\u003c/p>\n\u003cp>The first time I did the Mariquita Mystery Box, it was almost too much food for two people, but we did get through it all. My next go-around with the Mystery Box involved splitting it with a friend, using a fair amount to cook Thanksgiving dinner, but still having quite a bit left over. The most recent test of the Mystery Box's staying power involved a girls get-away weekend deep in the California redwoods.\u003c/p>\n\u003cp>This weekend's party consisted of six hungry women (one of them pregnant and, you know, \"eating for two\"), and five meals over two nights and two days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>This week's Mariquita Farm Box consisted of:\u003c/strong>\u003c/p>\n\u003cp>Mixed colors carrots\u003cbr>\nMixed colors turnips\u003cbr>\nAustrian Crescent potatoes\u003cbr>\nRadicchios mixed with escarole\u003cbr>\nWatermelon radishes\u003cbr>\n\u003ca href=\"http://www.ladybugletter.com/?p=69\">Orach\u003c/a>\u003cbr>\nSwiss Chard\u003cbr>\nBroccoli di Cicco\u003cbr>\nTatsoi\u003cbr>\nCollard greens\u003cbr>\nCelery (classic)\u003c/p>\n\u003cp>Now, none of us are vegetarians, so of course we supplemented with meat and dairy, along with some basic pantry items. However, we did our level best to eat our way through all those vegetables, and not only did we get plenty of bang for our twenty-five bucks, but we even had leftover produce at the end of the weekend! All those who wanted were able to bring home extra carrots, radishes, a bunch of tatsoi, and I even snagged myself a beautiful purple head of radicchio. Everything else? Was cooked, eaten, and fully enjoyed in a range of dishes.\u003c/p>\n\u003cp>The Watermelon Radishes were sliced thin and served with butter and salt as an appetizer; tatsoi and chard got all garlicked up and jumped into a breakfast frittata; turnips, carrots, celery, and collard greens fortified a hearty soup; the potatoes were \u003ca href=\"http://www.deliaonline.com/recipes/perfect-roast-potatoes,817,RC.html\">roasted with chicken schmaltz\u003c/a> and served at lunch; the Broccoli di Cicco was quickly sautéed with garlic and pepper flakes and played a strong second fiddle to luscious steak and potatoes; and the exotic purple orach -- along with other sundry bitter winter greens in the box -- composed one of three delicious salads.\u003c/p>\n\u003cp>It's not like I needed to be convinced of the never-ending wonders of the Mariquita Mystery Box, but this reminder of its seemingly bottomless supply of fresh, healthful, affordable vegetables has made up my mind. Though I might now live in the far(ish)-flung suburbs, whenever Mariquita delivers to \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (easily accessed by the 101, dontcha know), I will be there to meet them.\u003c/p>\n\u003cp>Frankly, in this depressed day and age, can any of us afford \u003cem>not\u003c/em> to invest $25 in a box of fresh, local vegetables that will last through many meals?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know I can't.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1917/more-mariquita-farms-mystery-box-magnificence","authors":["5010"],"categories":["bayareabites_95"],"tags":["bayareabites_368","bayareabites_369"],"label":"bayareabites"},"bayareabites_1001":{"type":"posts","id":"bayareabites_1001","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1001","score":null,"sort":[1209492983000]},"guestAuthors":[],"slug":"the-rising-cost-of-food-part-2-of-2","title":"The Rising Cost of Food, Part 2 of 2","publishDate":1209492983,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1237923063,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":492},"headData":{"title":"The Rising Cost of Food, Part 2 of 2 | KQED","description":"Two weeks ago, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and warehouse retail chains are even beginning to restrict volume (20 pound) rice sales due to supply issues. Most sustainable food","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Rising Cost of Food, Part 2 of 2","datePublished":"2008-04-29T18:16:23.000Z","dateModified":"2009-03-24T19:31:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1001 http://blogs.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/","disqusTitle":"The Rising Cost of Food, Part 2 of 2","path":"/bayareabites/1001/the-rising-cost-of-food-part-2-of-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\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>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1001/the-rising-cost-of-food-part-2-of-2","authors":["5019"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_95","bayareabites_60"],"tags":["bayareabites_234","bayareabites_882","bayareabites_368","bayareabites_1397","bayareabites_961","bayareabites_97","bayareabites_14742"],"label":"bayareabites"},"bayareabites_968":{"type":"posts","id":"bayareabites_968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"968","score":null,"sort":[1209041049000]},"guestAuthors":[],"slug":"csas-and-farmers-markets","title":"CSAs and Farmers' Markets","publishDate":1209041049,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/food5.jpg\" alt=\"food5.jpg\" align=\"left\">Ever since I visited \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/05/hidden-villa/\">Hidden Villa\u003c/a>, I've been thinking of CSAs (Community Supported Agriculture). CSAs are programs where subscribers can receive a weekly box or basket of seasonal produce in exchange for either a share in a farm (usually paid upfront at the start of a season) or a weekly or monthly payment. These programs promote people building a relationship with a local farm so they can better understand where their food comes from and how it’s produced, while also getting the benefits of eating locally, seasonally, and organically. The box is pre-chosen by the farm and represents the most seasonally ripe produce of the week. You cannot choose what goes in it.\u003c/p>\n\u003cp>When we adopted a puppy last week, I decided it was time to try purchasing a CSA box. Before this week, I have always tried to visit our local \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmers' market\u003c/a> each Saturday. I love wandering through the market, seeing many of the same faces behind the stalls, and picking out what I want from the large selection we are so lucky to have in California. I love smelling the fruits, tasting the lettuces, and being part of the communal shopping effort. The problem was that sometimes I didn't quite make it there, and with a new puppy, I thought my chances of getting there any time soon were slim.\u003c/p>\n\u003cp>I chose to use \u003ca href=\"http://www.capayorganic.com/fftoyou_info.php\">Capay Organic\u003c/a> as they offer a large box of fruits and vegetables that suited my needs to feed a family of four. They also deliver directly to homes so I don't have to go to a pick-up location, which some CSAs require. Although going to a pick-up location is a great way to get to know more about the farm you are supporting, I've felt strapped for time lately, so the home drop-off service was a huge selling point for me. Smaller boxes are also available, as are mostly fruit boxes. You can also sign up for anything from weekly to once-a-month deliveries. For a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">list of local CSAs and the services they provide\u003c/a> see Jennifer Maiser’s excellent post previously published on BAB.\u003c/p>\n\u003cp>So, after a week with my box of veggies and fruits, I’ve come to realize that CSAs and Farmers' Markets offer different benefits and limitations. Following are three lists summing up my thoughts. These lists are in no way complete and I welcome any additions, disagreements, or thoughts you may have.\u003c/p>\n\u003cp>\u003cstrong>Why You Should Use Either a CSA or Buy at the Local Farmers' Market\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> 1. Small family farms are becoming scarcer each year and federal farm subsidies mostly help only large corporate farmers. I believe strongly in keeping local farms solvent, and being part of a CSA or buying regularly from a farmers' market seem the best ways to do this.\u003c/p>\n\u003cp> 2. The farming of varied local organic produce helps the local environment. For instance, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/21/honey-bees/\">honey bees\u003c/a> are dying in record numbers, most likely because of the use of pesticides, which causes a neurological disorder in the bees, and because of agricultural \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/04/19/MNBR107C59.DTL&type=printable\"> “monocultures of single crops that create ‘floral deserts’ when not in bloom.”\u003c/a> Local organic farms therefore help keep the honey bees (and birds, insects, etc.) happier and healthier. \u003c/p>\n\u003cp> 3. Produce from both Farmers' Markets and CSAs are grown closer to home, and therefore less oil is used to get them to your table.\u003c/p>\n\u003cp> 4. The fruits and vegetables are freshly picked and organic, with the amazing flavors that only food in peak season can have.\u003c/p>\n\u003cp>\u003cstrong>Why Use a CSA?\u003c/strong>\u003c/p>\n\u003cp> 1. Having a box delivered to your front porch is incredibly convenient.\u003c/p>\n\u003cp> 2. If you pick up your CSA box, you have the opportunity to get to know the people from the farm you are supporting and to be part of a larger food community in your area.\u003c/p>\n\u003cp> 3. The produce is organic, seasonal, and locally produced. \u003c/p>\n\u003cp> 4. Being limited to what the CSA delivers each week forces you to fully accept the idea of cooking with only seasonal produce, which can be fun and help you stretch your cooking repertoire.\u003c/p>\n\u003cp> 5. You are assured of shopping locally each week, regardless of how busy you are or how convenient or inconvenient it is to get to the market.\u003c/p>\n\u003cp> 6. CSAs often include something unique or fun in their weekly box that you might not find or think to buy at a farmer’s market. For instance, last week we got a bag of some of the most delicious salted pistachios I’ve ever had.\u003c/p>\n\u003cp> 7. Many CSAs provide newsletters with recipes to subscribers, which are informative and can help you figure out how to be a better seasonal cook.\u003c/p>\n\u003cp> 8. You are often encouraged to visit the actual farm, which brings you closer to the food you eat and can help you educate your children about what they eat. The farms often also have events that you can participate in throughout the year.\u003c/p>\n\u003cp>\u003cstrong>Why Shop at a Farmers' Market?\u003c/strong>\u003c/p>\n\u003cp> 1. Many people, like me, want to control the quality of the produce they buy. It’s wonderful to smell a tomato, snap a bean, and taste a piece of lettuce before you purchase it.\u003c/p>\n\u003cp> 2. It’s nice to get to choose the fruits and vegetables you want. Although I appreciate the idea that CSA providers are knowledgeable about what is ripe at any given moment, I don’t like being confined to whatever is in season only at that specific farm. For instance, when my box arrived last Friday without any strawberries or fava beans, I was disappointed. As fava beans and strawberries are in season right now, I really wanted to receive them. And when I saw that subscribers to the “mostly fruit” box got strawberries, but that my fruit and veggie box didn’t, I was a little dissatisfied.\u003c/p>\n\u003cp> 3. The farmers' market is a great place to get my children excited about healthy food. Our trip always starts with a visit to the bounce house, which makes them excited to go there in the first place. After they take a few turns on the bouncy, they are then in great moods and primed to pick out our vegetables for the week, which in turn makes them excited to eat those vegetables later. I also like teaching them that they are part of a larger food community, and going to the farmer’s market helps them experience that community in person.\u003c/p>\n\u003cp> 4. Going to the farmers' market is a fun event. Mine always has wonderful smells permeating the air, music from local performers, people of every type wandering around, and samples of produce that are perfectly in season to taste. You can feel more connected with the food you purchase and eat by getting to know the local vendors (who are often farmers). It is closer to how people have shopped for millennia than any grocery store you could ever walk into.\u003c/p>\n\u003cp> 5. My farmers' market has non-produce vendors that I like to patronize. I often get my beef from the Prather Ranch stand, some cheese from the local cheese ladies, and sometimes fresh fish from the fish stand in addition to my produce. There are also cooked food stands and a small flower mart.\u003c/p>\n\u003cp> 6. Sometimes I need more of a specific vegetable than is provided in a CSA box. For instance, if chard bunches are smaller one week, I can choose to buy two to suit the needs of my family table. If I want to bake a large blueberry tart, I can purchase two pints instead of one.\u003c/p>\n\u003cp>One nice way to get the benefits of both a CSA and your local farmers' market is to simply do both. You can often purchase a smaller weekly box from a CSA, or get one only once or twice a month and then supplement from your local farmers' market. I plan on doing this myself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Btw:\u003c/strong> Interestingly, I see that there is currently a \u003ca href=\"http://www.chowhound.com/topics/508369\">discussion about Farmers' Markets vs CSA\u003c/a> on Chowhound.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1209144313,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1362},"headData":{"title":"CSAs and Farmers' Markets | KQED","description":"Ever since I visited Hidden Villa, I've been thinking of CSAs (Community Supported Agriculture). CSAs are programs where subscribers can receive a weekly box or basket of seasonal produce in exchange for either a share in a farm (usually paid upfront at the start of a season) or a weekly or monthly payment. These programs","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CSAs and Farmers' Markets","datePublished":"2008-04-24T12:44:09.000Z","dateModified":"2008-04-25T17:25:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"968 http://blogs.kqed.org/bayareabites/2008/04/24/csas-and-farmers-markets/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/24/csas-and-farmers-markets/","disqusTitle":"CSAs and Farmers' Markets","path":"/bayareabites/968/csas-and-farmers-markets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/food5.jpg\" alt=\"food5.jpg\" align=\"left\">Ever since I visited \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/05/hidden-villa/\">Hidden Villa\u003c/a>, I've been thinking of CSAs (Community Supported Agriculture). CSAs are programs where subscribers can receive a weekly box or basket of seasonal produce in exchange for either a share in a farm (usually paid upfront at the start of a season) or a weekly or monthly payment. These programs promote people building a relationship with a local farm so they can better understand where their food comes from and how it’s produced, while also getting the benefits of eating locally, seasonally, and organically. The box is pre-chosen by the farm and represents the most seasonally ripe produce of the week. You cannot choose what goes in it.\u003c/p>\n\u003cp>When we adopted a puppy last week, I decided it was time to try purchasing a CSA box. Before this week, I have always tried to visit our local \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmers' market\u003c/a> each Saturday. I love wandering through the market, seeing many of the same faces behind the stalls, and picking out what I want from the large selection we are so lucky to have in California. I love smelling the fruits, tasting the lettuces, and being part of the communal shopping effort. The problem was that sometimes I didn't quite make it there, and with a new puppy, I thought my chances of getting there any time soon were slim.\u003c/p>\n\u003cp>I chose to use \u003ca href=\"http://www.capayorganic.com/fftoyou_info.php\">Capay Organic\u003c/a> as they offer a large box of fruits and vegetables that suited my needs to feed a family of four. They also deliver directly to homes so I don't have to go to a pick-up location, which some CSAs require. Although going to a pick-up location is a great way to get to know more about the farm you are supporting, I've felt strapped for time lately, so the home drop-off service was a huge selling point for me. Smaller boxes are also available, as are mostly fruit boxes. You can also sign up for anything from weekly to once-a-month deliveries. For a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">list of local CSAs and the services they provide\u003c/a> see Jennifer Maiser’s excellent post previously published on BAB.\u003c/p>\n\u003cp>So, after a week with my box of veggies and fruits, I’ve come to realize that CSAs and Farmers' Markets offer different benefits and limitations. Following are three lists summing up my thoughts. These lists are in no way complete and I welcome any additions, disagreements, or thoughts you may have.\u003c/p>\n\u003cp>\u003cstrong>Why You Should Use Either a CSA or Buy at the Local Farmers' Market\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> 1. Small family farms are becoming scarcer each year and federal farm subsidies mostly help only large corporate farmers. I believe strongly in keeping local farms solvent, and being part of a CSA or buying regularly from a farmers' market seem the best ways to do this.\u003c/p>\n\u003cp> 2. The farming of varied local organic produce helps the local environment. For instance, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/21/honey-bees/\">honey bees\u003c/a> are dying in record numbers, most likely because of the use of pesticides, which causes a neurological disorder in the bees, and because of agricultural \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/04/19/MNBR107C59.DTL&type=printable\"> “monocultures of single crops that create ‘floral deserts’ when not in bloom.”\u003c/a> Local organic farms therefore help keep the honey bees (and birds, insects, etc.) happier and healthier. \u003c/p>\n\u003cp> 3. Produce from both Farmers' Markets and CSAs are grown closer to home, and therefore less oil is used to get them to your table.\u003c/p>\n\u003cp> 4. The fruits and vegetables are freshly picked and organic, with the amazing flavors that only food in peak season can have.\u003c/p>\n\u003cp>\u003cstrong>Why Use a CSA?\u003c/strong>\u003c/p>\n\u003cp> 1. Having a box delivered to your front porch is incredibly convenient.\u003c/p>\n\u003cp> 2. If you pick up your CSA box, you have the opportunity to get to know the people from the farm you are supporting and to be part of a larger food community in your area.\u003c/p>\n\u003cp> 3. The produce is organic, seasonal, and locally produced. \u003c/p>\n\u003cp> 4. Being limited to what the CSA delivers each week forces you to fully accept the idea of cooking with only seasonal produce, which can be fun and help you stretch your cooking repertoire.\u003c/p>\n\u003cp> 5. You are assured of shopping locally each week, regardless of how busy you are or how convenient or inconvenient it is to get to the market.\u003c/p>\n\u003cp> 6. CSAs often include something unique or fun in their weekly box that you might not find or think to buy at a farmer’s market. For instance, last week we got a bag of some of the most delicious salted pistachios I’ve ever had.\u003c/p>\n\u003cp> 7. Many CSAs provide newsletters with recipes to subscribers, which are informative and can help you figure out how to be a better seasonal cook.\u003c/p>\n\u003cp> 8. You are often encouraged to visit the actual farm, which brings you closer to the food you eat and can help you educate your children about what they eat. The farms often also have events that you can participate in throughout the year.\u003c/p>\n\u003cp>\u003cstrong>Why Shop at a Farmers' Market?\u003c/strong>\u003c/p>\n\u003cp> 1. Many people, like me, want to control the quality of the produce they buy. It’s wonderful to smell a tomato, snap a bean, and taste a piece of lettuce before you purchase it.\u003c/p>\n\u003cp> 2. It’s nice to get to choose the fruits and vegetables you want. Although I appreciate the idea that CSA providers are knowledgeable about what is ripe at any given moment, I don’t like being confined to whatever is in season only at that specific farm. For instance, when my box arrived last Friday without any strawberries or fava beans, I was disappointed. As fava beans and strawberries are in season right now, I really wanted to receive them. And when I saw that subscribers to the “mostly fruit” box got strawberries, but that my fruit and veggie box didn’t, I was a little dissatisfied.\u003c/p>\n\u003cp> 3. The farmers' market is a great place to get my children excited about healthy food. Our trip always starts with a visit to the bounce house, which makes them excited to go there in the first place. After they take a few turns on the bouncy, they are then in great moods and primed to pick out our vegetables for the week, which in turn makes them excited to eat those vegetables later. I also like teaching them that they are part of a larger food community, and going to the farmer’s market helps them experience that community in person.\u003c/p>\n\u003cp> 4. Going to the farmers' market is a fun event. Mine always has wonderful smells permeating the air, music from local performers, people of every type wandering around, and samples of produce that are perfectly in season to taste. You can feel more connected with the food you purchase and eat by getting to know the local vendors (who are often farmers). It is closer to how people have shopped for millennia than any grocery store you could ever walk into.\u003c/p>\n\u003cp> 5. My farmers' market has non-produce vendors that I like to patronize. I often get my beef from the Prather Ranch stand, some cheese from the local cheese ladies, and sometimes fresh fish from the fish stand in addition to my produce. There are also cooked food stands and a small flower mart.\u003c/p>\n\u003cp> 6. Sometimes I need more of a specific vegetable than is provided in a CSA box. For instance, if chard bunches are smaller one week, I can choose to buy two to suit the needs of my family table. If I want to bake a large blueberry tart, I can purchase two pints instead of one.\u003c/p>\n\u003cp>One nice way to get the benefits of both a CSA and your local farmers' market is to simply do both. You can often purchase a smaller weekly box from a CSA, or get one only once or twice a month and then supplement from your local farmers' market. I plan on doing this myself.\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>\u003cstrong>Btw:\u003c/strong> Interestingly, I see that there is currently a \u003ca href=\"http://www.chowhound.com/topics/508369\">discussion about Farmers' Markets vs CSA\u003c/a> on Chowhound.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/968/csas-and-farmers-markets","authors":["5016"],"categories":["bayareabites_95"],"tags":["bayareabites_368","bayareabites_65","bayareabites_667","bayareabites_137"],"label":"bayareabites"},"bayareabites_692":{"type":"posts","id":"bayareabites_692","meta":{"index":"posts_1591205157","site":"bayareabites","id":"692","score":null,"sort":[1186507680000]},"guestAuthors":[],"slug":"mariquita-farm-mystery-box","title":"Mariquita Farm Mystery Box","publishDate":1186507680,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cover-image-mariquita-757600.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Last Thursday, I made my way to \u003cstrong>\u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>\u003c/strong>, a small new pizza restaurant occupying a street corner in Dogpatch, to participate in an interesting new San Francisco ritual. I looked for the minivan full of vegetables, handed over $25 for a giant box of produce, and then sat down to eat dinner with some friends, side-by-side with other food lovers or food industry folks who were also at Piccino to purchase a \"Mystery Box.\"\u003c/p>\n\u003cp>The Mystery Box was chock full of enough vegetables to feed a family of four for at least a week, and was grown by the farmers at \u003cstrong>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a>\u003c/strong>, a well-known organic farm in Watsonville. Until March, Mariquita was a popular booth at the Ferry Plaza Farmers' Market on Saturdays.\u003c/p>\n\u003cp>When Mariquita's owners, husband and wife team Andy Griffin and Julia Wiley, decided to pull out of the market, a roar went up among customers who had been shopping at their market booth for many years. \"We stopped going because our restaurant deliveries and CSA were successful enough that we didn't have to go to the Ferry Plaza, but we had customers who were having complete withdrawals and not dealing with it very gracefully,\" says Julia.\u003c/p>\n\u003cp>Thus was born the Mystery Box. Julia has a goal of eating at every restaurant that is a customer of Mariquita Farm, and decided to combine this goal with a trip to the city twice a month this summer, parking outside one of the restaurants and selling Mystery Boxes to customers who pre-ordered on the Internet. So far, she has conducted Thursday night box sales at \u003cstrong>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's great cross-promotion for the restaurants,\" Julia told me on the phone on Monday. Many customers pick up their produce and stay at the restaurant to eat dinner. Additionally, the Mystery Box is a great way for the farm to add some extra income and off-load some of their surplus during the high season. Farmer Andy Griffin picked the produce for the Mystery Boxes on Thursday afternoon, and Julia printed up the ingredients list five minutes before driving to San Francisco, giving the farm ultimate flexibility in giving box-buyers the freshest produce that the farm had to offer.\u003c/p>\n\u003cp>This box contains a massive amount of food -- next time I will be splitting the box with a friend. This week, however, my friend \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/\">Jeanne\u003c/a>\u003c/strong> and I bought individual boxes. I talked to her last night about yet another recipe to use up some of the produce. \"How long,\" I asked, \"do you think you and I have spent on the phone this week talking about strategy to use up our produce boxes?\" It was probably at least two hours since last Thursday.\u003c/p>\n\u003cp>This week the box contained: Godzilla fingerling potatoes, chives, rosemary, basil, Amsterdam cutting celery, erbette chard, Egyptian beets, spigariello, green and white cucumbers, mixed summer squash, poblano peppers, pimiento de padron peppers, purple and white bell peppers, carrots, and fennel. I was delighted to find several things in the box that I have never used before, and have been having fun this week planning new recipes for my produce.\u003c/p>\n\u003cp>If you don't participate in a \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/community-supported-agriculture.jsp\">CSA\u003c/a>\u003c/strong>, this is a great way to have the benefits of a CSA this summer on a casual, as desired, basis.\u003c/p>\n\u003cp>One tip: Take along a few canvas bags, as Julia likes to take the boxes back -- they are expensive for the farm, and she'd rather they not go home with us. You can then transfer all your box goodies to your own bags.\u003c/p>\n\u003cp>The next Mystery Box drop-off will be on Thursday, August 16 at \u003cstrong>\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>\u003c/strong>. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">To purchase a Mystery Box, sign-up through Mariquita's website\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1186507680,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":630},"headData":{"title":"Mariquita Farm Mystery Box | KQED","description":"Last Thursday, I made my way to Piccino, a small new pizza restaurant occupying a street corner in Dogpatch, to participate in an interesting new San Francisco ritual. I looked for the minivan full of vegetables, handed over $25 for a giant box of produce, and then sat down to eat dinner with some friends,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mariquita Farm Mystery Box","datePublished":"2007-08-07T17:28:00.000Z","dateModified":"2007-08-07T17:28:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"692 http://blogs.kqed.org/bayareabites/2007/08/07/mariquita-farm-mystery-box/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/07/mariquita-farm-mystery-box/","disqusTitle":"Mariquita Farm Mystery Box","path":"/bayareabites/692/mariquita-farm-mystery-box","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cover-image-mariquita-757600.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Last Thursday, I made my way to \u003cstrong>\u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>\u003c/strong>, a small new pizza restaurant occupying a street corner in Dogpatch, to participate in an interesting new San Francisco ritual. I looked for the minivan full of vegetables, handed over $25 for a giant box of produce, and then sat down to eat dinner with some friends, side-by-side with other food lovers or food industry folks who were also at Piccino to purchase a \"Mystery Box.\"\u003c/p>\n\u003cp>The Mystery Box was chock full of enough vegetables to feed a family of four for at least a week, and was grown by the farmers at \u003cstrong>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a>\u003c/strong>, a well-known organic farm in Watsonville. Until March, Mariquita was a popular booth at the Ferry Plaza Farmers' Market on Saturdays.\u003c/p>\n\u003cp>When Mariquita's owners, husband and wife team Andy Griffin and Julia Wiley, decided to pull out of the market, a roar went up among customers who had been shopping at their market booth for many years. \"We stopped going because our restaurant deliveries and CSA were successful enough that we didn't have to go to the Ferry Plaza, but we had customers who were having complete withdrawals and not dealing with it very gracefully,\" says Julia.\u003c/p>\n\u003cp>Thus was born the Mystery Box. Julia has a goal of eating at every restaurant that is a customer of Mariquita Farm, and decided to combine this goal with a trip to the city twice a month this summer, parking outside one of the restaurants and selling Mystery Boxes to customers who pre-ordered on the Internet. So far, she has conducted Thursday night box sales at \u003cstrong>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>\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>\"It's great cross-promotion for the restaurants,\" Julia told me on the phone on Monday. Many customers pick up their produce and stay at the restaurant to eat dinner. Additionally, the Mystery Box is a great way for the farm to add some extra income and off-load some of their surplus during the high season. Farmer Andy Griffin picked the produce for the Mystery Boxes on Thursday afternoon, and Julia printed up the ingredients list five minutes before driving to San Francisco, giving the farm ultimate flexibility in giving box-buyers the freshest produce that the farm had to offer.\u003c/p>\n\u003cp>This box contains a massive amount of food -- next time I will be splitting the box with a friend. This week, however, my friend \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/\">Jeanne\u003c/a>\u003c/strong> and I bought individual boxes. I talked to her last night about yet another recipe to use up some of the produce. \"How long,\" I asked, \"do you think you and I have spent on the phone this week talking about strategy to use up our produce boxes?\" It was probably at least two hours since last Thursday.\u003c/p>\n\u003cp>This week the box contained: Godzilla fingerling potatoes, chives, rosemary, basil, Amsterdam cutting celery, erbette chard, Egyptian beets, spigariello, green and white cucumbers, mixed summer squash, poblano peppers, pimiento de padron peppers, purple and white bell peppers, carrots, and fennel. I was delighted to find several things in the box that I have never used before, and have been having fun this week planning new recipes for my produce.\u003c/p>\n\u003cp>If you don't participate in a \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/community-supported-agriculture.jsp\">CSA\u003c/a>\u003c/strong>, this is a great way to have the benefits of a CSA this summer on a casual, as desired, basis.\u003c/p>\n\u003cp>One tip: Take along a few canvas bags, as Julia likes to take the boxes back -- they are expensive for the farm, and she'd rather they not go home with us. You can then transfer all your box goodies to your own bags.\u003c/p>\n\u003cp>The next Mystery Box drop-off will be on Thursday, August 16 at \u003cstrong>\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>\u003c/strong>. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">To purchase a Mystery Box, sign-up through Mariquita's website\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/692/mariquita-farm-mystery-box","authors":["5019"],"tags":["bayareabites_368","bayareabites_78","bayareabites_369"],"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. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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