Eatwell Farm to Begin Breeding its Own Heritage Poultry
Big Chill for California Citrus Growers
Pick Your Own: Family-friendly U-Pick Orchards and Farms
Illness affects the food community: Nigel Walker of Eatwell Farm diagnosed with cancer
Holiday Gifts from the Farmers' Market: Ferry Plaza
Almanac Beer Company: Local brewers, local ingredients
Ferry Plaza Farmers Market: June Report
Mediterranean Fruit Fly Affecting Solano/Yolo County Farms
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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"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. 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Taste tomatoes fresh off the vine, soak up some sun, pick up DIY skills, and meet the people behind your food on a weekend farm field trip.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences all summer long, from berry u-picks and ranch picnics to farm campouts and harvest festivals. \u003ca href=\"http://www.cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cp>\u003cstrong>CUESA Food \u003cspan class=\"amp\">&\u003c/span> Farm Tours\u003c/strong>\u003c/p>\n\u003cp>Each year, \u003ca href=\"http://www.cuesa.org/food-farm-tours\">CUESA\u003c/a> offers about six full-day excursions to explore the farms and facilities of our market sellers. The next one will be on July 10, a berry and tomato u-pick adventure to Glashoff Farms and Capay Organic. Perfect for busy city dwellers, tours include round-trip bus transportation and a delicious farm-fresh lunch. Stay tuned to the \u003ca href=\"http://www.cuesa.org/subscribe\">CUESA’s e-letter\u003c/a> to hear about upcoming tours.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/event/2016/u-pick-summer-fruit-farm-tour\">\u003cem>CUESA U-Pick Summer Fruit Farm Tour\u003c/em>\u003c/a>\u003cem>: July 10 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Girl Kitchen Co., Oakland\u003c/strong>\u003c/p>\n\u003cp>Get a taste of farm life without leaving the Bay Area. \u003ca href=\"http://www.cuesa.org/seller/happy-girl-kitchen-co\">Happy Girl Kitchen\u003c/a> hosts workshops at a Victorian house built in 1892 in the Temescal district of North Oakland. The kitchen opens onto a back porch overlooking the oldest surviving barn in Oakland. From pickling to jam making, Happy Girl will show you how to preserve summer’s best.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/1642380285984384/\">\u003cem>Barn Fair\u003c/em>\u003c/a>\u003cem>: July 10\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://happygirlkitchen.com/collections/workshops-in-oakland\">\u003cem>Food Preservation Workshops\u003c/em>\u003c/a>\u003cem>: Check schedule (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110544\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/strawberry_harvest_dg_0_0.jpg\" alt=\"Strawberry harvesting\" width=\"600\" height=\"403\" class=\"size-full wp-image-110544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/strawberry_harvest_dg_0_0.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/strawberry_harvest_dg_0_0-400x269.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry harvesting \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, \u003c/strong>\u003cstrong>Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com/\">\u003cem>Organic Strawberry U-Pick\u003c/em>\u003c/a>\u003cem>: Runs through September\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Glashoff Farms, Fairfield\u003c/strong>\u003c/p>\n\u003cp>Break out your best cobbler recipe after your trip to \u003ca href=\"http://www.cuesa.org/seller/glashoff-farms\">Glashoff Farms\u003c/a>. Larry and Maria Glashoff offer a u-pick during berry season, usually May through July. Boysenberries and marionberries have come and gone, but blackberry season is at its peak and should last another three weeks.\u003c/p>\n\u003cp>\u003cem>Blackberry U-Pick: Runs through mid-July\u003c/em> (\u003cem>by appointment only! email the Glashoffs at glashoffssuisunvalley@gmail.com\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company\u003c/strong>\u003cstrong>, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"http://www.cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/shop/class_detail/friday-farm-tour-special-edition-gordon-edgar-celebrates-cheddar-friday-july-15th?sku=/FORK%20CLASS%20071516\">\u003cem>Farm Tour and Cheese Tasting with Cheese Expert Gordon Edgar\u003c/em>\u003c/a>\u003cem>: July 15 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/shop/class_detail/kids-kitchen-12-yrs-hands-class-chef-jennifer-luttrell-friday-july-29th?sku=/FORK%20CLASS%20072916\">\u003cem>Kids in the Kitchen Class with Chef Jennifer Luttrell\u003c/em>\u003c/a>\u003cem>: July 29 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110541\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/capay_organic_tram_by_bill_goidell.jpeg\" alt=\"Tractor tram \" width=\"610\" height=\"406\" class=\"size-full wp-image-110541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/capay_organic_tram_by_bill_goidell.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/capay_organic_tram_by_bill_goidell-400x266.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Tractor tram \u003ccite>(Capay Organic)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) in Yolo County welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003ca href=\"http://capaytomato2016.eventbrite.com/\">\u003cem>9th Annual Capay Tomato Festival\u003c/em>\u003c/a>\u003cem>: July 16 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmfreshtoyou.com/events/event/?region=SF\">\u003cem>Free Farm Tour\u003c/em>\u003c/a>\u003cem>: August 20\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eatwell Farm, Dixon\u003c/strong>\u003c/p>\n\u003cp>From their May Strawberry Days to a Pumpkin Party in the fall, \u003ca href=\"http://www.cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a> offers fun farm activities that create community around harvesting, preserving, and sharing good food. Next up is their series of Tomato Sauce Canning Parties: harvest ripe and juicy organic tomatoes from the farm, and learn how to create delicious tomato sauce to savor the rest of the year. Don’t worry if you’ve never canned before—just roll your sleeves up, and someone will show you how. Cap the day off with a community potluck and sleepover on the farm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatwell.com/events\">\u003cem>Tomato Sauce Canning Party and Sleepover\u003c/em>\u003c/a>\u003cem>: July 23-24, August 6-7, August 20-21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatwell.com/events\">\u003cem>Annual Pumpkin Party and Harvest Market\u003c/em>\u003c/a>: \u003cem>October 9 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lonely Mountain Farm, Corralitos\u003c/strong>\u003c/p>\n\u003cp>First-generation organic farmers Kenny and Molly Baker host dinners several times a year at \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a>, just north of Watsonville. Their next one is a five-course affair prepared by chef Andre Cavallaro (formerly of Marla’s Bakery) using produce from the farm, paired with beer from Corralitos Brewing Company. Keep your eyes peeled for the farm’s Nigerian dwarf goats!\u003c/p>\n\u003cp>\u003ca href=\"http://www.lonelymountainfarm.com/Events.html\">\u003cem>Mid-Summer Farm Dinner by Andre Cavallaro\u003c/em>\u003c/a>\u003cem>: July 24 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil’s Gulch Ranch, Nicasio\u003c/strong>\u003c/p>\n\u003cp>A farm with an educational mission, \u003ca href=\"http://www.cuesa.org/seller/devils-gulch-ranch\">Devil’s Gulch Ranch\u003c/a> offers farm tours and partners with the Marin YMCA to offer summer camps for kids. Campers get to connect with nature through games, traditional skills and crafts, animal care, gardening, and other outdoor activities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ymcasf.org/programs/summer-camp-marin#field-collection-1444\" target=\"_blank\">\u003cem>Devil’s Gulch Educational Services/YMCA Summer Day Camps\u003c/em>\u003c/a>\u003cem>:\u003c/em>\u003cem> Sessions run through August 8 (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.devilsgulchranch.com/programs.html\">\u003cem>Summer Family Picnic and Open House\u003c/em>\u003c/a>\u003cem>: August 13 and 14 (RSVP required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, pony rides, and more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gravensteinapplefair.com/\">\u003cem>Gravenstein Apple Fair\u003c/em>\u003c/a>\u003cem>: August 13 and 14\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110543\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/stempe_barn.jpg\" alt=\"Stemple Creek Ranch tour \" width=\"610\" height=\"407\" class=\"size-full wp-image-110543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/stempe_barn.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/stempe_barn-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Stemple Creek Ranch tour \u003ccite>(Ana Valdes/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch \u003ca href=\"http://www.cuesa.org/seller/stemple-creek-ranch\">Stemple Creek Ranch\u003c/a> opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/stemplecreek.com/events\">\u003cem>Ranch Tour\u003c/em>\u003c/a>\u003cem>: August 20 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/stemplecreek.com/events\">\u003cem>Annual Open House \u003cspan class=\"amp\">&\u003c/span> BBQ\u003c/em>\u003c/a>\u003cem>: September 17 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003ca href=\"http://theheirloomexpo.com/\">\u003cem>National Heirloom Exposition\u003c/em>\u003c/a>\u003cem>: September 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Farmer Olympics, Petaluma\u003c/strong>\u003c/p>\n\u003cp>Who’s ready to test their prowess in wheelbarrow racing, squash bowling, and watermelon seed spitting? Hosted by Farmers Guild, the Farmer Olympics is an epic day of agrarian games and merriment celebrating local food, sustainable agriculture, and the next generation of farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmersguild.org/farmer-olympics-2016.html\">\u003cem>Farmer Olympics\u003c/em>\u003c/a>\u003cem>: September 17\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110540\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/achadinha.jpg\" alt=\"Goats \" width=\"610\" height=\"407\" class=\"size-full wp-image-110540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/achadinha.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/achadinha-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Goats \u003ccite>(Achadinha Cheese Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>Tour the dairy and meet (and perhaps even pet!) goats up close on an \u003ca href=\"http://www.cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.achadinha.com/ranch-tours.html\">\u003cem>Ranch Tours\u003c/em>\u003c/a>\u003cem>: Ongoing (by appointment only)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.achadinha.com/the-cheese-maker.html\">\u003cem>Cheese Maker Classes\u003c/em>\u003c/a>\u003cem>: September 24 and November 12 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Casa Rosa Farms, Capay Valley\u003c/strong>\u003c/p>\n\u003cp>During the fall olive harvest, \u003ca href=\"http://www.casarosafarm.com/\">Casa Rosa Farm\u003c/a> invites families to pick their own fresh olives and camp out on the farm. Admission includes a gallon of olive oil, a tour of the olive mill, and a communal meal featuring meats and produce from the farm.\u003c/p>\n\u003cp>\u003cem>Olive Harvest: October (dates TBD; stay tuned to \u003c/em>\u003ca href=\"http://www.casarosafarm.com/\">\u003cem>Casa Rosa website\u003c/em>\u003c/a>\u003cem> for details and reservations)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Public farm day through \u003c/em>\u003ca href=\"http://capayvalleygrown.net/?page_id=580\">\u003cem>Capay Valley Grown\u003c/em>\u003c/a>\u003cem> in conjunction with \u003c/em>\u003ca href=\"http://www.hoesdown.org/\">\u003cem>Hoes Down Festival\u003c/em>\u003c/a>\u003cem>: October 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hoes Down Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>Put your hoes down and party with Full Belly Farm at this annual two-day celebration of the harvest season. Camp in the walnut orchards and enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, and more\u003c/p>\n\u003cp>\u003ca href=\"http://www.hoesdown.org/\">\u003cem>Hoes Down Festival\u003c/em>\u003c/a>\u003cem>: October 1-2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"http://www.cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">\u003cem>“Stay \u003cspan class=\"amp\">&\u003c/span> Cook” and “Just Stay” Weekends\u003c/em>\u003c/a>\u003cem>: February through November (reservations required)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"CUESA has collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to check the details.","status":"publish","parent":0,"modified":1467833465,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":64,"wordCount":1437},"headData":{"title":"20+ Summer Farm Getaways for Ag-Hungry City Folks | KQED","description":"CUESA has collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to check the details.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"20+ Summer Farm Getaways for Ag-Hungry City Folks","datePublished":"2016-07-06T19:31:05.000Z","dateModified":"2016-07-06T19:31:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110538 http://ww2.kqed.org/bayareabites/?p=110538","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/06/20-summer-farm-getaways-for-ag-hungry-city-folks/","disqusTitle":"20+ Summer Farm Getaways for Ag-Hungry City Folks","nprByline":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/110538/20-summer-farm-getaways-for-ag-hungry-city-folks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Need a delicious excuse to get out of the city? Taste tomatoes fresh off the vine, soak up some sun, pick up DIY skills, and meet the people behind your food on a weekend farm field trip.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences all summer long, from berry u-picks and ranch picnics to farm campouts and harvest festivals. \u003ca href=\"http://www.cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cp>\u003cstrong>CUESA Food \u003cspan class=\"amp\">&\u003c/span> Farm Tours\u003c/strong>\u003c/p>\n\u003cp>Each year, \u003ca href=\"http://www.cuesa.org/food-farm-tours\">CUESA\u003c/a> offers about six full-day excursions to explore the farms and facilities of our market sellers. The next one will be on July 10, a berry and tomato u-pick adventure to Glashoff Farms and Capay Organic. Perfect for busy city dwellers, tours include round-trip bus transportation and a delicious farm-fresh lunch. Stay tuned to the \u003ca href=\"http://www.cuesa.org/subscribe\">CUESA’s e-letter\u003c/a> to hear about upcoming tours.\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>\u003ca href=\"http://www.cuesa.org/event/2016/u-pick-summer-fruit-farm-tour\">\u003cem>CUESA U-Pick Summer Fruit Farm Tour\u003c/em>\u003c/a>\u003cem>: July 10 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Girl Kitchen Co., Oakland\u003c/strong>\u003c/p>\n\u003cp>Get a taste of farm life without leaving the Bay Area. \u003ca href=\"http://www.cuesa.org/seller/happy-girl-kitchen-co\">Happy Girl Kitchen\u003c/a> hosts workshops at a Victorian house built in 1892 in the Temescal district of North Oakland. The kitchen opens onto a back porch overlooking the oldest surviving barn in Oakland. From pickling to jam making, Happy Girl will show you how to preserve summer’s best.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/1642380285984384/\">\u003cem>Barn Fair\u003c/em>\u003c/a>\u003cem>: July 10\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://happygirlkitchen.com/collections/workshops-in-oakland\">\u003cem>Food Preservation Workshops\u003c/em>\u003c/a>\u003cem>: Check schedule (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110544\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/strawberry_harvest_dg_0_0.jpg\" alt=\"Strawberry harvesting\" width=\"600\" height=\"403\" class=\"size-full wp-image-110544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/strawberry_harvest_dg_0_0.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/strawberry_harvest_dg_0_0-400x269.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry harvesting \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, \u003c/strong>\u003cstrong>Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com/\">\u003cem>Organic Strawberry U-Pick\u003c/em>\u003c/a>\u003cem>: Runs through September\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Glashoff Farms, Fairfield\u003c/strong>\u003c/p>\n\u003cp>Break out your best cobbler recipe after your trip to \u003ca href=\"http://www.cuesa.org/seller/glashoff-farms\">Glashoff Farms\u003c/a>. Larry and Maria Glashoff offer a u-pick during berry season, usually May through July. Boysenberries and marionberries have come and gone, but blackberry season is at its peak and should last another three weeks.\u003c/p>\n\u003cp>\u003cem>Blackberry U-Pick: Runs through mid-July\u003c/em> (\u003cem>by appointment only! email the Glashoffs at glashoffssuisunvalley@gmail.com\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company\u003c/strong>\u003cstrong>, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"http://www.cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/shop/class_detail/friday-farm-tour-special-edition-gordon-edgar-celebrates-cheddar-friday-july-15th?sku=/FORK%20CLASS%20071516\">\u003cem>Farm Tour and Cheese Tasting with Cheese Expert Gordon Edgar\u003c/em>\u003c/a>\u003cem>: July 15 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/shop/class_detail/kids-kitchen-12-yrs-hands-class-chef-jennifer-luttrell-friday-july-29th?sku=/FORK%20CLASS%20072916\">\u003cem>Kids in the Kitchen Class with Chef Jennifer Luttrell\u003c/em>\u003c/a>\u003cem>: July 29 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110541\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/capay_organic_tram_by_bill_goidell.jpeg\" alt=\"Tractor tram \" width=\"610\" height=\"406\" class=\"size-full wp-image-110541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/capay_organic_tram_by_bill_goidell.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/capay_organic_tram_by_bill_goidell-400x266.jpeg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Tractor tram \u003ccite>(Capay Organic)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) in Yolo County welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003ca href=\"http://capaytomato2016.eventbrite.com/\">\u003cem>9th Annual Capay Tomato Festival\u003c/em>\u003c/a>\u003cem>: July 16 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmfreshtoyou.com/events/event/?region=SF\">\u003cem>Free Farm Tour\u003c/em>\u003c/a>\u003cem>: August 20\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eatwell Farm, Dixon\u003c/strong>\u003c/p>\n\u003cp>From their May Strawberry Days to a Pumpkin Party in the fall, \u003ca href=\"http://www.cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a> offers fun farm activities that create community around harvesting, preserving, and sharing good food. Next up is their series of Tomato Sauce Canning Parties: harvest ripe and juicy organic tomatoes from the farm, and learn how to create delicious tomato sauce to savor the rest of the year. Don’t worry if you’ve never canned before—just roll your sleeves up, and someone will show you how. Cap the day off with a community potluck and sleepover on the farm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatwell.com/events\">\u003cem>Tomato Sauce Canning Party and Sleepover\u003c/em>\u003c/a>\u003cem>: July 23-24, August 6-7, August 20-21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatwell.com/events\">\u003cem>Annual Pumpkin Party and Harvest Market\u003c/em>\u003c/a>: \u003cem>October 9 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lonely Mountain Farm, Corralitos\u003c/strong>\u003c/p>\n\u003cp>First-generation organic farmers Kenny and Molly Baker host dinners several times a year at \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a>, just north of Watsonville. Their next one is a five-course affair prepared by chef Andre Cavallaro (formerly of Marla’s Bakery) using produce from the farm, paired with beer from Corralitos Brewing Company. Keep your eyes peeled for the farm’s Nigerian dwarf goats!\u003c/p>\n\u003cp>\u003ca href=\"http://www.lonelymountainfarm.com/Events.html\">\u003cem>Mid-Summer Farm Dinner by Andre Cavallaro\u003c/em>\u003c/a>\u003cem>: July 24 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil’s Gulch Ranch, Nicasio\u003c/strong>\u003c/p>\n\u003cp>A farm with an educational mission, \u003ca href=\"http://www.cuesa.org/seller/devils-gulch-ranch\">Devil’s Gulch Ranch\u003c/a> offers farm tours and partners with the Marin YMCA to offer summer camps for kids. Campers get to connect with nature through games, traditional skills and crafts, animal care, gardening, and other outdoor activities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ymcasf.org/programs/summer-camp-marin#field-collection-1444\" target=\"_blank\">\u003cem>Devil’s Gulch Educational Services/YMCA Summer Day Camps\u003c/em>\u003c/a>\u003cem>:\u003c/em>\u003cem> Sessions run through August 8 (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.devilsgulchranch.com/programs.html\">\u003cem>Summer Family Picnic and Open House\u003c/em>\u003c/a>\u003cem>: August 13 and 14 (RSVP required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, pony rides, and more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gravensteinapplefair.com/\">\u003cem>Gravenstein Apple Fair\u003c/em>\u003c/a>\u003cem>: August 13 and 14\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110543\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/stempe_barn.jpg\" alt=\"Stemple Creek Ranch tour \" width=\"610\" height=\"407\" class=\"size-full wp-image-110543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/stempe_barn.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/stempe_barn-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Stemple Creek Ranch tour \u003ccite>(Ana Valdes/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch \u003ca href=\"http://www.cuesa.org/seller/stemple-creek-ranch\">Stemple Creek Ranch\u003c/a> opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/stemplecreek.com/events\">\u003cem>Ranch Tour\u003c/em>\u003c/a>\u003cem>: August 20 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/stemplecreek.com/events\">\u003cem>Annual Open House \u003cspan class=\"amp\">&\u003c/span> BBQ\u003c/em>\u003c/a>\u003cem>: September 17 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003ca href=\"http://theheirloomexpo.com/\">\u003cem>National Heirloom Exposition\u003c/em>\u003c/a>\u003cem>: September 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Farmer Olympics, Petaluma\u003c/strong>\u003c/p>\n\u003cp>Who’s ready to test their prowess in wheelbarrow racing, squash bowling, and watermelon seed spitting? Hosted by Farmers Guild, the Farmer Olympics is an epic day of agrarian games and merriment celebrating local food, sustainable agriculture, and the next generation of farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmersguild.org/farmer-olympics-2016.html\">\u003cem>Farmer Olympics\u003c/em>\u003c/a>\u003cem>: September 17\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_110540\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/achadinha.jpg\" alt=\"Goats \" width=\"610\" height=\"407\" class=\"size-full wp-image-110540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/achadinha.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/achadinha-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Goats \u003ccite>(Achadinha Cheese Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>Tour the dairy and meet (and perhaps even pet!) goats up close on an \u003ca href=\"http://www.cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.achadinha.com/ranch-tours.html\">\u003cem>Ranch Tours\u003c/em>\u003c/a>\u003cem>: Ongoing (by appointment only)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.achadinha.com/the-cheese-maker.html\">\u003cem>Cheese Maker Classes\u003c/em>\u003c/a>\u003cem>: September 24 and November 12 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Casa Rosa Farms, Capay Valley\u003c/strong>\u003c/p>\n\u003cp>During the fall olive harvest, \u003ca href=\"http://www.casarosafarm.com/\">Casa Rosa Farm\u003c/a> invites families to pick their own fresh olives and camp out on the farm. Admission includes a gallon of olive oil, a tour of the olive mill, and a communal meal featuring meats and produce from the farm.\u003c/p>\n\u003cp>\u003cem>Olive Harvest: October (dates TBD; stay tuned to \u003c/em>\u003ca href=\"http://www.casarosafarm.com/\">\u003cem>Casa Rosa website\u003c/em>\u003c/a>\u003cem> for details and reservations)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Public farm day through \u003c/em>\u003ca href=\"http://capayvalleygrown.net/?page_id=580\">\u003cem>Capay Valley Grown\u003c/em>\u003c/a>\u003cem> in conjunction with \u003c/em>\u003ca href=\"http://www.hoesdown.org/\">\u003cem>Hoes Down Festival\u003c/em>\u003c/a>\u003cem>: October 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hoes Down Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>Put your hoes down and party with Full Belly Farm at this annual two-day celebration of the harvest season. Camp in the walnut orchards and enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, and more\u003c/p>\n\u003cp>\u003ca href=\"http://www.hoesdown.org/\">\u003cem>Hoes Down Festival\u003c/em>\u003c/a>\u003cem>: October 1-2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"http://www.cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\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.philoapplefarm.com/\">\u003cem>“Stay \u003cspan class=\"amp\">&\u003c/span> Cook” and “Just Stay” Weekends\u003c/em>\u003c/a>\u003cem>: February through November (reservations required)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110538/20-summer-farm-getaways-for-ag-hungry-city-folks","authors":["byline_bayareabites_110538"],"categories":["bayareabites_50","bayareabites_1874"],"tags":["bayareabites_1059","bayareabites_13172","bayareabites_254","bayareabites_1418","bayareabites_8931"],"featImg":"bayareabites_110542","label":"bayareabites"},"bayareabites_85289":{"type":"posts","id":"bayareabites_85289","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85289","score":null,"sort":[1407163907000]},"guestAuthors":[],"slug":"eatwell-farm-to-begin-breeding-its-own-heritage-poultry","title":"Eatwell Farm to Begin Breeding its Own Heritage Poultry","publishDate":1407163907,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85360\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\" alt=\"Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\" width=\"1000\" height=\"563\" class=\"size-full wp-image-85360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a dirty secret of almost all egg operations that consumers don’t know or don’t want to face: that even the happiest chickens, which have the widest pastures to roam on, and are fed the highest quality organic feed, come from large-scale hatcheries where the males, upon birth, are tossed into a meat grinder.\u003c/p>\n\u003cp>“It’s a bad habit that we’ve gotten into, because we’re so accustomed to industrialized poultry and the large hatcheries that produce high volumes of birds,” said Jim Adkins, founder of the North Carolina-based \u003ca href=\"http://sustainablepoultrynetwork.com/\" target=\"_blank\">Sustainable Poultry Network\u003c/a>. “It’s the easy way out, but it’s not sustainable, nor is it humane. We’ve become such poor stewards of the animals we’ve been entrusted with.”\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” agreed Nigel Walker, owner of \u003ca href=\"http://www.eatwell.com/#whats-a-csa\" target=\"_blank\">Eatwell Farm\u003c/a> in Dixon, who is a regular fixture at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Building’s Farmers’ Market\u003c/a> on Saturday, and whose CSA has over 1100 members (disclosure: I am one of them). \u003c/p>\n\u003cp>“Some of the males from the hatchery where we get our chicks go to feed the raptors and snakes at \u003ca href=\"http://www.vetmed.ucdavis.edu/calraptor/\" target=\"_blank\">UC Davis\u003c/a>, but it’s the industry standard,” said Walker, who started Eatwell in 1993. “Whether it’s online, or a hippie-dippie hatchery with beautiful pictures of chicks, everybody does this.”\u003c/p>\n\u003cfigure id=\"attachment_85375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\" alt=\"If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>No longer content with the industry standard, the British-born Walker is embarking on a better, more sustainable solution. He has launched a \u003ca href=\"https://www.barnraiser.us/projects/eatwell-farm-pioneering-the-next-generation-of-humane-sustainable-poultry\" target=\"_blank\">\u003cstrong>Barnraiser campaign\u003c/strong>\u003c/a> – \u003ca href=\"http://www.barnraiser.us/\" target=\"_blank\">a San Francisco startup\u003c/a> that helps farmers and other food producers crowd-fund new projects – to raise money to begin breeding heritage chicks himself. Rather than killing off the males at birth, he will raise them for meat, something his members have been asking for.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It may sound obvious, but very few in the farming industry are doing this, mainly because of expense.\u003c/p>\n\u003cp>“It’s pretty unique,” said Adkins, who is serving as a consultant to Eatwell. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish.”\u003c/p>\n\u003cp>Walker first had a chicken operation in 1996, but he had newborn twins at the time, and his foreman found that tending chickens wasn’t for him. In 2003, the partner of his then CSA manager volunteered to begin a chicken operation anew. Walker was skeptical, because of the amount of work and expense, but agreed. He was able to raise $25,000 from his members within three weeks, but 18 months later, this man also realized it also wasn’t for him, so Walker was stuck with them.\u003c/p>\n\u003cp>“The eggs were so successful, I quickly realized I would have a riot on my hands if I stopped them,” he said. “We eventually paid back all our members, except for those who refused and are still getting their interest paid back in eggs.”\u003c/p>\n\u003cp>But in addition to his members falling hard for the eggs -- which Walker says is often the “the gateway drug” in convincing people that organic, free-range tastes so much better -- Walker noticed how much better his crops grew, in fields that had been fertilized by the chickens.\u003c/p>\n\u003cp>“We have 60 acres on which we grow our veggies and strawberries, and each year we take 20 acres of that for pasture,” he explained. “We irrigate it, and grow it with clover and rye grass, and then just before we want to plant the vegetables, we run the chickens over it. They eat it right to the ground and fertilize it. Once a week, we move them onto a new quarter acre, and by the end of the week that ground is bare, they’ve eaten everything.”\u003c/p>\n\u003cp>After that, the tractor cultivates and prepares the soil for planting, and two weeks later, they plant.\u003c/p>\n\u003cp>“For the next two years, we don’t apply any organic compost or fish emulsions,” said Walker. “There’s enough fertility to grow two years of veggies in that soil. What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves. I don’t have to think about needing to inject fish emulsion or whatever organic stuff you can think of. I just plant them, it’s a wonderful freedom. It’s made my vegetable growing so much easier.”\u003c/p>\n\u003cp>About two years ago, Walker attended an organic farming conference in Kentucky, where he took a heritage poultry breeding workshop with Adkins, and began talking to him about breeding his own chickens. Adkins paid a visit to Eatwell recently, to help with the start of the operation: Walker has already received a breeding line of chickens.\u003c/p>\n\u003cfigure id=\"attachment_85376\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\" alt=\"Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\" width=\"500\" class=\"size-full wp-image-85376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>“Jim showed us how to identify a really good rooster and hen,” said Walker. “Out of 100 roosters, he identified seven of the very best and we’re going to use those for our breeding flock.”\u003c/p>\n\u003cp>Adkins will return in October, during which time he will identify the 50 best hens and then put them into different families for breeding. Meanwhile, it’s Walker’s job to observe which hens have the highest laying output. Eventually, he hopes to be able to input data into an iphone app that can be seen by Adkins or his other mentors across the country, who can offer advice from afar.\u003c/p>\n\u003cp>It will take a full year to hatch and replace all his chickens, he says, and by the beginning of 2016, he hopes to have an entire flock -- some 3,000 birds -- of \u003ca href=\"http://en.wikipedia.org/wiki/Australorp\" target=\"_blank\">Black Australorp\u003c/a> heritage chickens. “It will be quite a celebration that day,” he said.\u003c/p>\n\u003cfigure id=\"attachment_85374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\" alt=\"These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>While Adkins knows of pretty much everyone raising heritage breed poultry themselves, he said “There’s no one remotely close” to doing anything like this on such a large scale as Walker.\u003c/p>\n\u003cp>This operation won’t bring in any more income to the farm, Walker stresses, with all the breeding pens and incubators and heat lamps and organic feed and consultants’ fees, which is why the Barnraiser campaign is necessary.\u003c/p>\n\u003cp>But it will provide his members meat birds. And perhaps most importantly, “it’s more sustainable, in that we can stop shipping chicks here from all over the country. And it’s a lot of fun,” Walker said. “And it’s more humane. It’s just the right thing to do.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch Eatwell Farm's Barnraiser campaign video:\u003c/strong>\u003cbr>\n[vimeo 102347367]\u003c/p>\n\n","blocks":[],"excerpt":"At large-scale hatcheries, male chicks are killed at birth. Nigel Walker of Eatwell Farm, in Dixon, is launching a crowd funding campaign to breed his own heritage poultry so he won't need to rely on these hatcheries, and \"because it's the right thing to do.\" He's hoping others will follow suit.","status":"publish","parent":0,"modified":1498954561,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1249},"headData":{"title":"Eatwell Farm to Begin Breeding its Own Heritage Poultry | KQED","description":"At large-scale hatcheries, male chicks are killed at birth. Nigel Walker of Eatwell Farm, in Dixon, is launching a crowd funding campaign to breed his own heritage poultry so he won't need to rely on these hatcheries, and "because it's the right thing to do." He's hoping others will follow suit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eatwell Farm to Begin Breeding its Own Heritage Poultry","datePublished":"2014-08-04T14:51:47.000Z","dateModified":"2017-07-02T00:16:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85289 http://blogs.kqed.org/bayareabites/?p=85289","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/","disqusTitle":"Eatwell Farm to Begin Breeding its Own Heritage Poultry","path":"/bayareabites/85289/eatwell-farm-to-begin-breeding-its-own-heritage-poultry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85360\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\" alt=\"Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\" width=\"1000\" height=\"563\" class=\"size-full wp-image-85360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a dirty secret of almost all egg operations that consumers don’t know or don’t want to face: that even the happiest chickens, which have the widest pastures to roam on, and are fed the highest quality organic feed, come from large-scale hatcheries where the males, upon birth, are tossed into a meat grinder.\u003c/p>\n\u003cp>“It’s a bad habit that we’ve gotten into, because we’re so accustomed to industrialized poultry and the large hatcheries that produce high volumes of birds,” said Jim Adkins, founder of the North Carolina-based \u003ca href=\"http://sustainablepoultrynetwork.com/\" target=\"_blank\">Sustainable Poultry Network\u003c/a>. “It’s the easy way out, but it’s not sustainable, nor is it humane. We’ve become such poor stewards of the animals we’ve been entrusted with.”\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” agreed Nigel Walker, owner of \u003ca href=\"http://www.eatwell.com/#whats-a-csa\" target=\"_blank\">Eatwell Farm\u003c/a> in Dixon, who is a regular fixture at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Building’s Farmers’ Market\u003c/a> on Saturday, and whose CSA has over 1100 members (disclosure: I am one of them). \u003c/p>\n\u003cp>“Some of the males from the hatchery where we get our chicks go to feed the raptors and snakes at \u003ca href=\"http://www.vetmed.ucdavis.edu/calraptor/\" target=\"_blank\">UC Davis\u003c/a>, but it’s the industry standard,” said Walker, who started Eatwell in 1993. “Whether it’s online, or a hippie-dippie hatchery with beautiful pictures of chicks, everybody does this.”\u003c/p>\n\u003cfigure id=\"attachment_85375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\" alt=\"If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>No longer content with the industry standard, the British-born Walker is embarking on a better, more sustainable solution. He has launched a \u003ca href=\"https://www.barnraiser.us/projects/eatwell-farm-pioneering-the-next-generation-of-humane-sustainable-poultry\" target=\"_blank\">\u003cstrong>Barnraiser campaign\u003c/strong>\u003c/a> – \u003ca href=\"http://www.barnraiser.us/\" target=\"_blank\">a San Francisco startup\u003c/a> that helps farmers and other food producers crowd-fund new projects – to raise money to begin breeding heritage chicks himself. Rather than killing off the males at birth, he will raise them for meat, something his members have been asking for.\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 may sound obvious, but very few in the farming industry are doing this, mainly because of expense.\u003c/p>\n\u003cp>“It’s pretty unique,” said Adkins, who is serving as a consultant to Eatwell. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish.”\u003c/p>\n\u003cp>Walker first had a chicken operation in 1996, but he had newborn twins at the time, and his foreman found that tending chickens wasn’t for him. In 2003, the partner of his then CSA manager volunteered to begin a chicken operation anew. Walker was skeptical, because of the amount of work and expense, but agreed. He was able to raise $25,000 from his members within three weeks, but 18 months later, this man also realized it also wasn’t for him, so Walker was stuck with them.\u003c/p>\n\u003cp>“The eggs were so successful, I quickly realized I would have a riot on my hands if I stopped them,” he said. “We eventually paid back all our members, except for those who refused and are still getting their interest paid back in eggs.”\u003c/p>\n\u003cp>But in addition to his members falling hard for the eggs -- which Walker says is often the “the gateway drug” in convincing people that organic, free-range tastes so much better -- Walker noticed how much better his crops grew, in fields that had been fertilized by the chickens.\u003c/p>\n\u003cp>“We have 60 acres on which we grow our veggies and strawberries, and each year we take 20 acres of that for pasture,” he explained. “We irrigate it, and grow it with clover and rye grass, and then just before we want to plant the vegetables, we run the chickens over it. They eat it right to the ground and fertilize it. Once a week, we move them onto a new quarter acre, and by the end of the week that ground is bare, they’ve eaten everything.”\u003c/p>\n\u003cp>After that, the tractor cultivates and prepares the soil for planting, and two weeks later, they plant.\u003c/p>\n\u003cp>“For the next two years, we don’t apply any organic compost or fish emulsions,” said Walker. “There’s enough fertility to grow two years of veggies in that soil. What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves. I don’t have to think about needing to inject fish emulsion or whatever organic stuff you can think of. I just plant them, it’s a wonderful freedom. It’s made my vegetable growing so much easier.”\u003c/p>\n\u003cp>About two years ago, Walker attended an organic farming conference in Kentucky, where he took a heritage poultry breeding workshop with Adkins, and began talking to him about breeding his own chickens. Adkins paid a visit to Eatwell recently, to help with the start of the operation: Walker has already received a breeding line of chickens.\u003c/p>\n\u003cfigure id=\"attachment_85376\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\" alt=\"Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\" width=\"500\" class=\"size-full wp-image-85376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>“Jim showed us how to identify a really good rooster and hen,” said Walker. “Out of 100 roosters, he identified seven of the very best and we’re going to use those for our breeding flock.”\u003c/p>\n\u003cp>Adkins will return in October, during which time he will identify the 50 best hens and then put them into different families for breeding. Meanwhile, it’s Walker’s job to observe which hens have the highest laying output. Eventually, he hopes to be able to input data into an iphone app that can be seen by Adkins or his other mentors across the country, who can offer advice from afar.\u003c/p>\n\u003cp>It will take a full year to hatch and replace all his chickens, he says, and by the beginning of 2016, he hopes to have an entire flock -- some 3,000 birds -- of \u003ca href=\"http://en.wikipedia.org/wiki/Australorp\" target=\"_blank\">Black Australorp\u003c/a> heritage chickens. “It will be quite a celebration that day,” he said.\u003c/p>\n\u003cfigure id=\"attachment_85374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\" alt=\"These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>While Adkins knows of pretty much everyone raising heritage breed poultry themselves, he said “There’s no one remotely close” to doing anything like this on such a large scale as Walker.\u003c/p>\n\u003cp>This operation won’t bring in any more income to the farm, Walker stresses, with all the breeding pens and incubators and heat lamps and organic feed and consultants’ fees, which is why the Barnraiser campaign is necessary.\u003c/p>\n\u003cp>But it will provide his members meat birds. And perhaps most importantly, “it’s more sustainable, in that we can stop shipping chicks here from all over the country. And it’s a lot of fun,” Walker said. “And it’s more humane. It’s just the right thing to do.”\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>Watch Eatwell Farm's Barnraiser campaign video:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"102347367"},"numeric":["102347367"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85289/eatwell-farm-to-begin-breeding-its-own-heritage-poultry","authors":["5567"],"categories":["bayareabites_752","bayareabites_1874","bayareabites_60"],"tags":["bayareabites_9708","bayareabites_621","bayareabites_254","bayareabites_13628","bayareabites_10170","bayareabites_13630"],"featImg":"bayareabites_85359","label":"bayareabites"},"bayareabites_76495":{"type":"posts","id":"bayareabites_76495","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76495","score":null,"sort":[1389737622000]},"guestAuthors":[],"slug":"big-chill-for-california-citrus-growers","title":"Big Chill for California Citrus Growers ","publishDate":1389737622,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76503\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\" alt=\"Icy citrus photo by Eatwell Farm\" width=\"610\" height=\"458\" class=\"size-full wp-image-76503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Icy citrus photo by Eatwell Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/big-chill-citrus-growers\">Online Education Manager for CUESA\u003c/a> (1/10/14)\u003c/p>\n\u003cp>Ted Loewen of \u003ca href=\"http://www.cuesa.org/seller/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> was looking forward to one of the best mandarin crops he’d seen in years. The trees were laden with fruit when the cold snap hit the San Joaquin Valley on December 6, sending temperatures into the low 20s.\u003c/p>\n\u003cp>“We suspected we had some pretty significant damage,” says Ted. “We still don’t know the exact amount, but it looks like it got most of the Gold Nuggets.” Usually a year-round fixture at the Saturday Ferry Plaza Farmers Market, his farm has pulled out for the winter and may not be back until stone fruit season begins in May.\u003c/p>\n\u003cp>Though seemingly mild compared to the \u003ca href=\"http://eatocracy.cnn.com/2014/01/09/farming-in-cold-weather/\">sub-zero temperatures\u003c/a> experienced in other parts of the country, a recent \u003ca href=\"http://www.cnbc.com/id/101269375\">hard freeze\u003c/a> has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus. The trade group \u003ca href=\"http://cacitrusmutual.com/images/2013_Press_Releases/Dec11_PR.pdf\">California Citrus Mutual has called it\u003c/a> the “earliest severe freeze for Valley citrus growers in over 25 years.” As farms big and small reel from the blow and take stock, counties are still assessing the damage to the $2 billion industry.\u003c/p>\n\u003ch3>Thin Skins, Damaged Fruit\u003c/h3>\n\u003cfigure id=\"attachment_76502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to Blossom Bluff, other small, diversified farms at the Ferry Plaza Farmers Market have been bitten by the frost. With less citrus to sell this season, \u003ca href=\"http://www.cuesa.org/seller/tory-farms\">Tory Farm\u003c/a> has kept a presence at the Saturday market but dropped out of Thursdays. “The bad news was the Page mandarins, which are usually our biggest seller,” says Tory Torosian. “They’re done—90% frozen. We usually have about 400 boxes in a year, and this year it was about 30.” While he is optimistic about his Oro Blanco grapefruits and Satsuma mandarins, he’s still waiting to see how his orange crop weathered the freeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thin-skinned citrus like mandarins tend to be susceptible to cold damage, while thicker-skinned varieties like navels are more cold-hardy, withstanding temperatures as low as 27 degrees. High sugar content can also increase a fruit’s cold tolerance.\u003c/p>\n\u003cp>While a certain amount of cold helps the sugars in citrus develop, too much for too long can destroy a crop. Ice forms inside the fruit’s tissues, causing them to burst. As the fruit loses its moisture through the broken membranes, it begins to dry out. “The flavor changes, it gets bitter, and it’s not as juicy,” says Tory.\u003c/p>\n\u003ch3>Fending Off the Freeze\u003c/h3>\n\u003cfigure id=\"attachment_76501\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>Citrus farms have various frost protection strategies in their arsenal, but most are costly and can be a heavy drain on energy and resources. Larger farms may use orchard heaters or wind machines that pull warm air down into the grove, creating an “inversion layer” that raises temperatures by five or more degrees. Such machines rely on natural gas, diesel, or propane.\u003c/p>\n\u003cp>On the low-tech end of the spectrum, farmers can run sprinklers directly on the trees, creating an ice layer that buffers fruit through a phenomenon known as “heat of fusion.” Farmers can also flood their orchards to retain warmth and create an insulating fog or steam.\u003c/p>\n\u003cp>Watch this video by farmer Nigel Walker of Eatwell Farm.\u003cbr>\n[youtube //www.youtube.com/watch?v=Ke5C6kPvzZ8]\u003c/p>\n\u003cp>But such water-intensive methods can only raise temperatures by a degree or two, and they are not ideal for arid California, especially during \u003ca href=\"http://grist.org/climate-energy/check-out-this-shocking-map-of-californias-drought/\">what could be the worst drought in four decades\u003c/a>. “We ran water in our orchards every night for a month to help protect the trees, and our biggest concern right now is water,” said Yukio Hamada of \u003ca href=\"http://www.cuesa.org/seller/hamada-farms\">Hamada Farms\u003c/a>. He estimates that they lost 30 to 50% of their citrus during the freeze.\u003c/p>\n\u003cp>“There’s still good fruit out there, but we’ve got to be selective, and that takes a lot of time because we do all of our picking by hand.” While some larger packing houses have machines that can sort out bad fruit, many farms manually inspect by piece, cutting samples to check for damage or floating fruit in water.\u003c/p>\n\u003ch3>Orange Juice Out of Oranges\u003c/h3>\n\u003cfigure id=\"attachment_76504\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\" alt=\"Rebecca and Tory Torosian. Photo by Gary Yost Photography.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca and Tory Torosian. Photo by Gary Yost Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Large citrus growers have been selling off damaged citrus for juicing to recoup harvest costs, an option that may not be available to farms with smaller quantities of fruit. “I think we’re small enough volume that it would be hard to get any interest,” says Ted of Blossom Bluff.\u003c/p>\n\u003cp>Overall, citrus represents less than 10% of Blossom Bluff’s business, but evaluating the costs of labor and resources invested in their citrus is difficult on a farm that has more than 125 varieties of fruit. According to Ted, “It’s the intangible losses that are going to affect us the most: continued contact with customers and employment of our workers throughout the winter.” Blossom Bluff will dry some of their mandarins, but “there is a limited amount that you can do.”\u003c/p>\n\u003cp>Planning for the worst, John Lagier and Casey Havre of \u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">Lagier Ranches\u003c/a> got much of their citrus off the trees a few days before the frost hit. They were able to salvage their Meyer lemons to process into spreads for \u003ca href=\"http://www.cuesa.org/seller/saint-benoit-creamery\">Saint Benoit Creamery\u003c/a>’s yogurts. They have also been selling their cold-damaged mandarins at a discount for juicing, which has helped them to recover some of their losses. “You do what you gotta do,” says John.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For these small farms, diversification, year-round planning, and flexibility are the keys to survival. “We’re just going to wait and see what happens,” says Tory of Tory Farms. “Our stone fruit is in dormancy, and it loves the cold. We’re like gamblers. We’ve got all our bets covered.”\u003c/p>\n\n","blocks":[],"excerpt":"Though seemingly mild compared to the sub-zero temperatures experienced in other parts of the country, a recent hard freeze has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus.","status":"publish","parent":0,"modified":1389737622,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1024},"headData":{"title":"Big Chill for California Citrus Growers | KQED","description":"Though seemingly mild compared to the sub-zero temperatures experienced in other parts of the country, a recent hard freeze has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Big Chill for California Citrus Growers ","datePublished":"2014-01-14T22:13:42.000Z","dateModified":"2014-01-14T22:13:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76495 http://blogs.kqed.org/bayareabites/?p=76495","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/14/big-chill-for-california-citrus-growers/","disqusTitle":"Big Chill for California Citrus Growers ","path":"/bayareabites/76495/big-chill-for-california-citrus-growers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76503\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\" alt=\"Icy citrus photo by Eatwell Farm\" width=\"610\" height=\"458\" class=\"size-full wp-image-76503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Icy citrus photo by Eatwell Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/big-chill-citrus-growers\">Online Education Manager for CUESA\u003c/a> (1/10/14)\u003c/p>\n\u003cp>Ted Loewen of \u003ca href=\"http://www.cuesa.org/seller/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> was looking forward to one of the best mandarin crops he’d seen in years. The trees were laden with fruit when the cold snap hit the San Joaquin Valley on December 6, sending temperatures into the low 20s.\u003c/p>\n\u003cp>“We suspected we had some pretty significant damage,” says Ted. “We still don’t know the exact amount, but it looks like it got most of the Gold Nuggets.” Usually a year-round fixture at the Saturday Ferry Plaza Farmers Market, his farm has pulled out for the winter and may not be back until stone fruit season begins in May.\u003c/p>\n\u003cp>Though seemingly mild compared to the \u003ca href=\"http://eatocracy.cnn.com/2014/01/09/farming-in-cold-weather/\">sub-zero temperatures\u003c/a> experienced in other parts of the country, a recent \u003ca href=\"http://www.cnbc.com/id/101269375\">hard freeze\u003c/a> has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus. The trade group \u003ca href=\"http://cacitrusmutual.com/images/2013_Press_Releases/Dec11_PR.pdf\">California Citrus Mutual has called it\u003c/a> the “earliest severe freeze for Valley citrus growers in over 25 years.” As farms big and small reel from the blow and take stock, counties are still assessing the damage to the $2 billion industry.\u003c/p>\n\u003ch3>Thin Skins, Damaged Fruit\u003c/h3>\n\u003cfigure id=\"attachment_76502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to Blossom Bluff, other small, diversified farms at the Ferry Plaza Farmers Market have been bitten by the frost. With less citrus to sell this season, \u003ca href=\"http://www.cuesa.org/seller/tory-farms\">Tory Farm\u003c/a> has kept a presence at the Saturday market but dropped out of Thursdays. “The bad news was the Page mandarins, which are usually our biggest seller,” says Tory Torosian. “They’re done—90% frozen. We usually have about 400 boxes in a year, and this year it was about 30.” While he is optimistic about his Oro Blanco grapefruits and Satsuma mandarins, he’s still waiting to see how his orange crop weathered the freeze.\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>Thin-skinned citrus like mandarins tend to be susceptible to cold damage, while thicker-skinned varieties like navels are more cold-hardy, withstanding temperatures as low as 27 degrees. High sugar content can also increase a fruit’s cold tolerance.\u003c/p>\n\u003cp>While a certain amount of cold helps the sugars in citrus develop, too much for too long can destroy a crop. Ice forms inside the fruit’s tissues, causing them to burst. As the fruit loses its moisture through the broken membranes, it begins to dry out. “The flavor changes, it gets bitter, and it’s not as juicy,” says Tory.\u003c/p>\n\u003ch3>Fending Off the Freeze\u003c/h3>\n\u003cfigure id=\"attachment_76501\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>Citrus farms have various frost protection strategies in their arsenal, but most are costly and can be a heavy drain on energy and resources. Larger farms may use orchard heaters or wind machines that pull warm air down into the grove, creating an “inversion layer” that raises temperatures by five or more degrees. Such machines rely on natural gas, diesel, or propane.\u003c/p>\n\u003cp>On the low-tech end of the spectrum, farmers can run sprinklers directly on the trees, creating an ice layer that buffers fruit through a phenomenon known as “heat of fusion.” Farmers can also flood their orchards to retain warmth and create an insulating fog or steam.\u003c/p>\n\u003cp>Watch this video by farmer Nigel Walker of Eatwell Farm.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Ke5C6kPvzZ8'\n title='//www.youtube.com/embed/Ke5C6kPvzZ8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But such water-intensive methods can only raise temperatures by a degree or two, and they are not ideal for arid California, especially during \u003ca href=\"http://grist.org/climate-energy/check-out-this-shocking-map-of-californias-drought/\">what could be the worst drought in four decades\u003c/a>. “We ran water in our orchards every night for a month to help protect the trees, and our biggest concern right now is water,” said Yukio Hamada of \u003ca href=\"http://www.cuesa.org/seller/hamada-farms\">Hamada Farms\u003c/a>. He estimates that they lost 30 to 50% of their citrus during the freeze.\u003c/p>\n\u003cp>“There’s still good fruit out there, but we’ve got to be selective, and that takes a lot of time because we do all of our picking by hand.” While some larger packing houses have machines that can sort out bad fruit, many farms manually inspect by piece, cutting samples to check for damage or floating fruit in water.\u003c/p>\n\u003ch3>Orange Juice Out of Oranges\u003c/h3>\n\u003cfigure id=\"attachment_76504\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\" alt=\"Rebecca and Tory Torosian. Photo by Gary Yost Photography.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca and Tory Torosian. Photo by Gary Yost Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Large citrus growers have been selling off damaged citrus for juicing to recoup harvest costs, an option that may not be available to farms with smaller quantities of fruit. “I think we’re small enough volume that it would be hard to get any interest,” says Ted of Blossom Bluff.\u003c/p>\n\u003cp>Overall, citrus represents less than 10% of Blossom Bluff’s business, but evaluating the costs of labor and resources invested in their citrus is difficult on a farm that has more than 125 varieties of fruit. According to Ted, “It’s the intangible losses that are going to affect us the most: continued contact with customers and employment of our workers throughout the winter.” Blossom Bluff will dry some of their mandarins, but “there is a limited amount that you can do.”\u003c/p>\n\u003cp>Planning for the worst, John Lagier and Casey Havre of \u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">Lagier Ranches\u003c/a> got much of their citrus off the trees a few days before the frost hit. They were able to salvage their Meyer lemons to process into spreads for \u003ca href=\"http://www.cuesa.org/seller/saint-benoit-creamery\">Saint Benoit Creamery\u003c/a>’s yogurts. They have also been selling their cold-damaged mandarins at a discount for juicing, which has helped them to recover some of their losses. “You do what you gotta do,” says John.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For these small farms, diversification, year-round planning, and flexibility are the keys to survival. “We’re just going to wait and see what happens,” says Tory of Tory Farms. “Our stone fruit is in dormancy, and it loves the cold. We’re like gamblers. We’ve got all our bets covered.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76495/big-chill-for-california-citrus-growers","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1874","bayareabites_95","bayareabites_60"],"tags":["bayareabites_353","bayareabites_55","bayareabites_12926","bayareabites_254"],"featImg":"bayareabites_76503","label":"bayareabites"},"bayareabites_44134":{"type":"posts","id":"bayareabites_44134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44134","score":null,"sort":[1339088253000]},"guestAuthors":[],"slug":"pick-your-own-family-friendly-u-pick-orchards-and-farms","title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","publishDate":1339088253,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n","blocks":[],"excerpt":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","status":"publish","parent":0,"modified":1339105214,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":827},"headData":{"title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms | KQED","description":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","datePublished":"2012-06-07T16:57:33.000Z","dateModified":"2012-06-07T21:40:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44134 http://blogs.kqed.org/bayareabites/?p=44134","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/","disqusTitle":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","path":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \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>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1874","bayareabites_1246"],"tags":["bayareabites_10500","bayareabites_2108","bayareabites_254","bayareabites_10497","bayareabites_10502","bayareabites_10409","bayareabites_2247","bayareabites_343","bayareabites_2820"],"featImg":"bayareabites_44226","label":"bayareabites"},"bayareabites_39250":{"type":"posts","id":"bayareabites_39250","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39250","score":null,"sort":[1330095650000]},"guestAuthors":[],"slug":"illness-affects-the-food-community-nigel-walker-of-eatwell-farm-diagnosed-with-cancer","title":"Illness affects the food community: Nigel Walker of Eatwell Farm diagnosed with cancer","publishDate":1330095650,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\" alt=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" title=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-39257\">\u003c/a> I recently moved out of San Francisco after twelve years. It was a long goodbye with tons of get-togethers, there was a lot of dust as I rummaged through long-forgotten drawers, and many, many tears were shed. On the last Saturday I was in the city, I was packing a box of old journals. I flipped one open and saw the following note from June 7, 2003.\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>\"First day working at the farmers market. Head spinning, so many things to say. Working behind the scenes is so different than being a customer. Happy.\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>I remember that day pretty vividly. The Ferry Plaza Farmers Market had just opened in its new location six weeks prior, and I had learned from a friend that Nigel Walker of \u003ca href=\"http://eatwell.com/\">Eatwell Farm\u003c/a> was looking for someone new to work at the booth. Up until this point, I was a regular customer when the market was on Green Street, and was quickly becoming fond of the farmers and vendors. I had learned to love green garlic from Eatwell, and often gave my money to Nigel's five-year-old twins as they learned how to make change.\u003c/p>\n\u003cp>Working at the market that first day was long, hard work. I arrived at 6am, and left the market exhausted but exhilarated at about 4pm. I hauled produce, set up tents, talked to customers and just watched in awe as the thriving market community swirled around me.\u003c/p>\n\u003cp>I didn't know the import that day would have. In hindsight, I realize it was the beginning of everything: of long-time relationships with farmers at the market, of a passion about local food that would lead to my blog, to being published nationally, to friendships among a community of like-minded folks that would change the course of my career and my social life. It was a rare moment that changed the course of my life.\u003c/p>\n\u003cp>At the hub of my memory was a kind, funny, brilliant farmer who was willing to answer any question honestly. And when I say \"honestly,\" I mean it. Nigel didn't always give the politically correct answer to a question, and often didn't tell me what I wanted to hear. I watched as Nigel left his booth to meet with other farmers, interested not only in selling his produce, but in shaping the way that the market fundamentally worked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My friendship with Nigel and the entire Eatwell Farm community continued. To be honest, I breathed a sigh of relief on my very last trip to the farmers market this past December that Nigel wasn't there; the idea of that good-bye was just too difficult.\u003c/p>\n\u003cp>And I'm not the only one so affected by Nigel and Eatwell Farm. So many people have a specific affinity for Nigel that is separate from the terrific produce and eggs that his farm brings to market. We've stood in admiration as we learn how well he treats his workers, we've watched his twin boys grow up at the market, and we welcomed his wife Lorraine (of \u003ca href=\"http://drinkwellsoda.typepad.com/\">Drinkwell Soda\u003c/a>) into the market community recently.\u003c/p>\n\u003cp>That's why it's been such a blow in the past month to learn that Nigel has stage 3 multiple myeloma, which is a type of cancer of the bone marrow. He has spent most of January having radiation on his spinal column and treatments to force a retreat of the cancer. And it seems to be working. The latest I've heard is that the cancer is responding well to the treatments, and instead of heavy duty chemotherapy, Nigel will soon be starting a more mild form of chemo.\u003c/p>\n\u003cp>As anyone who has spent time talking to farmers knows, Nigel is lucky to have health insurance. The financial realities of providing good, healthy food to the public—even at a place like the Ferry Plaza Farmers Market—means slim margins, and personal health insurance is often last on a long list of priorities. However, the Walker family is still facing significant costs associated with his care that are not being covered by insurance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you are so moved—if you can relate to the effect of Eatwell Farm on the Bay Area scene, or you have a personal connection with Nigel—there are a few ways that you can help Eatwell Farm during this time.\u003c/p>\n\u003cul>\n\u003cli>CUESA, the organization that runs the Ferry Plaza Farmers Market, is hosting a \u003ca href=\"http://nigelwalkerbenefit.eventbrite.com/\">fundraiser\u003c/a> in conjunction with Tacolicious this Sunday, February 26. One hundred percent of the proceeds for this fundraising reception will go to Nigel and his family. It's sure to be a fun evening.\u003c/li>\n\u003cli>Keep apprised of Nigel's health, and any needs of the family, on the \u003ca href=\"https://www.facebook.com/pages/Eatwell-Farm/105745693612\">Eatwell Farm Facebook Page\u003c/a>.\u003c/li>\n\u003cli>\nDonate to the medical bill fund via \u003ca href=\"http://www.crowdrise.com/NigelWalkerFund\">Crowdrise\u003c/a>.\n\u003c/li>\n\u003cli>\nEncourage friends and family to try out a \u003ca href=\"http://www.eatwell.com/new-members/csa-faq/\">CSA box\u003c/a> from Eatwell. The Walker family and the Eatwell Farm family is ensuring that delicious produce is still being grown and sold during this difficult time and one thing we can do to support the farm is to ensure that the produce sells out.\n\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Popular Bay Area farmer Nigel Walker of Eatwell Farm has been diagnosed with cancer. Nigel's imprint on the Bay Area food community has reached far and wide.","status":"publish","parent":0,"modified":1330055286,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":861},"headData":{"title":"Illness affects the food community: Nigel Walker of Eatwell Farm diagnosed with cancer | KQED","description":"Popular Bay Area farmer Nigel Walker of Eatwell Farm has been diagnosed with cancer. Nigel's imprint on the Bay Area food community has reached far and wide.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Illness affects the food community: Nigel Walker of Eatwell Farm diagnosed with cancer","datePublished":"2012-02-24T15:00:50.000Z","dateModified":"2012-02-24T03:48:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"39250 http://blogs.kqed.org/bayareabites/?p=39250","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/24/illness-affects-the-food-community-nigel-walker-of-eatwell-farm-diagnosed-with-cancer/","disqusTitle":"Illness affects the food community: Nigel Walker of Eatwell Farm diagnosed with cancer","path":"/bayareabites/39250/illness-affects-the-food-community-nigel-walker-of-eatwell-farm-diagnosed-with-cancer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\" alt=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" title=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-39257\">\u003c/a> I recently moved out of San Francisco after twelve years. It was a long goodbye with tons of get-togethers, there was a lot of dust as I rummaged through long-forgotten drawers, and many, many tears were shed. On the last Saturday I was in the city, I was packing a box of old journals. I flipped one open and saw the following note from June 7, 2003.\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>\"First day working at the farmers market. Head spinning, so many things to say. Working behind the scenes is so different than being a customer. Happy.\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>I remember that day pretty vividly. The Ferry Plaza Farmers Market had just opened in its new location six weeks prior, and I had learned from a friend that Nigel Walker of \u003ca href=\"http://eatwell.com/\">Eatwell Farm\u003c/a> was looking for someone new to work at the booth. Up until this point, I was a regular customer when the market was on Green Street, and was quickly becoming fond of the farmers and vendors. I had learned to love green garlic from Eatwell, and often gave my money to Nigel's five-year-old twins as they learned how to make change.\u003c/p>\n\u003cp>Working at the market that first day was long, hard work. I arrived at 6am, and left the market exhausted but exhilarated at about 4pm. I hauled produce, set up tents, talked to customers and just watched in awe as the thriving market community swirled around me.\u003c/p>\n\u003cp>I didn't know the import that day would have. In hindsight, I realize it was the beginning of everything: of long-time relationships with farmers at the market, of a passion about local food that would lead to my blog, to being published nationally, to friendships among a community of like-minded folks that would change the course of my career and my social life. It was a rare moment that changed the course of my life.\u003c/p>\n\u003cp>At the hub of my memory was a kind, funny, brilliant farmer who was willing to answer any question honestly. And when I say \"honestly,\" I mean it. Nigel didn't always give the politically correct answer to a question, and often didn't tell me what I wanted to hear. I watched as Nigel left his booth to meet with other farmers, interested not only in selling his produce, but in shaping the way that the market fundamentally worked.\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>My friendship with Nigel and the entire Eatwell Farm community continued. To be honest, I breathed a sigh of relief on my very last trip to the farmers market this past December that Nigel wasn't there; the idea of that good-bye was just too difficult.\u003c/p>\n\u003cp>And I'm not the only one so affected by Nigel and Eatwell Farm. So many people have a specific affinity for Nigel that is separate from the terrific produce and eggs that his farm brings to market. We've stood in admiration as we learn how well he treats his workers, we've watched his twin boys grow up at the market, and we welcomed his wife Lorraine (of \u003ca href=\"http://drinkwellsoda.typepad.com/\">Drinkwell Soda\u003c/a>) into the market community recently.\u003c/p>\n\u003cp>That's why it's been such a blow in the past month to learn that Nigel has stage 3 multiple myeloma, which is a type of cancer of the bone marrow. He has spent most of January having radiation on his spinal column and treatments to force a retreat of the cancer. And it seems to be working. The latest I've heard is that the cancer is responding well to the treatments, and instead of heavy duty chemotherapy, Nigel will soon be starting a more mild form of chemo.\u003c/p>\n\u003cp>As anyone who has spent time talking to farmers knows, Nigel is lucky to have health insurance. The financial realities of providing good, healthy food to the public—even at a place like the Ferry Plaza Farmers Market—means slim margins, and personal health insurance is often last on a long list of priorities. However, the Walker family is still facing significant costs associated with his care that are not being covered by insurance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you are so moved—if you can relate to the effect of Eatwell Farm on the Bay Area scene, or you have a personal connection with Nigel—there are a few ways that you can help Eatwell Farm during this time.\u003c/p>\n\u003cul>\n\u003cli>CUESA, the organization that runs the Ferry Plaza Farmers Market, is hosting a \u003ca href=\"http://nigelwalkerbenefit.eventbrite.com/\">fundraiser\u003c/a> in conjunction with Tacolicious this Sunday, February 26. One hundred percent of the proceeds for this fundraising reception will go to Nigel and his family. It's sure to be a fun evening.\u003c/li>\n\u003cli>Keep apprised of Nigel's health, and any needs of the family, on the \u003ca href=\"https://www.facebook.com/pages/Eatwell-Farm/105745693612\">Eatwell Farm Facebook Page\u003c/a>.\u003c/li>\n\u003cli>\nDonate to the medical bill fund via \u003ca href=\"http://www.crowdrise.com/NigelWalkerFund\">Crowdrise\u003c/a>.\n\u003c/li>\n\u003cli>\nEncourage friends and family to try out a \u003ca href=\"http://www.eatwell.com/new-members/csa-faq/\">CSA box\u003c/a> from Eatwell. The Walker family and the Eatwell Farm family is ensuring that delicious produce is still being grown and sold during this difficult time and one thing we can do to support the farm is to ensure that the produce sells out.\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39250/illness-affects-the-food-community-nigel-walker-of-eatwell-farm-diagnosed-with-cancer","authors":["5019"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_95","bayareabites_1245","bayareabites_90"],"tags":["bayareabites_635","bayareabites_254","bayareabites_10170"],"featImg":"bayareabites_39257","label":"bayareabites"},"bayareabites_36327":{"type":"posts","id":"bayareabites_36327","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36327","score":null,"sort":[1323629098000]},"guestAuthors":[],"slug":"holiday-gifts-from-the-farmers-market-ferry-plaza","title":"Holiday Gifts from the Farmers' Market: Ferry Plaza","publishDate":1323629098,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","status":"publish","parent":0,"modified":1323744842,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":869},"headData":{"title":"Holiday Gifts from the Farmers' Market: Ferry Plaza | KQED","description":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Gifts from the Farmers' Market: Ferry Plaza","datePublished":"2011-12-11T18:44:58.000Z","dateModified":"2011-12-13T02:54:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36327 http://blogs.kqed.org/bayareabites/?p=36327","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/11/holiday-gifts-from-the-farmers-market-ferry-plaza/","disqusTitle":"Holiday Gifts from the Farmers' Market: Ferry Plaza","path":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","authors":["5038"],"categories":["bayareabites_109","bayareabites_95","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_254","bayareabites_2172","bayareabites_3238","bayareabites_1526","bayareabites_580","bayareabites_2987","bayareabites_236"],"featImg":"bayareabites_36350","label":"bayareabites"},"bayareabites_28916":{"type":"posts","id":"bayareabites_28916","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28916","score":null,"sort":[1308319239000]},"guestAuthors":[],"slug":"almanac-beer-company-local-brewers-local-ingredients","title":"Almanac Beer Company: Local brewers, local ingredients","publishDate":1308319239,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.","status":"publish","parent":0,"modified":1308301405,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1053},"headData":{"title":"Almanac Beer Company: Local brewers, local ingredients | KQED","description":"Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Almanac Beer Company: Local brewers, local ingredients","datePublished":"2011-06-17T14:00:39.000Z","dateModified":"2011-06-17T09:03:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28916 http://blogs.kqed.org/bayareabites/?p=28916","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/17/almanac-beer-company-local-brewers-local-ingredients/","disqusTitle":"Almanac Beer Company: Local brewers, local ingredients","path":"/bayareabites/28916/almanac-beer-company-local-brewers-local-ingredients","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28916/almanac-beer-company-local-brewers-local-ingredients","authors":["5019"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_50","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_9411","bayareabites_9410","bayareabites_14753","bayareabites_9414","bayareabites_805","bayareabites_9415","bayareabites_9412","bayareabites_254","bayareabites_9416","bayareabites_9413","bayareabites_218","bayareabites_9417"],"featImg":"bayareabites_28919","label":"bayareabites"},"bayareabites_4598":{"type":"posts","id":"bayareabites_4598","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4598","score":null,"sort":[1245174783000]},"guestAuthors":[],"slug":"ferry-plaza-farmers-market-june-report","title":"Ferry Plaza Farmers Market: June Report","publishDate":1245174783,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n","blocks":[],"excerpt":"Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\r\n","status":"publish","parent":0,"modified":1245174783,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":562},"headData":{"title":"Ferry Plaza Farmers Market: June Report | KQED","description":"Saturday morning at the Ferry Plaza Farmers Market was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ferry Plaza Farmers Market: June Report","datePublished":"2009-06-16T17:53:03.000Z","dateModified":"2009-06-16T17:53:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4598 http://blogs.kqed.org/bayareabites/?p=4598","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/16/ferry-plaza-farmers-market-june-report/","disqusTitle":"Ferry Plaza Farmers Market: June Report","path":"/bayareabites/4598/ferry-plaza-farmers-market-june-report","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\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>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4598/ferry-plaza-farmers-market-june-report","authors":["5019"],"categories":["bayareabites_752","bayareabites_95"],"tags":["bayareabites_656","bayareabites_254","bayareabites_14747","bayareabites_1531","bayareabites_500","bayareabites_2289","bayareabites_2160","bayareabites_2162","bayareabites_2290"],"label":"bayareabites"},"bayareabites_728":{"type":"posts","id":"bayareabites_728","meta":{"index":"posts_1591205157","site":"bayareabites","id":"728","score":null,"sort":[1190125860000]},"guestAuthors":[],"slug":"mediterranean-fruit-fly-affecting-solanoyolo-county-farms","title":"Mediterranean Fruit Fly Affecting Solano/Yolo County Farms","publishDate":1190125860,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eatwellfarmSmall-766074.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Several Mediterranean fruit flies, known as one of the most dangerous and destructive pests to fruit crops, have been found in Solano county which is approximately 70 miles from San Francisco.\u003c/p>\n\u003cp>In an \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/14/BAFIS5HUV.DTL&hw=fruit+fly&sn=003&sc=142\">article in the San Francisco Chronicle\u003c/a>\u003c/strong> on Friday, Solano County Agricultural Commissioner Jerry Howard called the fruit fly \"The single biggest threat to agriculture there is.\"\u003c/p>\n\u003cp>The main way that fruit flies come into an area is through fruit carried across state lines, and a USDA spokesperson has said that this infestation of fruit flies most likely came from mangoes carried from Hawaii.\u003c/p>\n\u003cp>When fruit flies are found, the reaction by agricultural agencies is swift and intense. Within days of the announcement, millions of sterile fruit flies had been dropped by plane into the affected area. When female fruit flies mate, they die and sterile fruit flies produce no offspring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I noticed the fruit fly story last week, but have to admit that the effect of it on our agriculture did not hit home until I read the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Eatwell Farm Blog\u003c/a>\u003c/strong> this morning. Eatwell is a polycultural, organic farm in Yolo county. The farm's location is approximately 3 miles from the fruit fly affected area in Solano County.\u003c/p>\n\u003cp>In order to cease the movement of the fruit fly from the affected area, agriculture officials have placed a quarantine on certain produce within a 4.5 mile radius. This places Eatwell Farm within the quarantine, and they are not allowed to move any tree fruit, eggplant, tomatoes, or peppers off the farm.\u003c/p>\n\u003cp>Anyone who knows Eatwell from the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> is aware of the fact that they are smack in the middle of their \"Tomato Wonderland\" and are one of the main providers of heirloom tomatoes at the market. With this quarantine, it sounds like the tomato season for Eatwell is over.\u003c/p>\n\u003cp>There are a couple of things that you can do to help this plight. I hope that you will consider doing one of the following:\u003c/p>\n\u003cul>\n\u003cli>If you are an Eatwell CSA member, don't drop your membership. Knowing the farmer, Nigel Walker, he is going to do everything he can to make sure you have a good box each week. This is part of the \"through thick and thin\" agreement of a traditional CSA. A CSA member prospers when the farm prospers, and takes a hit when the farm takes a hit.\u003c/li>\n\u003cli>If you are a Ferry Plaza Farmers' Market shopper, stop by the Eatwell booth this week and buy an item or two that they bring to the market.\u003c/li>\n\u003cli>Read the news. I pray that this doesn't affect more farms that it already has, but if it does, it will affect our San Francisco produce supply.\u003c/li>\n\u003cli>Adhere to all fruit and vegetable restrictions. The laws set by the state of California are for the protection of our tremendous agricultural economy.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Photo: Eatwell Farm, Jason Meagher, 2006.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1190125860,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":487},"headData":{"title":"Mediterranean Fruit Fly Affecting Solano/Yolo County Farms | KQED","description":"Several Mediterranean fruit flies, known as one of the most dangerous and destructive pests to fruit crops, have been found in Solano county which is approximately 70 miles from San Francisco. In an article in the San Francisco Chronicle on Friday, Solano County Agricultural Commissioner Jerry Howard called the fruit fly "The single biggest threat","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mediterranean Fruit Fly Affecting Solano/Yolo County Farms","datePublished":"2007-09-18T14:31:00.000Z","dateModified":"2007-09-18T14:31:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"728 http://blogs.kqed.org/bayareabites/2007/09/18/mediterranean-fruit-fly-affecting-solanoyolo-county-farms/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/09/18/mediterranean-fruit-fly-affecting-solanoyolo-county-farms/","disqusTitle":"Mediterranean Fruit Fly Affecting Solano/Yolo County Farms","path":"/bayareabites/728/mediterranean-fruit-fly-affecting-solanoyolo-county-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eatwellfarmSmall-766074.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Several Mediterranean fruit flies, known as one of the most dangerous and destructive pests to fruit crops, have been found in Solano county which is approximately 70 miles from San Francisco.\u003c/p>\n\u003cp>In an \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/14/BAFIS5HUV.DTL&hw=fruit+fly&sn=003&sc=142\">article in the San Francisco Chronicle\u003c/a>\u003c/strong> on Friday, Solano County Agricultural Commissioner Jerry Howard called the fruit fly \"The single biggest threat to agriculture there is.\"\u003c/p>\n\u003cp>The main way that fruit flies come into an area is through fruit carried across state lines, and a USDA spokesperson has said that this infestation of fruit flies most likely came from mangoes carried from Hawaii.\u003c/p>\n\u003cp>When fruit flies are found, the reaction by agricultural agencies is swift and intense. Within days of the announcement, millions of sterile fruit flies had been dropped by plane into the affected area. When female fruit flies mate, they die and sterile fruit flies produce no offspring.\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 noticed the fruit fly story last week, but have to admit that the effect of it on our agriculture did not hit home until I read the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Eatwell Farm Blog\u003c/a>\u003c/strong> this morning. Eatwell is a polycultural, organic farm in Yolo county. The farm's location is approximately 3 miles from the fruit fly affected area in Solano County.\u003c/p>\n\u003cp>In order to cease the movement of the fruit fly from the affected area, agriculture officials have placed a quarantine on certain produce within a 4.5 mile radius. This places Eatwell Farm within the quarantine, and they are not allowed to move any tree fruit, eggplant, tomatoes, or peppers off the farm.\u003c/p>\n\u003cp>Anyone who knows Eatwell from the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> is aware of the fact that they are smack in the middle of their \"Tomato Wonderland\" and are one of the main providers of heirloom tomatoes at the market. With this quarantine, it sounds like the tomato season for Eatwell is over.\u003c/p>\n\u003cp>There are a couple of things that you can do to help this plight. I hope that you will consider doing one of the following:\u003c/p>\n\u003cul>\n\u003cli>If you are an Eatwell CSA member, don't drop your membership. Knowing the farmer, Nigel Walker, he is going to do everything he can to make sure you have a good box each week. This is part of the \"through thick and thin\" agreement of a traditional CSA. A CSA member prospers when the farm prospers, and takes a hit when the farm takes a hit.\u003c/li>\n\u003cli>If you are a Ferry Plaza Farmers' Market shopper, stop by the Eatwell booth this week and buy an item or two that they bring to the market.\u003c/li>\n\u003cli>Read the news. I pray that this doesn't affect more farms that it already has, but if it does, it will affect our San Francisco produce supply.\u003c/li>\n\u003cli>Adhere to all fruit and vegetable restrictions. The laws set by the state of California are for the protection of our tremendous agricultural economy.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Photo: Eatwell Farm, Jason Meagher, 2006.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/728/mediterranean-fruit-fly-affecting-solanoyolo-county-farms","authors":["5019"],"tags":["bayareabites_237","bayareabites_254","bayareabites_424","bayareabites_78"],"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. 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