CUESA's Goat Festival is April 13 - Here are 11 Reasons to Go(at) Crazy for Goats
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Touring Bay Area Farms, Brunching at Plow
Chickens, Eggs, & Southern Corn Pudding
The Butcher, the Chef, and the Goat
Goat-Curious? Take Urban Goats 101 with Novella Carpenter
Gettin' Goaty
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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. 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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"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_108241":{"type":"posts","id":"bayareabites_108241","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108241","score":null,"sort":[1553530623000]},"guestAuthors":[],"slug":"cuesas-goat-festival-is-april-16-here-are-11-reasons-to-goat-crazy-for-goats","title":"CUESA's Goat Festival is April 13 - Here are 11 Reasons to Go(at) Crazy for Goats","publishDate":1553530623,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Goats will be taking over the Ferry Plaza Farmers Market on April 13 for \u003ca href=\"https://protect-us.mimecast.com/s/tXqlCwpkPvsGD5w4cVBQ0u?domain=cuesa.org\" target=\"_blank\" rel=\"noopener\">CUESA’s Goat Festival\u003c/a>, another fun-filled day of petting, enjoying, and discovering all things goat. (In case you've missed this epic festival in the past, here's \u003ca href=\"https://protect-us.mimecast.com/s/1dL4CxklQwf12pWgFvjoLr?domain=youtube.com\" target=\"_blank\" rel=\"noopener\">what you might expect\u003c/a>.)\u003cbr>\n[aside postID=\"bayareabites_125827,bayareabites_132278\"]\u003cbr>\nGoats are widely known for \u003ca href=\"http://www.youtube.com/watch?v=5IuRzJRrRpQ\">jumping exuberantly\u003c/a>, \u003ca href=\"http://science.howstuffworks.com/zoology/mammals/fainting-goat.htm\">fainting spontaneously\u003c/a>, and \u003ca href=\"http://www.slate.com/blogs/browbeat/2013/03/08/goats_yelling_like_humans_why_do_goats_yell_like_that_we_asked_the_experts.html\">yelling like humans\u003c/a> on occasion, but there are many more reasons to enjoy these adorable ungulates. For example, they are naturally curious, they’re light on the earth, and they bring us goat cheese.\u003c/p>\n\u003cp>In anticipation of CUESA's tenth annual Goat Festival, here are 11 reasons to go(at) crazy for goats.\u003c/p>\n\u003cfigure id=\"attachment_108244\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/baby_goats_toluma.jpg\" alt=\"goats grazing\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/baby_goats_toluma.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/baby_goats_toluma-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goats grazing \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>1. It takes 10 goats to produce the milk of one cow, but 10 goats are better for the environment, since they eat less food and emit less methane gas than cows. Because of their small size, they can even be raised in residential areas, and their dry, pelletized droppings provide a clean, odorless, and nutrient-rich natural fertilizer.\u003c/p>\n\u003cp>2. Goats are one of earliest animals to be domesticated by humans. Archaeological records suggest that farmers in the Middle East began raising goats \u003ca href=\"http://archaeology.about.com/od/domestications/qt/goats.htm\">10,000 to 11,000 years ago\u003c/a>. Today, the vast majority of the world’s domesticated goats live in Africa and Asia.\u003c/p>\n\u003cp>3. Goats are generally raised for dairy, meat, and fiber. Under \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/goat-from-farm-to-table/CT_Index\">USDA guidelines\u003c/a>, growth hormones are not approved for use in goats. Antibiotics are used rarely, and only as needed to prevent or treat diseases. Goat meat is a \u003ca href=\"http://www.livestrong.com/article/330241-goat-meat-nutrition-facts/\">lean and heart-healthy source\u003c/a> of protein, with lower fat, fewer calories, and less cholesterol than both beef and chicken.\u003c/p>\n\u003cfigure id=\"attachment_108246\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/goat_eating_0.jpg\" alt=\"goat eating\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_eating_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_eating_0-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goat eating \u003ccite>(depositphotos.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>4. Contrary to popular belief, \u003ca href=\"http://modernfarmer.com/2013/09/goats-eat-tin-cans/\">goats do not dine on tin cans\u003c/a>. However, they are eco-friendly brush-clearing power eaters. Like cattle, sheep, and other ruminants, the goat has a four-compartment stomach, but goats are \u003ca href=\"http://en.wikipedia.org/wiki/Browsing_%28herbivory%29\">browsers\u003c/a>, not grazers, meaning they prefer shrubs and other woody plants to grass. They will gobble up difficult invasives like \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/06/397879410/go-ahead-little-goat-eat-some-poison-ivy-it-wont-hurt-a-bit\">poison ivy\u003c/a> and blackberry brambles, making goats a nimble and sustainable alternative to herbicides and gas-powered mowers for fire prevention and weed control. They are especially adept at clearing hard-to-reach places like hillsides and ditches. Through \u003ca href=\"http://citygrazing.com/\">City Grazing\u003c/a> in San Francisco, goats are used for landscaping and fire prevention.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>5. Popular dairy breeds include Alpine, La Mancha (tiny ears), Oberhasli, Nubian (long ears), Saanen (white), Sable, and Toggenburg. Boer is the most common meat breed. Angora goats are raised for mohair, a silk-like fiber used in yarn. Many goats produce a downy winter undercoat known as cashmere, though only certain breeds produce enough to be raised for commercial fiber production.\u003c/p>\n\u003cfigure id=\"attachment_108247\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/goat_milking.jpg\" alt=\"goat nursing\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_milking.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_milking-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goat nursing \u003ccite>(depositphotos.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>6. Female goats have two teats, in contrast to cows, which have four. Nannies typically give birth to twins, with single kids, triplets, and larger litters being less common. The mothers produce an average of one gallon of milk a day, the highest yield of milk for their body size among dairy animals. A female goat is called a “doe” or “nanny,” and a male goat is called a “buck” or a “billy.” Babies are called “kids.”\u003c/p>\n\u003cp>7. Goat milk consumption is \u003ca href=\"http://modernfarmer.com/2015/03/goodbye-cow-milk-hello-goat-milk/\">on the rise\u003c/a> in the U.S. The fat content of goat’s milk is similar to cow’s milk, but goat’s milk has smaller fat globules, which means the cream doesn’t separate and rise to the top, and therefore the milk doesn’t need to be homogenized. The distinctly “goaty” flavor of the milk and cheese is due to the presence of fatty acids like caproic, caprylic, and capric acid, which take their names after goats (Latin \u003cem>caper\u003c/em>).\u003c/p>\n\u003cp>8. Some people who have sensitivities to cow’s milk are able to enjoy goat dairy. It has roughly the same amount of lactose as cow’s milk but contains only trace amounts of the allergenic casein protein alpha S1 and it has smaller butterfat particles, making it easier to digest. Goat’s milk can be consumed straight or made into \u003ca href=\"http://www.cuesa.org/article/cheeses-ferry-plaza-farmers-market\">cheese\u003c/a>, \u003ca href=\"http://www.laloos.com/\">ice cream\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/yogurt/health-benefits-of-goat-milk-yogurt\">yogurt\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/kefir/health-benefits-of-goat-milk-kefir\">kefir\u003c/a>, \u003ca href=\"http://www.tierramiaorganics.com/\">soaps\u003c/a>, and even \u003ca href=\"http://modernfarmer.com/2014/01/getting-goat-milk-paint/\">paint\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108249\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-108249\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/lonely_mountain_07.jpg\" alt=\"goats have rectangular pupils\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">goats have rectangular pupils \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>9. Goats are all-seeing! \u003ca href=\"http://www.nytimes.com/2015/08/08/science/eye-shape-may-help-distinguish-predator-from-prey.html?_r=0\">Researchers have found\u003c/a> that those uncanny rectangular pupils actually give goats and other grazing animals a wider range of vision than their predators. A goat’s eyes can rotate up to 50 degrees so that that they can remain vigilant while bending over to eat.\u003c/p>\n\u003cp>10. Goats are notoriously agile climbers. In Morocco, goats climb argan trees to get at their fruit. They have also been known to climb \u003ca href=\"https://www.facebook.com/video.php?v=610816685703198&set=vb.164855170299354&type=1\">donkeys\u003c/a>. Mountain goats, despite their name, are more closely related to antelopes and gazelles than domesticated goats.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>11. Backyard goats are legal in San Francisco. According to the \u003ca href=\"https://sfenvironment.org/goats\">San Francisco Health Code\u003c/a>, two female goats may be kept for “exclusive use of the owner’s family.” You can get the lowdown on urban goat-keeping from \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/2011/04/goats-strictly-country-or-potentially.html\">Itty Bitty Farm in the City\u003c/a>. Get your goat!\u003c/p>\n\u003cfigure id=\"attachment_108245\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/goat_climbing.jpg\" alt=\"goats climb trees\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_climbing.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_climbing-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goats climb trees \u003ccite>(depositphotos.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"In anticipation of CUESA’s eighth annual Goat Festival on April 16, here are 11 reasons to go(at) crazy for goats.","status":"publish","parent":0,"modified":1554936398,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":918},"headData":{"title":"CUESA's Goat Festival is April 13 - Here are 11 Reasons to Go(at) Crazy for Goats | KQED","description":"In anticipation of CUESA’s eighth annual Goat Festival on April 16, here are 11 reasons to go(at) crazy for goats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108241 http://ww2.kqed.org/bayareabites/?p=108241","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/25/cuesas-goat-festival-is-april-16-here-are-11-reasons-to-goat-crazy-for-goats/","disqusTitle":"CUESA's Goat Festival is April 13 - Here are 11 Reasons to Go(at) Crazy for Goats","path":"/bayareabites/108241/cuesas-goat-festival-is-april-16-here-are-11-reasons-to-goat-crazy-for-goats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Goats will be taking over the Ferry Plaza Farmers Market on April 13 for \u003ca href=\"https://protect-us.mimecast.com/s/tXqlCwpkPvsGD5w4cVBQ0u?domain=cuesa.org\" target=\"_blank\" rel=\"noopener\">CUESA’s Goat Festival\u003c/a>, another fun-filled day of petting, enjoying, and discovering all things goat. (In case you've missed this epic festival in the past, here's \u003ca href=\"https://protect-us.mimecast.com/s/1dL4CxklQwf12pWgFvjoLr?domain=youtube.com\" target=\"_blank\" rel=\"noopener\">what you might expect\u003c/a>.)\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_125827,bayareabites_132278","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nGoats are widely known for \u003ca href=\"http://www.youtube.com/watch?v=5IuRzJRrRpQ\">jumping exuberantly\u003c/a>, \u003ca href=\"http://science.howstuffworks.com/zoology/mammals/fainting-goat.htm\">fainting spontaneously\u003c/a>, and \u003ca href=\"http://www.slate.com/blogs/browbeat/2013/03/08/goats_yelling_like_humans_why_do_goats_yell_like_that_we_asked_the_experts.html\">yelling like humans\u003c/a> on occasion, but there are many more reasons to enjoy these adorable ungulates. For example, they are naturally curious, they’re light on the earth, and they bring us goat cheese.\u003c/p>\n\u003cp>In anticipation of CUESA's tenth annual Goat Festival, here are 11 reasons to go(at) crazy for goats.\u003c/p>\n\u003cfigure id=\"attachment_108244\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/baby_goats_toluma.jpg\" alt=\"goats grazing\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/baby_goats_toluma.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/baby_goats_toluma-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goats grazing \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>1. It takes 10 goats to produce the milk of one cow, but 10 goats are better for the environment, since they eat less food and emit less methane gas than cows. Because of their small size, they can even be raised in residential areas, and their dry, pelletized droppings provide a clean, odorless, and nutrient-rich natural fertilizer.\u003c/p>\n\u003cp>2. Goats are one of earliest animals to be domesticated by humans. Archaeological records suggest that farmers in the Middle East began raising goats \u003ca href=\"http://archaeology.about.com/od/domestications/qt/goats.htm\">10,000 to 11,000 years ago\u003c/a>. Today, the vast majority of the world’s domesticated goats live in Africa and Asia.\u003c/p>\n\u003cp>3. Goats are generally raised for dairy, meat, and fiber. Under \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/goat-from-farm-to-table/CT_Index\">USDA guidelines\u003c/a>, growth hormones are not approved for use in goats. Antibiotics are used rarely, and only as needed to prevent or treat diseases. Goat meat is a \u003ca href=\"http://www.livestrong.com/article/330241-goat-meat-nutrition-facts/\">lean and heart-healthy source\u003c/a> of protein, with lower fat, fewer calories, and less cholesterol than both beef and chicken.\u003c/p>\n\u003cfigure id=\"attachment_108246\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/goat_eating_0.jpg\" alt=\"goat eating\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_eating_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_eating_0-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goat eating \u003ccite>(depositphotos.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>4. Contrary to popular belief, \u003ca href=\"http://modernfarmer.com/2013/09/goats-eat-tin-cans/\">goats do not dine on tin cans\u003c/a>. However, they are eco-friendly brush-clearing power eaters. Like cattle, sheep, and other ruminants, the goat has a four-compartment stomach, but goats are \u003ca href=\"http://en.wikipedia.org/wiki/Browsing_%28herbivory%29\">browsers\u003c/a>, not grazers, meaning they prefer shrubs and other woody plants to grass. They will gobble up difficult invasives like \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/06/397879410/go-ahead-little-goat-eat-some-poison-ivy-it-wont-hurt-a-bit\">poison ivy\u003c/a> and blackberry brambles, making goats a nimble and sustainable alternative to herbicides and gas-powered mowers for fire prevention and weed control. They are especially adept at clearing hard-to-reach places like hillsides and ditches. Through \u003ca href=\"http://citygrazing.com/\">City Grazing\u003c/a> in San Francisco, goats are used for landscaping and fire prevention.\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>5. Popular dairy breeds include Alpine, La Mancha (tiny ears), Oberhasli, Nubian (long ears), Saanen (white), Sable, and Toggenburg. Boer is the most common meat breed. Angora goats are raised for mohair, a silk-like fiber used in yarn. Many goats produce a downy winter undercoat known as cashmere, though only certain breeds produce enough to be raised for commercial fiber production.\u003c/p>\n\u003cfigure id=\"attachment_108247\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/goat_milking.jpg\" alt=\"goat nursing\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_milking.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_milking-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goat nursing \u003ccite>(depositphotos.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>6. Female goats have two teats, in contrast to cows, which have four. Nannies typically give birth to twins, with single kids, triplets, and larger litters being less common. The mothers produce an average of one gallon of milk a day, the highest yield of milk for their body size among dairy animals. A female goat is called a “doe” or “nanny,” and a male goat is called a “buck” or a “billy.” Babies are called “kids.”\u003c/p>\n\u003cp>7. Goat milk consumption is \u003ca href=\"http://modernfarmer.com/2015/03/goodbye-cow-milk-hello-goat-milk/\">on the rise\u003c/a> in the U.S. The fat content of goat’s milk is similar to cow’s milk, but goat’s milk has smaller fat globules, which means the cream doesn’t separate and rise to the top, and therefore the milk doesn’t need to be homogenized. The distinctly “goaty” flavor of the milk and cheese is due to the presence of fatty acids like caproic, caprylic, and capric acid, which take their names after goats (Latin \u003cem>caper\u003c/em>).\u003c/p>\n\u003cp>8. Some people who have sensitivities to cow’s milk are able to enjoy goat dairy. It has roughly the same amount of lactose as cow’s milk but contains only trace amounts of the allergenic casein protein alpha S1 and it has smaller butterfat particles, making it easier to digest. Goat’s milk can be consumed straight or made into \u003ca href=\"http://www.cuesa.org/article/cheeses-ferry-plaza-farmers-market\">cheese\u003c/a>, \u003ca href=\"http://www.laloos.com/\">ice cream\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/yogurt/health-benefits-of-goat-milk-yogurt\">yogurt\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/kefir/health-benefits-of-goat-milk-kefir\">kefir\u003c/a>, \u003ca href=\"http://www.tierramiaorganics.com/\">soaps\u003c/a>, and even \u003ca href=\"http://modernfarmer.com/2014/01/getting-goat-milk-paint/\">paint\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108249\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-108249\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/lonely_mountain_07.jpg\" alt=\"goats have rectangular pupils\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/lonely_mountain_07-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">goats have rectangular pupils \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>9. Goats are all-seeing! \u003ca href=\"http://www.nytimes.com/2015/08/08/science/eye-shape-may-help-distinguish-predator-from-prey.html?_r=0\">Researchers have found\u003c/a> that those uncanny rectangular pupils actually give goats and other grazing animals a wider range of vision than their predators. A goat’s eyes can rotate up to 50 degrees so that that they can remain vigilant while bending over to eat.\u003c/p>\n\u003cp>10. Goats are notoriously agile climbers. In Morocco, goats climb argan trees to get at their fruit. They have also been known to climb \u003ca href=\"https://www.facebook.com/video.php?v=610816685703198&set=vb.164855170299354&type=1\">donkeys\u003c/a>. Mountain goats, despite their name, are more closely related to antelopes and gazelles than domesticated goats.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>11. Backyard goats are legal in San Francisco. According to the \u003ca href=\"https://sfenvironment.org/goats\">San Francisco Health Code\u003c/a>, two female goats may be kept for “exclusive use of the owner’s family.” You can get the lowdown on urban goat-keeping from \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/2011/04/goats-strictly-country-or-potentially.html\">Itty Bitty Farm in the City\u003c/a>. Get your goat!\u003c/p>\n\u003cfigure id=\"attachment_108245\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-108245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/goat_climbing.jpg\" alt=\"goats climb trees\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_climbing.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/goat_climbing-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">goats climb trees \u003ccite>(depositphotos.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108241/cuesas-goat-festival-is-april-16-here-are-11-reasons-to-goat-crazy-for-goats","authors":["5484"],"categories":["bayareabites_50"],"tags":["bayareabites_14318","bayareabites_14319","bayareabites_4074"],"featImg":"bayareabites_108248","label":"bayareabites"},"bayareabites_44350":{"type":"posts","id":"bayareabites_44350","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44350","score":null,"sort":[1339602626000]},"guestAuthors":[],"slug":"animals-and-their-poop-transform-gardens-into-urban-farms","title":"Animals (and their Poop) Transform Gardens into Urban Farms ","publishDate":1339602626,"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/beegrrl-tastes.jpg\">\u003cimg class=\"alignnone size-full wp-image-44353\" title=\"beegrrl tastes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\" alt=\"beegrrl tastes\" width=\"560\" height=\"460\">\u003c/a>\u003c/p>\n\u003cp>Under a robin’s egg blue sky, bees flit among swaying violet flowers, next to beds of massive emerald lettuce, while sun-dappled apricots dangle temptingly from the tree. It’s the perfect place to talk poop with K. Ruby Blume, owner of Beegrrl Gardens, and founder of the \u003ca href=\"http://www.iuhoakland.com/index.html\">Institute of Urban Homesteading\u003c/a>, which sponsored a \u003ca href=\"http://www.iuhoakland.com/events.html\">recent tour\u003c/a> of 7 urban farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\">\u003cimg class=\"alignnone size-full wp-image-44354\" title=\"K. Ruby Blume\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\" alt=\"K. Ruby Blume\" width=\"560\" height=\"523\">\u003c/a>\u003cbr>\n\u003cem>K. Ruby Blume\u003c/em>\u003c/p>\n\u003cp>The East Bay farms, in this second annual tour, are close enough in proximity that visitors can explore several in one afternoon. (This writer toured 3 of the 7). Blume’s criteria for picking this year’s crop of farms was that they all do food production, include an extra feature of deeper sustainability such as a pond, mushroom bed or use of grey water and are home to at least 2 species of animals.\u003c/p>\n\u003cblockquote>\u003cp>“Since growing vegetables and fruit takes nutrients out of the soil, you can either put those nutrients back with chemicals or with manure. Animals close the loop with poop.”\u003c/p>\u003c/blockquote>\n\u003cp>But it has to be the right kind of poop, Blume explains. “Pig and cow poop is smelly and squishy and not something you want to deal with. It also contains too much nitrogen, so it needs to be aged or it would burn your vegetable beds. Rabbit or goat poop is perfect, dry and not too rich in nitrogen, so it can be applied to your planting beds right away.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44355\" title=\"beegrrl Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\" alt=\"beegrrl Collage\" width=\"560\" height=\"563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beegrrl Gardens\u003c/strong>\u003c/p>\n\u003cp>Blume’s own backyard farm, \u003cstrong>Beegrrl Gardens\u003c/strong>, features more than 200 species of plants (including 18 fruit trees, 7 kinds of berries and stunningly healthy looking vegetables) a covey of quail, a colony of rabbits, 2 beehive systems, a bathtub bog and a vine of climbing hops that you can practically see inching its way to the roof.\u003c/p>\n\u003cp>Her tour begins with generous samples of homemade ginger beer, strawberry soda, apricot jam, strawberry honey, butter, feta and rye buckwheat bread. Walking through Blume's prodigious produce, the dozen or so eager tour-goers pose questions about grey water systems, fending off raccoons, and how she deals with aging rabbits. Blume answers, “I want them to have a happy life and then dispatch them in the most humane way possible.\"\u003c/p>\n\u003cp>A Berkeley native, who describes herself as “the normal kid of hippie parents,” Blume has always loved plants. When someone left her some bees for safekeeping, but never returned for them, she was “bitten.” After keeping bees for 15 years, she ventured into cheese making and currently teaches an amazing array of homesteading arts, including organic gardening, bee keeping, rabbit butchery and tanning, cheese making, canning, mead brewing, fermentation, as well as hand sewing, mosaics and ceramics at the Institute. She is also co-author of the book \u003ca href=\"http://www.iuhoakland.com/thebook.html\">Urban Homesteading\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\">\u003cimg class=\"alignnone size-full wp-image-44356\" title=\"quail and book\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\" alt=\"quail and book\" width=\"560\" height=\"314\">\u003c/a>\u003c/p>\n\u003cp>While she provides her quail a pan of diatomaceous earth and watches them revel in a little earth bath, Blume says, “My goal with these farm tours is to inspire visitors by giving them a sense of what’s possible in the city and show how doable it is.”\u003c/p>\n\u003cp>\u003cstrong>Tiny Berkeley Garden\u003c/strong>\u003c/p>\n\u003cp>Kristin Stromberg discovered that tending her, aptly named, \u003cstrong>Tiny Berkeley Garden\u003c/strong> is as much about growing community as it is about raising food crops on the petite front and back plots of her Berkeley home. During her tour, she hands out large purplish green leaves from her perennial tree collard to anyone who asks, so they can root their own plant at home. Passersby are encouraged to sample the pineapple-flavored, bright orange fruit hiding in the papery husks of her groundcherry, (aka cape gooseberry). Stromberg points to the gorgeous artichokes that one enthusiastic neighbor admired so much that Stromberg gave her a perfect green globe to take home. “Before I had my garden, I just knew a few of my neighbors, but now I know everyone! When my pumpkins came up last year I had all the neighborhood kids asking when they would be ready.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\">\u003cimg class=\"alignnone size-full wp-image-44357\" title=\"Kristen Stromberg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\" alt=\"Kristen Stromberg\" width=\"560\" height=\"476\">\u003c/a>\u003cbr>\n\u003cem>Kristen Stromberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>, an Oakland non-profit, helped Stromberg clean out her overgrown yard, lay sheet mulch and plant the crops she requested. The front yard features herbs and flowers to attract butterflies and bees, with peppers, pumpkins, tomato plants, fuji apple and comice pear trees plus sage lemon verbena, basil and yarrow. In the back, she has asparagus, corn, kale, radish, carrots, zucchini, berries plus fig, plum, pluot and apricot trees. Her wooden coop houses 3 rabbits and 5 chickens. Besides providing eggs, the chickens scratch up the rabbit poop with the soil so she can use it on her planting beds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44365\" title=\"tiny berkeley garden collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\" alt=\"tiny berkeley garden collage\" width=\"560\" height=\"570\">\u003c/a>\u003c/p>\n\u003cp>Stromberg describes how the 3 rabbits she had originally picked out somehow turned into 16 by the time she came back to pick them up after a planned trip and now she happens to have frozen rabbit meat in her freezer. One tour-goer offered to buy some rabbit meat to make a French stew, but Stromberg suggested trading her meat for his recipe. A software developer who works from home, Stromberg takes breaks from the computer to feed her animals, water the plants or just sit on the white metal bench in her back yard to watch her brood cavort, or as she calls it “chicken TV.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\">\u003cimg class=\"alignnone size-full wp-image-44360\" title=\"Nicolas and gazpacho\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\" alt=\"Nicolas and gazpacho\" width=\"560\" height=\"433\">\u003c/a>\u003cbr>\n\u003cem>Nicolas Sheon and Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Indigoat Farms\u003c/strong>\u003c/p>\n\u003cp>Two week-old baby goats, named Gazpacho and Violet, enchant both child and adult visitors to \u003cstrong>Indigoat Farms\u003c/strong>. The feisty brother and sister are willing to be cuddled and petted for just a moment, but soon wriggle away to practice their head-butting skills. For Nicolas and Susannah Sheon, who already kept a brood of chickens in their Oakland backyard, the leap to goats was inspired by the need for a dairy queen with a name. “Four years ago, our oldest daughter was 14 and vegan,” Nicolas tells the rapt crowd. “ We were worried because she didn’t seem to be getting enough nourishment. She called herself a ‘politarian,’ meaning that she was opposed to the treatment of factory-raised animals. But then we discovered a farmer selling goat cheese at the Grand Lake Farmers Market, who posted pictures of his goats along with their names. Our daughter said, ‘I’ll eat dairy if it comes from a goat I know.’”\u003c/p>\n\u003cp>With advice and mentoring from Jim Montgomery of \u003ca href=\"http://www.berkeleyside.com/2010/10/29/berkeley-bites-jim-montgomery-green-faerie-farm/\">Green Faerie Farm\u003c/a>, the Sheons chose to raise sweet-natured Oberhasli goats, who are relatively quiet (in deference to their neighbors). These Swiss alpine goats love to run up and down ramps the Sheons built for them to connect to a tree house. Neighborhood children adore the goats and often come by to visit or greet them when Nicolas takes them for walks (on leashes) through the local streets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44361\" title=\"indigoat Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\" alt=\"indigoat Collage\" width=\"560\" height=\"560\">\u003c/a>\u003c/p>\n\u003cp>The family’s chickens and goats get along well. Chickens turn up the soil where the goats pee so it doesn’t smell. And the goats scare away any hungry raccoons. Goat pellets have no odor, so the Sheons can use them directly on their vegetable garden.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A medical anthropologist at UCSF by day, Nicholas has mastered the art of making goat feta, Gouda, mold-ripened Valençay and a special cheese with preserved lemons, which pairs beautifully with wife Susannah’s jams. He milks the goats twice daily, which he sees not as a chore, but as an enjoyable and therapeutic hobby. The family has three mature female goats and when need arises, uses the stud services of Montgomery’s buck Bruno, who, Nicolas explains, “comes over for a week-long slumber party and gets everyone pregnant. He’s quite a player.”\u003c/p>\n\n","blocks":[],"excerpt":"Raising rabbits and goats not only provides appealing pets, but their poop turns a garden into a sustainable urban farm. A recent tour of 7 East Bay farms sponsored by the Institute of Urban Homesteading demonstrated how even tiny backyards can produce prodigious amounts of food with the help of chickens, quail, bees, rabbit and goats.","status":"publish","parent":0,"modified":1339602626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1301},"headData":{"title":"Animals (and their Poop) Transform Gardens into Urban Farms | KQED","description":"Raising rabbits and goats not only provides appealing pets, but their poop turns a garden into a sustainable urban farm. A recent tour of 7 East Bay farms sponsored by the Institute of Urban Homesteading demonstrated how even tiny backyards can produce prodigious amounts of food with the help of chickens, quail, bees, rabbit and goats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44350 http://blogs.kqed.org/bayareabites/?p=44350","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/13/animals-and-their-poop-transform-gardens-into-urban-farms/","disqusTitle":"Animals (and their Poop) Transform Gardens into Urban Farms ","path":"/bayareabites/44350/animals-and-their-poop-transform-gardens-into-urban-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/beegrrl-tastes.jpg\">\u003cimg class=\"alignnone size-full wp-image-44353\" title=\"beegrrl tastes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\" alt=\"beegrrl tastes\" width=\"560\" height=\"460\">\u003c/a>\u003c/p>\n\u003cp>Under a robin’s egg blue sky, bees flit among swaying violet flowers, next to beds of massive emerald lettuce, while sun-dappled apricots dangle temptingly from the tree. It’s the perfect place to talk poop with K. Ruby Blume, owner of Beegrrl Gardens, and founder of the \u003ca href=\"http://www.iuhoakland.com/index.html\">Institute of Urban Homesteading\u003c/a>, which sponsored a \u003ca href=\"http://www.iuhoakland.com/events.html\">recent tour\u003c/a> of 7 urban farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\">\u003cimg class=\"alignnone size-full wp-image-44354\" title=\"K. Ruby Blume\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\" alt=\"K. Ruby Blume\" width=\"560\" height=\"523\">\u003c/a>\u003cbr>\n\u003cem>K. Ruby Blume\u003c/em>\u003c/p>\n\u003cp>The East Bay farms, in this second annual tour, are close enough in proximity that visitors can explore several in one afternoon. (This writer toured 3 of the 7). Blume’s criteria for picking this year’s crop of farms was that they all do food production, include an extra feature of deeper sustainability such as a pond, mushroom bed or use of grey water and are home to at least 2 species of animals.\u003c/p>\n\u003cblockquote>\u003cp>“Since growing vegetables and fruit takes nutrients out of the soil, you can either put those nutrients back with chemicals or with manure. Animals close the loop with poop.”\u003c/p>\u003c/blockquote>\n\u003cp>But it has to be the right kind of poop, Blume explains. “Pig and cow poop is smelly and squishy and not something you want to deal with. It also contains too much nitrogen, so it needs to be aged or it would burn your vegetable beds. Rabbit or goat poop is perfect, dry and not too rich in nitrogen, so it can be applied to your planting beds right away.”\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/24/2012/06/beegrrl-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44355\" title=\"beegrrl Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\" alt=\"beegrrl Collage\" width=\"560\" height=\"563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beegrrl Gardens\u003c/strong>\u003c/p>\n\u003cp>Blume’s own backyard farm, \u003cstrong>Beegrrl Gardens\u003c/strong>, features more than 200 species of plants (including 18 fruit trees, 7 kinds of berries and stunningly healthy looking vegetables) a covey of quail, a colony of rabbits, 2 beehive systems, a bathtub bog and a vine of climbing hops that you can practically see inching its way to the roof.\u003c/p>\n\u003cp>Her tour begins with generous samples of homemade ginger beer, strawberry soda, apricot jam, strawberry honey, butter, feta and rye buckwheat bread. Walking through Blume's prodigious produce, the dozen or so eager tour-goers pose questions about grey water systems, fending off raccoons, and how she deals with aging rabbits. Blume answers, “I want them to have a happy life and then dispatch them in the most humane way possible.\"\u003c/p>\n\u003cp>A Berkeley native, who describes herself as “the normal kid of hippie parents,” Blume has always loved plants. When someone left her some bees for safekeeping, but never returned for them, she was “bitten.” After keeping bees for 15 years, she ventured into cheese making and currently teaches an amazing array of homesteading arts, including organic gardening, bee keeping, rabbit butchery and tanning, cheese making, canning, mead brewing, fermentation, as well as hand sewing, mosaics and ceramics at the Institute. She is also co-author of the book \u003ca href=\"http://www.iuhoakland.com/thebook.html\">Urban Homesteading\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\">\u003cimg class=\"alignnone size-full wp-image-44356\" title=\"quail and book\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\" alt=\"quail and book\" width=\"560\" height=\"314\">\u003c/a>\u003c/p>\n\u003cp>While she provides her quail a pan of diatomaceous earth and watches them revel in a little earth bath, Blume says, “My goal with these farm tours is to inspire visitors by giving them a sense of what’s possible in the city and show how doable it is.”\u003c/p>\n\u003cp>\u003cstrong>Tiny Berkeley Garden\u003c/strong>\u003c/p>\n\u003cp>Kristin Stromberg discovered that tending her, aptly named, \u003cstrong>Tiny Berkeley Garden\u003c/strong> is as much about growing community as it is about raising food crops on the petite front and back plots of her Berkeley home. During her tour, she hands out large purplish green leaves from her perennial tree collard to anyone who asks, so they can root their own plant at home. Passersby are encouraged to sample the pineapple-flavored, bright orange fruit hiding in the papery husks of her groundcherry, (aka cape gooseberry). Stromberg points to the gorgeous artichokes that one enthusiastic neighbor admired so much that Stromberg gave her a perfect green globe to take home. “Before I had my garden, I just knew a few of my neighbors, but now I know everyone! When my pumpkins came up last year I had all the neighborhood kids asking when they would be ready.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\">\u003cimg class=\"alignnone size-full wp-image-44357\" title=\"Kristen Stromberg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\" alt=\"Kristen Stromberg\" width=\"560\" height=\"476\">\u003c/a>\u003cbr>\n\u003cem>Kristen Stromberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>, an Oakland non-profit, helped Stromberg clean out her overgrown yard, lay sheet mulch and plant the crops she requested. The front yard features herbs and flowers to attract butterflies and bees, with peppers, pumpkins, tomato plants, fuji apple and comice pear trees plus sage lemon verbena, basil and yarrow. In the back, she has asparagus, corn, kale, radish, carrots, zucchini, berries plus fig, plum, pluot and apricot trees. Her wooden coop houses 3 rabbits and 5 chickens. Besides providing eggs, the chickens scratch up the rabbit poop with the soil so she can use it on her planting beds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44365\" title=\"tiny berkeley garden collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\" alt=\"tiny berkeley garden collage\" width=\"560\" height=\"570\">\u003c/a>\u003c/p>\n\u003cp>Stromberg describes how the 3 rabbits she had originally picked out somehow turned into 16 by the time she came back to pick them up after a planned trip and now she happens to have frozen rabbit meat in her freezer. One tour-goer offered to buy some rabbit meat to make a French stew, but Stromberg suggested trading her meat for his recipe. A software developer who works from home, Stromberg takes breaks from the computer to feed her animals, water the plants or just sit on the white metal bench in her back yard to watch her brood cavort, or as she calls it “chicken TV.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\">\u003cimg class=\"alignnone size-full wp-image-44360\" title=\"Nicolas and gazpacho\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\" alt=\"Nicolas and gazpacho\" width=\"560\" height=\"433\">\u003c/a>\u003cbr>\n\u003cem>Nicolas Sheon and Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Indigoat Farms\u003c/strong>\u003c/p>\n\u003cp>Two week-old baby goats, named Gazpacho and Violet, enchant both child and adult visitors to \u003cstrong>Indigoat Farms\u003c/strong>. The feisty brother and sister are willing to be cuddled and petted for just a moment, but soon wriggle away to practice their head-butting skills. For Nicolas and Susannah Sheon, who already kept a brood of chickens in their Oakland backyard, the leap to goats was inspired by the need for a dairy queen with a name. “Four years ago, our oldest daughter was 14 and vegan,” Nicolas tells the rapt crowd. “ We were worried because she didn’t seem to be getting enough nourishment. She called herself a ‘politarian,’ meaning that she was opposed to the treatment of factory-raised animals. But then we discovered a farmer selling goat cheese at the Grand Lake Farmers Market, who posted pictures of his goats along with their names. Our daughter said, ‘I’ll eat dairy if it comes from a goat I know.’”\u003c/p>\n\u003cp>With advice and mentoring from Jim Montgomery of \u003ca href=\"http://www.berkeleyside.com/2010/10/29/berkeley-bites-jim-montgomery-green-faerie-farm/\">Green Faerie Farm\u003c/a>, the Sheons chose to raise sweet-natured Oberhasli goats, who are relatively quiet (in deference to their neighbors). These Swiss alpine goats love to run up and down ramps the Sheons built for them to connect to a tree house. Neighborhood children adore the goats and often come by to visit or greet them when Nicolas takes them for walks (on leashes) through the local streets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44361\" title=\"indigoat Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\" alt=\"indigoat Collage\" width=\"560\" height=\"560\">\u003c/a>\u003c/p>\n\u003cp>The family’s chickens and goats get along well. Chickens turn up the soil where the goats pee so it doesn’t smell. And the goats scare away any hungry raccoons. Goat pellets have no odor, so the Sheons can use them directly on their vegetable garden.\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>A medical anthropologist at UCSF by day, Nicholas has mastered the art of making goat feta, Gouda, mold-ripened Valençay and a special cheese with preserved lemons, which pairs beautifully with wife Susannah’s jams. He milks the goats twice daily, which he sees not as a chore, but as an enjoyable and therapeutic hobby. The family has three mature female goats and when need arises, uses the stud services of Montgomery’s buck Bruno, who, Nicolas explains, “comes over for a week-long slumber party and gets everyone pregnant. He’s quite a player.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44350/animals-and-their-poop-transform-gardens-into-urban-farms","authors":["5283"],"categories":["bayareabites_109","bayareabites_2638","bayareabites_1874","bayareabites_2554","bayareabites_60"],"tags":["bayareabites_4074","bayareabites_10506","bayareabites_8761","bayareabites_10507","bayareabites_10509","bayareabites_10508","bayareabites_10512","bayareabites_9351","bayareabites_3702","bayareabites_10504"],"featImg":"bayareabites_44363","label":"bayareabites"},"bayareabites_30602":{"type":"posts","id":"bayareabites_30602","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30602","score":null,"sort":[1311426028000]},"guestAuthors":[],"slug":"touring-bay-area-farms-brunching-at-plow","title":"Touring Bay Area Farms, Brunching at Plow","publishDate":1311426028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.","status":"publish","parent":0,"modified":1312396757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":885},"headData":{"title":"Touring Bay Area Farms, Brunching at Plow | KQED","description":"Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"30602 http://blogs.kqed.org/bayareabites/?p=30602","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/23/touring-bay-area-farms-brunching-at-plow/","disqusTitle":"Touring Bay Area Farms, Brunching at Plow","path":"/bayareabites/30602/touring-bay-area-farms-brunching-at-plow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30602/touring-bay-area-farms-brunching-at-plow","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_2554","bayareabites_1246","bayareabites_1807","bayareabites_90","bayareabites_61"],"tags":["bayareabites_9540","bayareabites_1368","bayareabites_14750","bayareabites_9541","bayareabites_9539","bayareabites_134","bayareabites_9409","bayareabites_4074","bayareabites_9542","bayareabites_8318","bayareabites_2267","bayareabites_9543","bayareabites_356","bayareabites_453"],"featImg":"bayareabites_30631","label":"bayareabites"},"bayareabites_14935":{"type":"posts","id":"bayareabites_14935","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14935","score":null,"sort":[1278860421000]},"guestAuthors":[],"slug":"chickens-eggs-southern-corn-pudding","title":"Chickens, Eggs, & Southern Corn Pudding","publishDate":1278860421,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \u003c/p>\n\n","blocks":[],"excerpt":"What do you do when you've suddenly got 9 cackling, egg-laying hens under your protection for two balmy weeks in July? Make Southern corn pudding, of course, the silkiest, sweetest taste of summer imaginable. ","status":"publish","parent":0,"modified":1345694408,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1064},"headData":{"title":"Chickens, Eggs, & Southern Corn Pudding | KQED","description":"What do you do when you've suddenly got 9 cackling, egg-laying hens under your protection for two balmy weeks in July? Make Southern corn pudding, of course, the silkiest, sweetest taste of summer imaginable. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14935 http://blogs.kqed.org/bayareabites/?p=14935","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/","disqusTitle":"Chickens, Eggs, & Southern Corn Pudding","path":"/bayareabites/14935/chickens-eggs-southern-corn-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\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 chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \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>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14935/chickens-eggs-southern-corn-pudding","authors":["5038"],"categories":["bayareabites_752","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_8249","bayareabites_515","bayareabites_33","bayareabites_4074","bayareabites_814"],"label":"bayareabites"},"bayareabites_13671":{"type":"posts","id":"bayareabites_13671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13671","score":null,"sort":[1274677101000]},"guestAuthors":[],"slug":"the-butcher-the-chef-and-the-goat","title":"The Butcher, the Chef, and the Goat","publishDate":1274677101,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"\"Is this Satan's dinner party?\" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.","status":"publish","parent":0,"modified":1493743843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1157},"headData":{"title":"The Butcher, the Chef, and the Goat | KQED","description":""Is this Satan's dinner party?" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13671 http://blogs.kqed.org/bayareabites/?p=13671","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/","disqusTitle":"The Butcher, the Chef, and the Goat","path":"/bayareabites/13671/the-butcher-the-chef-and-the-goat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \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>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \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>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13671/the-butcher-the-chef-and-the-goat","authors":["5038"],"categories":["bayareabites_63","bayareabites_2638","bayareabites_50","bayareabites_90","bayareabites_60"],"tags":["bayareabites_4108","bayareabites_1596","bayareabites_4106","bayareabites_4105","bayareabites_1993","bayareabites_4074","bayareabites_4107"],"label":"bayareabites"},"bayareabites_13397":{"type":"posts","id":"bayareabites_13397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13397","score":null,"sort":[1274365057000]},"guestAuthors":[],"slug":"goat-curious-take-urban-goats-101-with-novella-carpenter","title":"Goat-Curious? Take Urban Goats 101 with Novella Carpenter","publishDate":1274365057,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. So, that means you are also a goat breeder and need to deal with stud services, birthing and (goat) kids.\u003c/li>\n\u003cli>\u003ca href=\"http://fiascofarm.com/goats/buck-wether-info.htm\">Male goats stink\u003c/a> and it is illegal to own them in Berkeley. If your goat gives birth to a male kid you will need to have a plan how to deal with him. Selling, giving away or eating are your basic options.\u003c/li>\n\u003cli>Goats don't like to be alone so you need to have at least two females, ideally three. (Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. Novella went through the motions of demonstrating milking technique but her milker goat Bebe was off getting \u003ca href=\"http://en.wikipedia.org/wiki/Goat\">\"freshened\"\u003c/a> so she was not available for an actual milking demo. That was my only disappointment. I was hoping to witness actual goat milking and possibly have a hands-on experience and tasting. However, taking photos and interacting with these unfamiliar and extremely cute creatures was quite a thrill. \u003c/p>\n\u003cp>The folks attending the class ranged from goat owners to goat-curious. The class was 3 hours long, cost $30 and was kept to a comfortable size so all participants wanting to handle the goats had easy access. Novella brought samples of her own GhostTown Farm goat cheese for tasting and briefly discussed goat milk products. A great class to follow this general introduction would be \"How-To make Goat Milk Cheese, Yogurt and Kefir.\"\u003c/p>\n\u003cp>Novella will be teaching this \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">class again on Sunday, June 20th from 9:30am to 12:30pm\u003c/a>. It will be taught at a house with a backyard so there is more natural space for the goats to wander around. If you are even slightly goat-curious I recommend attending, but register ASAP because her classes sell out quickly. \u003c/p>\n\u003c/ol>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an Urban Goats 101 class at the BioFuel Oasis.","status":"publish","parent":0,"modified":1430164506,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.flickr.com/slideShow/index.gne"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":793},"headData":{"title":"Goat-Curious? Take Urban Goats 101 with Novella Carpenter | KQED","description":"Mother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an Urban Goats 101 class at the BioFuel Oasis.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13397 http://blogs.kqed.org/bayareabites/?p=13397","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/","disqusTitle":"Goat-Curious? Take Urban Goats 101 with Novella Carpenter","path":"/bayareabites/13397/goat-curious-take-urban-goats-101-with-novella-carpenter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. So, that means you are also a goat breeder and need to deal with stud services, birthing and (goat) kids.\u003c/li>\n\u003cli>\u003ca href=\"http://fiascofarm.com/goats/buck-wether-info.htm\">Male goats stink\u003c/a> and it is illegal to own them in Berkeley. If your goat gives birth to a male kid you will need to have a plan how to deal with him. Selling, giving away or eating are your basic options.\u003c/li>\n\u003cli>Goats don't like to be alone so you need to have at least two females, ideally three. (Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. Novella went through the motions of demonstrating milking technique but her milker goat Bebe was off getting \u003ca href=\"http://en.wikipedia.org/wiki/Goat\">\"freshened\"\u003c/a> so she was not available for an actual milking demo. That was my only disappointment. I was hoping to witness actual goat milking and possibly have a hands-on experience and tasting. However, taking photos and interacting with these unfamiliar and extremely cute creatures was quite a thrill. \u003c/p>\n\u003cp>The folks attending the class ranged from goat owners to goat-curious. The class was 3 hours long, cost $30 and was kept to a comfortable size so all participants wanting to handle the goats had easy access. Novella brought samples of her own GhostTown Farm goat cheese for tasting and briefly discussed goat milk products. A great class to follow this general introduction would be \"How-To make Goat Milk Cheese, Yogurt and Kefir.\"\u003c/p>\n\u003cp>Novella will be teaching this \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">class again on Sunday, June 20th from 9:30am to 12:30pm\u003c/a>. It will be taught at a house with a backyard so there is more natural space for the goats to wander around. If you are even slightly goat-curious I recommend attending, but register ASAP because her classes sell out quickly. \u003c/p>\n\u003c/ol>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13397/goat-curious-take-urban-goats-101-with-novella-carpenter","authors":["5014"],"categories":["bayareabites_64","bayareabites_2638","bayareabites_2554"],"tags":["bayareabites_4082","bayareabites_712","bayareabites_4074","bayareabites_2555"],"featImg":"bayareabites_13562","label":"bayareabites"},"bayareabites_276":{"type":"posts","id":"bayareabites_276","meta":{"index":"posts_1591205157","site":"bayareabites","id":"276","score":null,"sort":[1141591140000]},"guestAuthors":[],"slug":"gettin-goaty","title":"Gettin' Goaty","publishDate":1141591140,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat2-793086.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat2-786673.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong> Is it true that until last weekend you were a goat virgin? \u003c/strong>\u003cbr>Well, not entirely true. I was a virgin in the sense that I had never procured a goat before, nor had I ever put a goat in my oven. I did however, have my first goat experience at one of my all-time favorite restaurants in NYC, \u003cstrong>\u003ca href=\"http://nymag.com/listings/restaurant/prune/index.html\">Prune\u003c/a>\u003c/strong>, a few years ago. They did a fabulous pulled goat.\u003c/p>\n\u003cp>\u003cstrong> If you HAD to share your bed with a baby lamb or a baby goat, which would you prefer?\u003c/strong>\u003cbr>You are a twisted woman. If I were to OWN one, I would choose a goat because I love the way they smell, like goat cheese. And then I could make goat cheese, goat butter, goat yogurt. I probably wouldn't kill it and eat it though.\u003c/p>\n\u003cp>\u003cstrong>Hey, you didn't answer the question! Try again, babe, and don't be so avoidant! Bed: Goat or sheep, and why?\u003c/strong>\u003cbr>Okay okay! I think I'd go for a lamb because they are softer and fuzzier and I'm afraid the goat would eat my sheets. There, are you happy?\u003c/p>\n\u003cp>\u003cstrong> Share with everyone the whole goat back story--it's so dramatic! \u003c/strong>\u003cbr>Okay, so back in October, we (me, my brother, Wendy, and Meghan) went for a long lovely hike up in Redwood Park with my dogs. Meghan mentioned that she wanted to make goat. I, always looking for a culinary adventure, jumped right in and offered my services. Time and the holidays got the best of us, and finally, in January Meghan emailed me and laid down the law with the goat. We decided to make goat in February. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turns out my brother, a recent carnivorous convert (he was a pescetarian/vegetarian for the last 15 years until I made him eat organic, grass-fed rack of veal at Christmas dinner, but that's a whole other story), was coming to visit in mid-Feb. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat3-746302.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat3-740913.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Also turns out that my friend Max's birthday was at that time and he was postponing his annual birthday \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/pig-on-spit.jsp\">pig roast\u003c/a>\u003c/strong> because he and his lovely wife Davina were just \u003ca href=\"http://www.kqed.org/weblog/food/2006/02/drinking-cachaca-in-rio.jsp\">\u003cstrong>returning from Brazil\u003c/strong>\u003c/a>. Long, confusing story short, we decided to merge the 3 coinciding events and make a whole lot of goat and have a whole lot of people here to eat it.\u003c/p>\n\u003cp>\u003cstrong> I hear it's not easy to find goat. Where did you start looking, and what did you wind up with? \u003c/strong>\u003cbr>I started at \u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meat\u003c/a>\u003c/strong> in the Ferry Building. I spoke with Dean, the butcher, about my goat needs, and he contacted his meat guy and then we spoke on the phone a few times. But in February, goat is not that easy to obtain unless you want an entire goat (you can purchase fresh local goat starting in about June). And even though Dean willingly offered to cut it up and cryovac the pieces, I didn't exactly know what I would do with 35 lbs of goat meat. Party favors anyone? I checked a few other places, but I really wanted to find a free-range, organic goat that had a happy life on a farm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat1-762352.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat1-756811.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Anyway, I ended up going online and found this fantastic ranch in Colorado called \u003cstrong>\u003ca href=\"http://www.foxfirefarms.com/\">Fox Fire Farms\u003c/a>\u003c/strong>. Obviously I would have preferred to support local ranchers, but that was just not an option. And besides, they rocked. I called and spoke with the owners who told me they had two 3-lb goat legs they could send me. They arrived a week later packed in dry ice along with a pound of lamb stew meat and ground lamb. Definitely a small rancher that I would continue to support.\u003c/p>\n\u003cp>\u003cstrong>What did the legs look like uncooked? \u003c/strong>\u003cbr>Deeply red, meaty, sinewy.\u003c/p>\n\u003cp>\u003cstrong>More sinewy than lamb? Like goat:lamb as Guy Pearce:Vince Vaughn?\u003c/strong> \u003cbr>Nice analogy. But if Guy was the goat and Vince was the lamb, I think I'd have to change my answer to who I would share my bed with. I'd definitely go with the goat on that one.\u003c/p>\n\u003cp>\u003cstrong> Tell us about the recipe you used.\u003c/strong>\u003cbr>I found a recipe online, after a lot of back and forth about how we were going to make it, we finally decided upon Mexican barbacoa style. Of course, when it came down to it, I couldn't follow the recipe because, even thought I've never prepared goat before, I of course thought I could do it better. Anyway, my thoroughly revised recipe is below.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat8-700894.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat8-797252.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How did you serve up the goat?\u003c/strong>\u003cbr>After we shredded it, we tossed it back in the juices from the marinade, then laid it out along with fresh corn tortillas, homemade pickled red onions, queso fresco, salsas, and thick crema. Best damn goat tacos I've ever had.\u003c/p>\n\u003cp>\u003cstrong>The goat cooked for four hours, right? Surely something funny must have happened during those four hours? Any good goat jokes? \u003c/strong>\u003cbr>We made the chile paste the night before and rubbed it all over the goat legs, then let it sit overnight. I woke up quite early the next morning (around 7am) and slid that goat in the oven, so the only thing that really happened was me making coffee. I think my dog curled up next to the oven in anticipation.\u003c/p>\n\u003cp>\u003cstrong> So did you give him any, or is he still a goat virgin?\u003c/strong>\u003cbr>Oh, he had his way with the goat.\u003c/p>\n\u003cp>\u003cstrong>Did anyone get drunk waiting for their goat? \u003c/strong>\u003cbr>I would say the drinking started around 2pm with the pulling of the goat. I believe I counted 5 bottles of \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Cachaca\">cachaca\u003c/a>\u003c/strong> which we were using to make \u003cstrong>\u003ca href=\"http://www.maria-brazil.org/caipirinha.htm\">caipirinhas\u003c/a>\u003c/strong>, an ode to Max and Davina's recent trip to So-Am.\u003c/p>\n\u003cp>\u003cstrong>You're being avoidant again, but I'll let it go...wouldn't want it to get out that BAB bloggers were a bunch of lushes. So how many other goat virgins were in attendance? \u003c/strong>\u003cbr>There were actually quite a few. We took a show of hands just before serving and there were probably at least 15 out of about 30 people. It was quite a party.\u003c/p>\n\u003cp>\u003cstrong>So, did it taste like chicken? \u003c/strong>\u003cbr>No, actually it tasted like really rich pork. It wasn't hoofy at all like I expected. But we also served pulled chile-roasted chicken and our friend Tony made exquisite lamb carnitas with a mint salsa. Oh mama. The funny thing was that by the end of the night, the goat and lamb were nearly gone (we managed to save just enough goat to make goat huevos rancheros the following morning) but there was a ton of chicken left. Enough for me to made a big batch of yummy chicken enchiladas.\u003c/p>\n\u003cp>\u003cstrong>Is 'hoofy' a common gastronomic term or one you made up? It sounds like a term one would use when getting ready to break up with someone. Like \"Gee, this guy is making me so hoofy, I can't wait to be done with it!\"\u003c/strong>\u003cbr>Sounds more like a reason to break up with someone, like \"Ew, he gave me something really hoofy.\" Um, wait, what are we talking about? Oh yes, goat meat. I'm not sure, I think that goat was described to me that way, but I'm not sure where I picked up the \"hoofiness.\" \u003c/p>\n\u003cp>\u003cstrong>Tell us about your phobia of never having enough food. Where do you think that comes from? Have you discussed it with your therapist? \u003c/strong>\u003cbr>I just have an inner need to feed people and to me, the worst thing is to have a party and not have enough food, so I invariably overdo it. The morning of the goat party I decided I didn't have enough food so we bought two chickens, rubbed them with the remaining chile paste and roasted them, then pulled the meat. We also bought another 100-pack bag of tortillas (from \u003cstrong>\u003ca href=\"http://www.chowhound.com/california/boards/sanfrancisco18/messages/75646.html\">La Finca\u003c/a>\u003c/strong>, which make the BEST corn tortillas in the bay area in my opinion).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat10-735195.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat10-732014.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Any good comments from your guests about the goat? \u003c/strong>\u003cbr>I don't remember, I was too tipsy from all the goat and caiprinhas.\u003c/p>\n\u003cp>\u003cstrong>Goat Barbacoa\u003c/strong>\u003cbr>About 6 guijillo chiles\u003cbr>10-12 allspice berries\u003cbr>2 teaspoons ground cumin\u003cbr>4 tablespoons dried Mexican oregano\u003cbr>2 tablespoons fresh thyme leaves\u003cbr>1 yellow onion, chopped\u003cbr>6 cloves garlic\u003cbr>1/3 cup apple cider vinegar\u003cbr>Two 3-lb legs of goat\u003cbr>Kosher salt\u003cbr>Freshly ground black pepper\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat4-753606.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat4-742848.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Bring a teakettle of water to a boil. In a cast iron pan over medium heat, toast the chiles on each side until fragrant, about 5 minutes. Remove from the pan, place in a heatproof bowl, and cover with boiling water. Let sit for 20-30 minutes. Drain the chiles, de-stem and seed them, then add to a blender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat6-796944.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat6-793687.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, grind the allspice, cumin, and oregano. Add to the blender along with the thyme, onion, garlic, vinegar, and 1/2 cup water. Season the goat all over with plenty of salt and pepper. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat9-719743.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat9-716567.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Put into a roasting pan, and rub the chile paste all over the goat. Cover the pan tightly with aluminum foil and refrigerate overnight.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat13-707514.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat13-703845.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>(Note: we only ended up using about half of the paste, and reserved the other half to marinade something else, like a chicken. It would also probably be great on lamb.)\u003c/em>\u003c/p>\n\u003cp>Preheat the oven to 300F. Cook the goat for about 4-1/2 to 5 hours, turning once about halfway through, until very tender and falling off the bone. Pour off the juices into a bowl or glass measuring cup and skim off the fat. Shred the meat. Pour the juices back over the meat and toss to combine. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat5-735819.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat5-727572.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Serve with corn tortillas, pickled onions, and crema.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>posted by Kim Goodfriend and Meghan Laslocky\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1274652842,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1616},"headData":{"title":"Gettin' Goaty | KQED","description":"Is it true that until last weekend you were a goat virgin? Well, not entirely true. I was a virgin in the sense that I had never procured a goat before, nor had I ever put a goat in my oven. I did however, have my first goat experience at one of my all-time favorite","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"276 http://blogs.kqed.org/bayareabites/2006/03/05/gettin-goaty/","disqusUrl":"https://ww2.kqed.org/bayareabites/2006/03/05/gettin-goaty/","disqusTitle":"Gettin' Goaty","path":"/bayareabites/276/gettin-goaty","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat2-793086.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat2-786673.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong> Is it true that until last weekend you were a goat virgin? \u003c/strong>\u003cbr>Well, not entirely true. I was a virgin in the sense that I had never procured a goat before, nor had I ever put a goat in my oven. I did however, have my first goat experience at one of my all-time favorite restaurants in NYC, \u003cstrong>\u003ca href=\"http://nymag.com/listings/restaurant/prune/index.html\">Prune\u003c/a>\u003c/strong>, a few years ago. They did a fabulous pulled goat.\u003c/p>\n\u003cp>\u003cstrong> If you HAD to share your bed with a baby lamb or a baby goat, which would you prefer?\u003c/strong>\u003cbr>You are a twisted woman. If I were to OWN one, I would choose a goat because I love the way they smell, like goat cheese. And then I could make goat cheese, goat butter, goat yogurt. I probably wouldn't kill it and eat it though.\u003c/p>\n\u003cp>\u003cstrong>Hey, you didn't answer the question! Try again, babe, and don't be so avoidant! Bed: Goat or sheep, and why?\u003c/strong>\u003cbr>Okay okay! I think I'd go for a lamb because they are softer and fuzzier and I'm afraid the goat would eat my sheets. There, are you happy?\u003c/p>\n\u003cp>\u003cstrong> Share with everyone the whole goat back story--it's so dramatic! \u003c/strong>\u003cbr>Okay, so back in October, we (me, my brother, Wendy, and Meghan) went for a long lovely hike up in Redwood Park with my dogs. Meghan mentioned that she wanted to make goat. I, always looking for a culinary adventure, jumped right in and offered my services. Time and the holidays got the best of us, and finally, in January Meghan emailed me and laid down the law with the goat. We decided to make goat in February. \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>Turns out my brother, a recent carnivorous convert (he was a pescetarian/vegetarian for the last 15 years until I made him eat organic, grass-fed rack of veal at Christmas dinner, but that's a whole other story), was coming to visit in mid-Feb. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat3-746302.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat3-740913.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Also turns out that my friend Max's birthday was at that time and he was postponing his annual birthday \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/pig-on-spit.jsp\">pig roast\u003c/a>\u003c/strong> because he and his lovely wife Davina were just \u003ca href=\"http://www.kqed.org/weblog/food/2006/02/drinking-cachaca-in-rio.jsp\">\u003cstrong>returning from Brazil\u003c/strong>\u003c/a>. Long, confusing story short, we decided to merge the 3 coinciding events and make a whole lot of goat and have a whole lot of people here to eat it.\u003c/p>\n\u003cp>\u003cstrong> I hear it's not easy to find goat. Where did you start looking, and what did you wind up with? \u003c/strong>\u003cbr>I started at \u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meat\u003c/a>\u003c/strong> in the Ferry Building. I spoke with Dean, the butcher, about my goat needs, and he contacted his meat guy and then we spoke on the phone a few times. But in February, goat is not that easy to obtain unless you want an entire goat (you can purchase fresh local goat starting in about June). And even though Dean willingly offered to cut it up and cryovac the pieces, I didn't exactly know what I would do with 35 lbs of goat meat. Party favors anyone? I checked a few other places, but I really wanted to find a free-range, organic goat that had a happy life on a farm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat1-762352.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat1-756811.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Anyway, I ended up going online and found this fantastic ranch in Colorado called \u003cstrong>\u003ca href=\"http://www.foxfirefarms.com/\">Fox Fire Farms\u003c/a>\u003c/strong>. Obviously I would have preferred to support local ranchers, but that was just not an option. And besides, they rocked. I called and spoke with the owners who told me they had two 3-lb goat legs they could send me. They arrived a week later packed in dry ice along with a pound of lamb stew meat and ground lamb. Definitely a small rancher that I would continue to support.\u003c/p>\n\u003cp>\u003cstrong>What did the legs look like uncooked? \u003c/strong>\u003cbr>Deeply red, meaty, sinewy.\u003c/p>\n\u003cp>\u003cstrong>More sinewy than lamb? Like goat:lamb as Guy Pearce:Vince Vaughn?\u003c/strong> \u003cbr>Nice analogy. But if Guy was the goat and Vince was the lamb, I think I'd have to change my answer to who I would share my bed with. I'd definitely go with the goat on that one.\u003c/p>\n\u003cp>\u003cstrong> Tell us about the recipe you used.\u003c/strong>\u003cbr>I found a recipe online, after a lot of back and forth about how we were going to make it, we finally decided upon Mexican barbacoa style. Of course, when it came down to it, I couldn't follow the recipe because, even thought I've never prepared goat before, I of course thought I could do it better. Anyway, my thoroughly revised recipe is below.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat8-700894.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat8-797252.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How did you serve up the goat?\u003c/strong>\u003cbr>After we shredded it, we tossed it back in the juices from the marinade, then laid it out along with fresh corn tortillas, homemade pickled red onions, queso fresco, salsas, and thick crema. Best damn goat tacos I've ever had.\u003c/p>\n\u003cp>\u003cstrong>The goat cooked for four hours, right? Surely something funny must have happened during those four hours? Any good goat jokes? \u003c/strong>\u003cbr>We made the chile paste the night before and rubbed it all over the goat legs, then let it sit overnight. I woke up quite early the next morning (around 7am) and slid that goat in the oven, so the only thing that really happened was me making coffee. I think my dog curled up next to the oven in anticipation.\u003c/p>\n\u003cp>\u003cstrong> So did you give him any, or is he still a goat virgin?\u003c/strong>\u003cbr>Oh, he had his way with the goat.\u003c/p>\n\u003cp>\u003cstrong>Did anyone get drunk waiting for their goat? \u003c/strong>\u003cbr>I would say the drinking started around 2pm with the pulling of the goat. I believe I counted 5 bottles of \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Cachaca\">cachaca\u003c/a>\u003c/strong> which we were using to make \u003cstrong>\u003ca href=\"http://www.maria-brazil.org/caipirinha.htm\">caipirinhas\u003c/a>\u003c/strong>, an ode to Max and Davina's recent trip to So-Am.\u003c/p>\n\u003cp>\u003cstrong>You're being avoidant again, but I'll let it go...wouldn't want it to get out that BAB bloggers were a bunch of lushes. So how many other goat virgins were in attendance? \u003c/strong>\u003cbr>There were actually quite a few. We took a show of hands just before serving and there were probably at least 15 out of about 30 people. It was quite a party.\u003c/p>\n\u003cp>\u003cstrong>So, did it taste like chicken? \u003c/strong>\u003cbr>No, actually it tasted like really rich pork. It wasn't hoofy at all like I expected. But we also served pulled chile-roasted chicken and our friend Tony made exquisite lamb carnitas with a mint salsa. Oh mama. The funny thing was that by the end of the night, the goat and lamb were nearly gone (we managed to save just enough goat to make goat huevos rancheros the following morning) but there was a ton of chicken left. Enough for me to made a big batch of yummy chicken enchiladas.\u003c/p>\n\u003cp>\u003cstrong>Is 'hoofy' a common gastronomic term or one you made up? It sounds like a term one would use when getting ready to break up with someone. Like \"Gee, this guy is making me so hoofy, I can't wait to be done with it!\"\u003c/strong>\u003cbr>Sounds more like a reason to break up with someone, like \"Ew, he gave me something really hoofy.\" Um, wait, what are we talking about? Oh yes, goat meat. I'm not sure, I think that goat was described to me that way, but I'm not sure where I picked up the \"hoofiness.\" \u003c/p>\n\u003cp>\u003cstrong>Tell us about your phobia of never having enough food. Where do you think that comes from? Have you discussed it with your therapist? \u003c/strong>\u003cbr>I just have an inner need to feed people and to me, the worst thing is to have a party and not have enough food, so I invariably overdo it. The morning of the goat party I decided I didn't have enough food so we bought two chickens, rubbed them with the remaining chile paste and roasted them, then pulled the meat. We also bought another 100-pack bag of tortillas (from \u003cstrong>\u003ca href=\"http://www.chowhound.com/california/boards/sanfrancisco18/messages/75646.html\">La Finca\u003c/a>\u003c/strong>, which make the BEST corn tortillas in the bay area in my opinion).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat10-735195.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat10-732014.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Any good comments from your guests about the goat? \u003c/strong>\u003cbr>I don't remember, I was too tipsy from all the goat and caiprinhas.\u003c/p>\n\u003cp>\u003cstrong>Goat Barbacoa\u003c/strong>\u003cbr>About 6 guijillo chiles\u003cbr>10-12 allspice berries\u003cbr>2 teaspoons ground cumin\u003cbr>4 tablespoons dried Mexican oregano\u003cbr>2 tablespoons fresh thyme leaves\u003cbr>1 yellow onion, chopped\u003cbr>6 cloves garlic\u003cbr>1/3 cup apple cider vinegar\u003cbr>Two 3-lb legs of goat\u003cbr>Kosher salt\u003cbr>Freshly ground black pepper\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat4-753606.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat4-742848.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Bring a teakettle of water to a boil. In a cast iron pan over medium heat, toast the chiles on each side until fragrant, about 5 minutes. Remove from the pan, place in a heatproof bowl, and cover with boiling water. Let sit for 20-30 minutes. Drain the chiles, de-stem and seed them, then add to a blender.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat6-796944.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat6-793687.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, grind the allspice, cumin, and oregano. Add to the blender along with the thyme, onion, garlic, vinegar, and 1/2 cup water. Season the goat all over with plenty of salt and pepper. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat9-719743.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat9-716567.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Put into a roasting pan, and rub the chile paste all over the goat. Cover the pan tightly with aluminum foil and refrigerate overnight.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat13-707514.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat13-703845.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>(Note: we only ended up using about half of the paste, and reserved the other half to marinade something else, like a chicken. It would also probably be great on lamb.)\u003c/em>\u003c/p>\n\u003cp>Preheat the oven to 300F. Cook the goat for about 4-1/2 to 5 hours, turning once about halfway through, until very tender and falling off the bone. Pour off the juices into a bowl or glass measuring cup and skim off the fat. Shred the meat. Pour the juices back over the meat and toss to combine. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/goat5-735819.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/goat5-727572.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Serve with corn tortillas, pickled onions, and crema.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>posted by Kim Goodfriend and Meghan Laslocky\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/276/gettin-goaty","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_1993","bayareabites_4074"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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/2021/10/ATC_1400.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. 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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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.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/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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