Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'
Bryant Terry's Big Beans, Buns and Broccoli Rabe
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The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too
2019 Guide to Summer Farm Adventures in the Bay Area
Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers
Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab
Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'
You Can Eat Like Johnny Cash — Thanks To A Cookbook From Country Music's First Family
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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"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_136244":{"type":"posts","id":"bayareabites_136244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136244","score":null,"sort":[1581460218000]},"guestAuthors":[],"slug":"veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","publishDate":1581460218,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_136250' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg' 'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","status":"publish","parent":0,"modified":1581467814,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":760},"headData":{"title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom' | KQED","description":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","datePublished":"2020-02-11T22:30:18.000Z","dateModified":"2020-02-12T00:36:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136244 https://ww2.kqed.org/bayareabites/?p=136244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom/","disqusTitle":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136250","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg","label":"'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week'"},"numeric":["'label='Cook","up","chef","Bryant","Terry's","Beans","and","Broccoli","sandwich","for","dinner","this","week'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_2090","bayareabites_10028","bayareabites_2554","bayareabites_366","bayareabites_90"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_112","bayareabites_9710","bayareabites_236","bayareabites_15850","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136246","label":"bayareabites"},"bayareabites_136250":{"type":"posts","id":"bayareabites_136250","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136250","score":null,"sort":[1581460217000]},"guestAuthors":[],"slug":"bryant-terrys-big-beans-buns-and-broccoli-rabe","title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","publishDate":1581460217,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136244' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg' label='The Making of Bryant Terry's Vegetable Kingdom ']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n","blocks":[],"excerpt":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","status":"publish","parent":0,"modified":1581464987,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1149},"headData":{"title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe | KQED","description":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","datePublished":"2020-02-11T22:30:17.000Z","dateModified":"2020-02-11T23:49:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136250 https://ww2.kqed.org/bayareabites/?p=136250","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/bryant-terrys-big-beans-buns-and-broccoli-rabe/","disqusTitle":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","path":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136244","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg","label":"label='The Making of Bryant Terry's Vegetable Kingdom '"},"numeric":["label='The","Making","of","Bryant","Terry's","Vegetable","Kingdom","'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","authors":["5083"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_10028","bayareabites_366","bayareabites_12","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_9710","bayareabites_236","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136245","label":"bayareabites"},"bayareabites_135518":{"type":"posts","id":"bayareabites_135518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135518","score":null,"sort":[1574180736000]},"guestAuthors":[],"slug":"what-it-means-to-decolonize-your-diet","title":"What It Means to Decolonize Your Diet","publishDate":1574180736,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Savannah Kuang, CUESA Staff\u003c/i>\u003c/p>\n\u003cp>As we approach Thanksgiving and the holiday season, many families are preparing to celebrate this holiday with gratitude, food, and quality time together. However, Thanksgiving also comes with painful colonial origins and a reminder of the atrocities indigenous peoples had to face, and still face to this day. Stories told about the first Thanksgiving \u003ca href=\"https://www.nytimes.com/2017/11/21/us/thanksgiving-myths-fact-check.html\" target=\"_blank\" rel=\"noopener noreferrer\">erase that history and cover up difficult truths\u003c/a>.\u003cbr>\n[aside postID='news_11638976,arts_13850246']\u003cbr>\nThanksgiving also provides an opportunity to dismantle that narrative and decolonize the American tradition, which can be done through food, standing in solidarity with indigenous communities, and learning about the history that goes against the American mythos.\u003c/p>\n\u003cp>In their cookbook \u003cem>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing\u003c/a>\u003c/em>, Bay Area professors Luz Calvo and Catriona Rueda Esquibel reclaim the pre-colonial roots of Mexican cuisine, exploring indigenous traditions that are still kept alive today. They promote a plant-based diet rich in plants native to the Americas while embracing food as medicine.\u003c/p>\n\u003cp>We spoke with Luz about how our American food system has been colonized, how we can disrupt that system, and what we can do to honor and preserve the foodways of America’s native and rightful inhabitants.\u003c/p>\n\u003cfigure id=\"attachment_135521\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135521\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg\" alt=\"Bay Area professors Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area professors Luz Calvo and Catriona Rueda Esquibel \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us a bit about your and Catriona’s backgrounds, and what inspired you to write this cookbook?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Luz Calvo:\u003c/strong> Catriona and I are both Latinx and scholars of Latinx studies, and one side of both of our families are from Sonora, Mexico. But what really motivated us to write this cookbook was my breast cancer diagnosis in 2006. It was a big moment for me because I needed to figure out what constitutes healthy eating, but also what I should be eating. I did tons of research, and my findings on cancer-related diets were mostly based on the Mediterranean diet as a model for healthy eating, which wasn’t satisfying to me in terms of the food I grew up eating. So both of us started researching ancestral Mexican diets and food.\u003c/p>\n\u003cp>We found a \u003ca href=\"https://cebp.aacrjournals.org/content/14/12/2905\" target=\"_blank\" rel=\"noopener noreferrer\">2005 San Francisco based study\u003c/a> that showed Latinx born in the United States have twice the risk of breast cancer compared to Latinx who were born in their home country. This flipped the switch for us because we started to wonder about why one group is impacted by this more than the other, and this turned into more questions. Dietary factors were briefly mentioned in the study, but it didn’t explain why.\u003c/p>\n\u003cp>Then, we did more research and found a phenomenon called the Latina/o Immigrant Paradox, which is that overall, Latinx immigrants arrive in the United States a lot healthier, and throughout generations, they start to lose the health benefits they had when they arrived. With that in mind, it started to feel right to eat this way, and we dove deeper into this way of eating.\u003c/p>\n\u003cfigure id=\"attachment_135522\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135522\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg\" alt=\"Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-800x900.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-768x864.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1020x1147.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1067x1200.jpg 1067w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the food system been colonized in the Americas?\u003c/strong>\u003c/p>\n\u003cp>When we looked at the foods of Mesoamerica, we looked at the healthiest foods that were grown by indigenous peoples for thousands of years and that continue to be grown today, such as beans, corn, squash, \u003cem>quelites\u003c/em> (edible wild greens, specifically \u003ca href=\"https://cuesa.org/food/lambsquarters\" target=\"_blank\" rel=\"noopener noreferrer\">lambsquarters\u003c/a>), and \u003cem>verdolagas\u003c/em> (\u003ca href=\"https://cuesa.org/food/purslane\" target=\"_blank\" rel=\"noopener noreferrer\">purslane\u003c/a>). Most of this diet is plant-based. When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. These types of food have historically caused many health problems. So, as a political statement and analysis, we wanted to draw attention to the multi-facets of colonization toward Chicanx/Latinx people.\u003c/p>\n\u003cp>Of course, there’s also the colonization of the Southwest, which imposed the American diet on Mexican communities. At the turn of the century, Americans have tried to convince Mexican mothers to start feeding their kids sandwiches instead of tacos, and that white bread was better than corn tortillas.\u003c/p>\n\u003cp>When I think about decolonizing our diet, it’s not just about health because our bodies are connected to the air, the water, and the food supply. We have to be thinking about bigger issues and focus on decolonization as a framework. Moreover, we have to acknowledge that farmworkers are also being exploited in the fields so that we can eat fresh vegetables, and the water is being polluted while indigenous peoples have been denied access to their land for ceremonies and growing their food.\u003c/p>\n\u003cfigure id=\"attachment_135523\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135523\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg\" alt=\"Plant-based dishes discussed in 'Decolonize Your Diet'\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the common misconceptions about Mexican food that you’re addressing in your cookbook?\u003c/strong>\u003c/p>\n\u003cp>If you look at Mexican cuisine regionally and also throughout time, there have been infinite variations on every dish. For example, we like to talk about tamales. Here in the United States, especially California, there are particular varieties of tamales that have been considered “authentic.” But that’s not quite true. If you go to Mexico today, you can see so many different kinds of tamales that we have never heard of. Also, if you look at this historically, tamales were sold with a wide array of fillings, many of which were plant-based, sweet, or filled with animal meat that was hunted beforehand. There’s also that misconception where Mexican food is very meat- and cheese-based. It’s not that common for people to eat that way in Mexico.\u003c/p>\n\u003cp>\u003cstrong>What are some native ingredients available here in the Bay Area that folks may not be aware of?\u003c/strong>\u003c/p>\n\u003cp>There’s a huge lack of knowledge around these ingredients, such as tomatoes, squash, and corn. The assumption is that tomatoes originated in Italy, which isn’t true because the seeds are cultivated from here. You can also find squash in farmers markets with Italian names, when in fact they’re native to the Americas. I’ve also seen \u003cem>verdolaga\u003c/em> (purslane) in farmers markets, which I think is cool to be reclaimed, as well as \u003cem>quelites\u003c/em> (lambsquarters) and wild onions. Verdolaga tends to grow wild in the fields and has traditionally been a part of Mexican diets.\u003c/p>\n\u003cfigure id=\"attachment_135524\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-135524\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg\" alt=\"Edible wild greens (lambsquarters)\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-1020x680.jpeg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Edible wild greens (lambsquarters) \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thinking about Thanksgiving, a holiday rooted in America’s colonial history, what are some ways we can start decolonizing what we eat?\u003c/strong>\u003c/p>\n\u003cp>One thing we always think about in terms of decolonization is the importance of having gratitude, offering blessings, and recognizing the labor that went into the food. Grounding ourselves in gratitude and appreciation as a daily practice can be vital toward food decolonization.\u003c/p>\n\u003cp>I also want to point out that we can take personal steps to decolonize how we eat, but I also think that we should take active stances of solidarity with indigenous peoples on this land. Learn about the food you’re eating and the labor that made it possible for that food to come to your table. Because all of this is interconnected, we have to step up our engagement in political processes that are affecting us as humans and the planet. America has a complex colonial history, so we have to start becoming more aware of these issues in order to get there.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Find more tips in Luz Calvo and Catriona Rueda Esquibel’s cookbook \u003c/em>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet\u003c/a>\u003cem>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/11/15/6-foods-native-to-the-americas/\" target=\"_blank\" rel=\"noopener noreferrer\">learn more about foods that are native to the Americas\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In 'Decolonize Your Diet', Bay Area professors Luz Calvo and Catriona Rueda Esquibel redefine \"traditional\" Mexican food and explore indigenous traditions that are still kept alive today.","status":"publish","parent":0,"modified":1574789284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1256},"headData":{"title":"What It Means to Decolonize Your Diet | KQED","description":"In 'Decolonize Your Diet', Bay Area professors Luz Calvo and Catriona Rueda Esquibel redefine "traditional" Mexican food and explore indigenous traditions that are still kept alive today.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What It Means to Decolonize Your Diet","datePublished":"2019-11-19T16:25:36.000Z","dateModified":"2019-11-26T17:28:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135518 https://ww2.kqed.org/bayareabites/?p=135518","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/19/what-it-means-to-decolonize-your-diet/","disqusTitle":"What It Means to Decolonize Your Diet","path":"/bayareabites/135518/what-it-means-to-decolonize-your-diet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Savannah Kuang, CUESA Staff\u003c/i>\u003c/p>\n\u003cp>As we approach Thanksgiving and the holiday season, many families are preparing to celebrate this holiday with gratitude, food, and quality time together. However, Thanksgiving also comes with painful colonial origins and a reminder of the atrocities indigenous peoples had to face, and still face to this day. Stories told about the first Thanksgiving \u003ca href=\"https://www.nytimes.com/2017/11/21/us/thanksgiving-myths-fact-check.html\" target=\"_blank\" rel=\"noopener noreferrer\">erase that history and cover up difficult truths\u003c/a>.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11638976,arts_13850246","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThanksgiving also provides an opportunity to dismantle that narrative and decolonize the American tradition, which can be done through food, standing in solidarity with indigenous communities, and learning about the history that goes against the American mythos.\u003c/p>\n\u003cp>In their cookbook \u003cem>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing\u003c/a>\u003c/em>, Bay Area professors Luz Calvo and Catriona Rueda Esquibel reclaim the pre-colonial roots of Mexican cuisine, exploring indigenous traditions that are still kept alive today. They promote a plant-based diet rich in plants native to the Americas while embracing food as medicine.\u003c/p>\n\u003cp>We spoke with Luz about how our American food system has been colonized, how we can disrupt that system, and what we can do to honor and preserve the foodways of America’s native and rightful inhabitants.\u003c/p>\n\u003cfigure id=\"attachment_135521\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135521\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg\" alt=\"Bay Area professors Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area professors Luz Calvo and Catriona Rueda Esquibel \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us a bit about your and Catriona’s backgrounds, and what inspired you to write this cookbook?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Luz Calvo:\u003c/strong> Catriona and I are both Latinx and scholars of Latinx studies, and one side of both of our families are from Sonora, Mexico. But what really motivated us to write this cookbook was my breast cancer diagnosis in 2006. It was a big moment for me because I needed to figure out what constitutes healthy eating, but also what I should be eating. I did tons of research, and my findings on cancer-related diets were mostly based on the Mediterranean diet as a model for healthy eating, which wasn’t satisfying to me in terms of the food I grew up eating. So both of us started researching ancestral Mexican diets and food.\u003c/p>\n\u003cp>We found a \u003ca href=\"https://cebp.aacrjournals.org/content/14/12/2905\" target=\"_blank\" rel=\"noopener noreferrer\">2005 San Francisco based study\u003c/a> that showed Latinx born in the United States have twice the risk of breast cancer compared to Latinx who were born in their home country. This flipped the switch for us because we started to wonder about why one group is impacted by this more than the other, and this turned into more questions. Dietary factors were briefly mentioned in the study, but it didn’t explain why.\u003c/p>\n\u003cp>Then, we did more research and found a phenomenon called the Latina/o Immigrant Paradox, which is that overall, Latinx immigrants arrive in the United States a lot healthier, and throughout generations, they start to lose the health benefits they had when they arrived. With that in mind, it started to feel right to eat this way, and we dove deeper into this way of eating.\u003c/p>\n\u003cfigure id=\"attachment_135522\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135522\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg\" alt=\"Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-800x900.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-768x864.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1020x1147.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1067x1200.jpg 1067w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the food system been colonized in the Americas?\u003c/strong>\u003c/p>\n\u003cp>When we looked at the foods of Mesoamerica, we looked at the healthiest foods that were grown by indigenous peoples for thousands of years and that continue to be grown today, such as beans, corn, squash, \u003cem>quelites\u003c/em> (edible wild greens, specifically \u003ca href=\"https://cuesa.org/food/lambsquarters\" target=\"_blank\" rel=\"noopener noreferrer\">lambsquarters\u003c/a>), and \u003cem>verdolagas\u003c/em> (\u003ca href=\"https://cuesa.org/food/purslane\" target=\"_blank\" rel=\"noopener noreferrer\">purslane\u003c/a>). Most of this diet is plant-based. When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. These types of food have historically caused many health problems. So, as a political statement and analysis, we wanted to draw attention to the multi-facets of colonization toward Chicanx/Latinx people.\u003c/p>\n\u003cp>Of course, there’s also the colonization of the Southwest, which imposed the American diet on Mexican communities. At the turn of the century, Americans have tried to convince Mexican mothers to start feeding their kids sandwiches instead of tacos, and that white bread was better than corn tortillas.\u003c/p>\n\u003cp>When I think about decolonizing our diet, it’s not just about health because our bodies are connected to the air, the water, and the food supply. We have to be thinking about bigger issues and focus on decolonization as a framework. Moreover, we have to acknowledge that farmworkers are also being exploited in the fields so that we can eat fresh vegetables, and the water is being polluted while indigenous peoples have been denied access to their land for ceremonies and growing their food.\u003c/p>\n\u003cfigure id=\"attachment_135523\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135523\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg\" alt=\"Plant-based dishes discussed in 'Decolonize Your Diet'\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the common misconceptions about Mexican food that you’re addressing in your cookbook?\u003c/strong>\u003c/p>\n\u003cp>If you look at Mexican cuisine regionally and also throughout time, there have been infinite variations on every dish. For example, we like to talk about tamales. Here in the United States, especially California, there are particular varieties of tamales that have been considered “authentic.” But that’s not quite true. If you go to Mexico today, you can see so many different kinds of tamales that we have never heard of. Also, if you look at this historically, tamales were sold with a wide array of fillings, many of which were plant-based, sweet, or filled with animal meat that was hunted beforehand. There’s also that misconception where Mexican food is very meat- and cheese-based. It’s not that common for people to eat that way in Mexico.\u003c/p>\n\u003cp>\u003cstrong>What are some native ingredients available here in the Bay Area that folks may not be aware of?\u003c/strong>\u003c/p>\n\u003cp>There’s a huge lack of knowledge around these ingredients, such as tomatoes, squash, and corn. The assumption is that tomatoes originated in Italy, which isn’t true because the seeds are cultivated from here. You can also find squash in farmers markets with Italian names, when in fact they’re native to the Americas. I’ve also seen \u003cem>verdolaga\u003c/em> (purslane) in farmers markets, which I think is cool to be reclaimed, as well as \u003cem>quelites\u003c/em> (lambsquarters) and wild onions. Verdolaga tends to grow wild in the fields and has traditionally been a part of Mexican diets.\u003c/p>\n\u003cfigure id=\"attachment_135524\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-135524\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg\" alt=\"Edible wild greens (lambsquarters)\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-1020x680.jpeg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Edible wild greens (lambsquarters) \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thinking about Thanksgiving, a holiday rooted in America’s colonial history, what are some ways we can start decolonizing what we eat?\u003c/strong>\u003c/p>\n\u003cp>One thing we always think about in terms of decolonization is the importance of having gratitude, offering blessings, and recognizing the labor that went into the food. Grounding ourselves in gratitude and appreciation as a daily practice can be vital toward food decolonization.\u003c/p>\n\u003cp>I also want to point out that we can take personal steps to decolonize how we eat, but I also think that we should take active stances of solidarity with indigenous peoples on this land. Learn about the food you’re eating and the labor that made it possible for that food to come to your table. Because all of this is interconnected, we have to step up our engagement in political processes that are affecting us as humans and the planet. America has a complex colonial history, so we have to start becoming more aware of these issues in order to get there.\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>Find more tips in Luz Calvo and Catriona Rueda Esquibel’s cookbook \u003c/em>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet\u003c/a>\u003cem>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/11/15/6-foods-native-to-the-americas/\" target=\"_blank\" rel=\"noopener noreferrer\">learn more about foods that are native to the Americas\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135518/what-it-means-to-decolonize-your-diet","authors":["5484"],"categories":["bayareabites_2254","bayareabites_95","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_1763"],"tags":["bayareabites_237","bayareabites_758","bayareabites_15584"],"featImg":"bayareabites_135520","label":"bayareabites"},"bayareabites_134397":{"type":"posts","id":"bayareabites_134397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134397","score":null,"sort":[1565736230000]},"guestAuthors":[],"slug":"the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too","title":"The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too","publishDate":1565736230,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_129463,bayareabites_101583' label='More Taco Stories']\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\n\u003cp>http://www.instagram.com/p/Bv5-jg0BZNT/\u003c/p>\n\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n[aside postID='bayareabites_132646,bayareabites_118885' align='left' label='Eat More Tacos']\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n[aside postID='bayareabites_117626,bayareabites_103206' label='Make Your Own Tacos']\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.","status":"publish","parent":0,"modified":1565736230,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1989},"headData":{"title":"The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too | KQED","description":"Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too","datePublished":"2019-08-13T22:43:50.000Z","dateModified":"2019-08-13T22:43:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134397 https://ww2.kqed.org/bayareabites/?p=134397","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/13/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too/","disqusTitle":"The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too","path":"/bayareabites/134397/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_129463,bayareabites_101583","label":"More Taco Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\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>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bv5-jg0BZNT"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132646,bayareabites_118885","align":"left","label":"Eat More Tacos "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117626,bayareabites_103206","label":"Make Your Own Tacos "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\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>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134397/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too","authors":["11624"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_10028","bayareabites_1763","bayareabites_1807","bayareabites_181","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_9710","bayareabites_16452","bayareabites_758","bayareabites_15182","bayareabites_16451"],"featImg":"bayareabites_134421","label":"bayareabites"},"bayareabites_134097":{"type":"posts","id":"bayareabites_134097","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134097","score":null,"sort":[1562798046000]},"guestAuthors":[],"slug":"2019-guide-to-summer-farm-adventures-in-the-bay-area","title":"2019 Guide to Summer Farm Adventures in the Bay Area","publishDate":1562798046,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_130002,bayareabites_126175,bayareabites_130548' label='More on Farms and Farmers']\u003c/p>\n\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tour the dairy farm and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class\u003c/a>: August 10\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: July 13 and 27; August 3, 17, 24, and 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.philoapplefarm.com/\">“Stay & Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-160x69.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-768x329.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1020x437.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1200x514.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF.jpg 1400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/835/12th-annual-capay-tomato-festival\">12th Annual Capay Tomato Festival\u003c/a>: July 20 (3 pm-11 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/836/capay-crush-festival\">Capay Crush Wine Festival\u003c/a>: September 28 (4 pm-9 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 17 and 18\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134102 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/hoes-down-800x800.jpg\" alt=\"Photo courtesy of Hoes Down Harvest Festival\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hoes Down Harvest Festival\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>After a year on hiatus, \u003ca href=\"http://fullbellyfarm.com/events/hoes-down/\">Full Belly Farm’s Hoes Down Festival\u003c/a> is back! Put your hoes down and party at this annual celebration of the harvest season, which has supported local and statewide organizations dedicated to sustainable agriculture for 30 years. Enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, tent camping, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://hoesdown.org/\">Hoes Down Festival\u003c/a>: October 5 (all tickets are pre-sale)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours & Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134107\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134107 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg\" alt=\"Photo courtesy of Farm Discovery at Live Earth Farm \" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1200x797.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Farm Discovery at Live Earth Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Live Earth Farm, Watsonville\u003c/strong>\u003c/p>\n\u003cp>Located in the Pajaro Valley of Santa Cruz County, Live Earth Farm is a 150-acre patchwork of working organic farm, riparian corridor, oak, and redwood forest. Run by Farm Discovery, a nonprofit dedicated to empowering youth and families to build and sustain healthy food and farming systems, Live Earth Farm offers a u-pick for strawberries, blackberries, dry farmed tomatoes, and apples. Additional events include Farm Camp, Wee Ones and Family Farm Days, and a farm-to-fork dining experience fundraiser in September.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/farm-camps/\">Farm Camp\u003c/a>: June-July (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/wee-ones-family-farm-day/\">Family Farm Days\u003c/a>: First Friday of every month April-October (2:30-4:00 pm)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.eventbrite.com/e/element-a-farm-to-table-feast-benefiting-farm-discovery-tickets-59140302236?ref=ecount\">Elemental Farm to Table Feast\u003c/a>: September 21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.facebook.com/LiveEarthFarm\">U-Pick\u003c/a>: Saturdays and Sundays (10 am-3 pm) through October\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 10-12 (1-day and 3-day passes available online)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134104\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-134104 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/slide-ranch.jpg\" alt=\"Photo courtesy of Slide Ranch\" width=\"750\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch-160x107.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Slide Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Slide Ranch, Marin Coast\u003c/strong>\u003c/p>\n\u003cp>Slide Ranch, a working farm and educational center dedicated to connecting children to nature, is located within the Golden Gate National Recreation Area, 25 minutes from the Golden Gate Bridge. Throughout the summer, Slide Ranch operates a 10-week day camp for kids aged 5 to 15 that emphasizes hands-on-learning in nature. Seasonal group programs continue into fall (mid September through November) and start again during the spring (mid February through May).\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.slideranch.org/summer-camp-2019\">Summer Camp\u003c/a>: Week-long sessions from June 10-August 15 (booking required in advance and scholarships available for low income families)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch Stemple Creek Ranch opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">10th Anniversary Annual Open House & BBQ\u003c/a>: August 24 (12-3 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 28 and September 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.swankfarms.com/\">Swank Farms Corn Maze\u003c/a>: Tickets available soon\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129402\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"wp-image-129402 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swanton_tour.jpg\" alt=\"Photo courtesy of Swanton Berry Farm\" width=\"610\" height=\"408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-520x348.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swanton Berry Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms & Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2019/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134100 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/events-adamah-800x400.png\" alt=\"Photo courtesy of Urban Adamah\" width=\"800\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah.png 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Urban Adamah\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Urban Adamah, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.urbanadamah.org/\">Urban Adamah\u003c/a>, an urban\u003c!--more--> farm in Berkeley founded in 2010, has grown into a thriving community space for the Bay Area Jewish community. Urban Adamah offers free and sliding-scale community programs for all ages that facilitate learning new skills and intentional living with the land. Join them for Kabbalat Shabbat, skill-building workshops, farm tour and volunteer parties, Havdalah bonfires, and more. No one is turned away due to lack of funds.\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/youth-families/youth-camps/summer-camp/\">Summer Camp\u003c/a>: One-week sessions from July 8-August 23\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/events-workshops/\">Event Calendar\u003c/a>: Many upcoming events and workshops throughout the year! \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>. Article contributed to by \u003ca href=\"https://www.kqed.org/author/owon\">Olivia Won\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay on a weekend farm adventure.","status":"publish","parent":0,"modified":1562868542,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":65,"wordCount":1737},"headData":{"title":"2019 Guide to Summer Farm Adventures in the Bay Area | KQED","description":"Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay on a weekend farm adventure.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"2019 Guide to Summer Farm Adventures in the Bay Area","datePublished":"2019-07-10T22:34:06.000Z","dateModified":"2019-07-11T18:09:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134097 https://ww2.kqed.org/bayareabites/?p=134097","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/10/2019-guide-to-summer-farm-adventures-in-the-bay-area/","disqusTitle":"2019 Guide to Summer Farm Adventures in the Bay Area","nprByline":"Brie Mazurek, \u003ca href=\"https://www.kqed.org/author/cuesa\">CUESA\u003c/a>","path":"/bayareabites/134097/2019-guide-to-summer-farm-adventures-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130002,bayareabites_126175,bayareabites_130548","label":"More on Farms and Farmers "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tour the dairy farm and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class\u003c/a>: August 10\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: July 13 and 27; August 3, 17, 24, and 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.philoapplefarm.com/\">“Stay & Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-160x69.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-768x329.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1020x437.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1200x514.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF.jpg 1400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/835/12th-annual-capay-tomato-festival\">12th Annual Capay Tomato Festival\u003c/a>: July 20 (3 pm-11 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/836/capay-crush-festival\">Capay Crush Wine Festival\u003c/a>: September 28 (4 pm-9 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 17 and 18\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134102 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/hoes-down-800x800.jpg\" alt=\"Photo courtesy of Hoes Down Harvest Festival\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hoes Down Harvest Festival\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>After a year on hiatus, \u003ca href=\"http://fullbellyfarm.com/events/hoes-down/\">Full Belly Farm’s Hoes Down Festival\u003c/a> is back! Put your hoes down and party at this annual celebration of the harvest season, which has supported local and statewide organizations dedicated to sustainable agriculture for 30 years. Enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, tent camping, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://hoesdown.org/\">Hoes Down Festival\u003c/a>: October 5 (all tickets are pre-sale)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours & Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134107\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134107 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg\" alt=\"Photo courtesy of Farm Discovery at Live Earth Farm \" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1200x797.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Farm Discovery at Live Earth Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Live Earth Farm, Watsonville\u003c/strong>\u003c/p>\n\u003cp>Located in the Pajaro Valley of Santa Cruz County, Live Earth Farm is a 150-acre patchwork of working organic farm, riparian corridor, oak, and redwood forest. Run by Farm Discovery, a nonprofit dedicated to empowering youth and families to build and sustain healthy food and farming systems, Live Earth Farm offers a u-pick for strawberries, blackberries, dry farmed tomatoes, and apples. Additional events include Farm Camp, Wee Ones and Family Farm Days, and a farm-to-fork dining experience fundraiser in September.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/farm-camps/\">Farm Camp\u003c/a>: June-July (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/wee-ones-family-farm-day/\">Family Farm Days\u003c/a>: First Friday of every month April-October (2:30-4:00 pm)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.eventbrite.com/e/element-a-farm-to-table-feast-benefiting-farm-discovery-tickets-59140302236?ref=ecount\">Elemental Farm to Table Feast\u003c/a>: September 21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.facebook.com/LiveEarthFarm\">U-Pick\u003c/a>: Saturdays and Sundays (10 am-3 pm) through October\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 10-12 (1-day and 3-day passes available online)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134104\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-134104 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/slide-ranch.jpg\" alt=\"Photo courtesy of Slide Ranch\" width=\"750\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch-160x107.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Slide Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Slide Ranch, Marin Coast\u003c/strong>\u003c/p>\n\u003cp>Slide Ranch, a working farm and educational center dedicated to connecting children to nature, is located within the Golden Gate National Recreation Area, 25 minutes from the Golden Gate Bridge. Throughout the summer, Slide Ranch operates a 10-week day camp for kids aged 5 to 15 that emphasizes hands-on-learning in nature. Seasonal group programs continue into fall (mid September through November) and start again during the spring (mid February through May).\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.slideranch.org/summer-camp-2019\">Summer Camp\u003c/a>: Week-long sessions from June 10-August 15 (booking required in advance and scholarships available for low income families)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch Stemple Creek Ranch opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">10th Anniversary Annual Open House & BBQ\u003c/a>: August 24 (12-3 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 28 and September 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.swankfarms.com/\">Swank Farms Corn Maze\u003c/a>: Tickets available soon\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129402\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"wp-image-129402 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swanton_tour.jpg\" alt=\"Photo courtesy of Swanton Berry Farm\" width=\"610\" height=\"408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-520x348.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swanton Berry Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms & Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2019/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134100 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/events-adamah-800x400.png\" alt=\"Photo courtesy of Urban Adamah\" width=\"800\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah.png 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Urban Adamah\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Urban Adamah, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.urbanadamah.org/\">Urban Adamah\u003c/a>, an urban\u003c!--more--> farm in Berkeley founded in 2010, has grown into a thriving community space for the Bay Area Jewish community. Urban Adamah offers free and sliding-scale community programs for all ages that facilitate learning new skills and intentional living with the land. Join them for Kabbalat Shabbat, skill-building workshops, farm tour and volunteer parties, Havdalah bonfires, and more. No one is turned away due to lack of funds.\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/youth-families/youth-camps/summer-camp/\">Summer Camp\u003c/a>: One-week sessions from July 8-August 23\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/events-workshops/\">Event Calendar\u003c/a>: Many upcoming events and workshops throughout the year! \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>. Article contributed to by \u003ca href=\"https://www.kqed.org/author/owon\">Olivia Won\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134097/2019-guide-to-summer-farm-adventures-in-the-bay-area","authors":["byline_bayareabites_134097"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_2638","bayareabites_1874","bayareabites_12493","bayareabites_11028","bayareabites_2407","bayareabites_1245","bayareabites_15155","bayareabites_60","bayareabites_61"],"tags":["bayareabites_1418","bayareabites_9710","bayareabites_218","bayareabites_10281"],"featImg":"bayareabites_134103","label":"bayareabites"},"bayareabites_133413":{"type":"posts","id":"bayareabites_133413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133413","score":null,"sort":[1556229952000]},"guestAuthors":[],"slug":"aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers","title":"Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers","publishDate":1556229952,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Scroll through the photos on your phone and chances are good that you’ll find at least one shot of food. And you’re not alone. Today, everything from how baristas decorate their lattes to the way restaurants plate their food is approached at least partly with an eye toward how it will look in a photo.\u003c/p>\n\u003cp>For Los Angeles-based photographer \u003ca href=\"https://www.sokolowphoto.com/\">Aliza Sokolow\u003c/a>, 33, food ’grams are about more than social status; they’re also a way to honor the people she admires most: farmers. A former food stylist who worked on \u003ci>\u003ca href=\"https://abc.go.com/shows/jamie-olivers-food-revolution\">Jamie Oliver’s Food Revolution\u003c/a>\u003c/i> and \u003ca href=\"https://www.cbs.com/shows/reciperehab/\">\u003ci>Recipe Rehab\u003c/i>\u003c/a>, Sokolow founded Poppyseed Agency, a social media and branding firm that works with food brands, restaurants, and chefs. Her photos show off produce: bright, carefully arranged citrus; sliced-open avocados; pints of blueberries from the farmers’ market—all showcased in \u003ca href=\"https://www.sokolowphoto.com/prints\">a stunning line of prints\u003c/a> and in her \u003ca href=\"https://www.instagram.com/alizajsokolow/\">Instagram feed\u003c/a>, where she also shares details about the people behind the food.\u003c/p>\n\u003cfigure id=\"attachment_133416\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg\" alt=\"Aliza Sokolow arranges some citrus.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Aliza Sokolow arranges some citrus. \u003ccite>(Holly Liss)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I really like to tell the stories of the farmers because they’re such heroes of mine,” Sokolow says. “They put in the manual labor and are able to tell when a tomato is ripe for the picking, something a machine is not capable of.” Her hope in capturing the work of her local farmers is to “give people a bit more knowledge and gratitude for what they’re eating and awareness as to how much went into what’s on the plate.”\u003c/p>\n\u003cp>http://www.instagram.com/p/BXV85XpAy72/\u003c/p>\n\u003cp>The popularity of food photographs in social media feeds started off as a bit of joke, but as the influence of Instagram has grown, it has become one of the best ways to recommend and learn about restaurants. “Instagram feeds are the first place Millennials look when scoping out the food,” says \u003ca href=\"https://www.michellezaporojets.com/\">Michelle Zaporojets\u003c/a>, who runs social media marketing for several Boston-based restaurants. “Foodie influencers have so much power in driving traffic just from a single photo or Instagram Story.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A self-trained photographer, Sokolow studied architecture and industrial engineering at UC Berkeley and graduated in 2009, at the height of the recession. Uncertain of what she wanted to do at a time when creative jobs were scarce, she took a job in television set design.\u003c/p>\n\u003cp>“The first day on set there were all these food stylists putting things together and I was like, ‘Oh my God, this is like teeny tiny architecture. This is what I’m going to do when I grow up.’”\u003c/p>\n\u003cp>Sokolow started apprenticing and assisting on sets, and she eventually landed a job working as an assistant to food stylists on Food Revolution. It was while in that role that she took a tour of the Santa Monica farmers’ market with \u003ca href=\"https://www.melisse.com/about-chef-josiah-citrin\">Chef Josiah Citrin of Melisse\u003c/a>, and met \u003ca href=\"http://www.freshpoint.com/author/produce-hunter/\">Karen Beverlin\u003c/a>, a “produce hunter” who introduced her to every farmer at the market.\u003c/p>\n\u003cfigure id=\"attachment_133417\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg\" alt=\"Rose apples\" width=\"800\" height=\"896\" class=\"size-full wp-image-133417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-768x860.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rose apples \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sokolow says all the coolest things she knows about have come from farmers, like hidden rose (or Pink Pearl) apples (which have pink flesh), orange watermelons, oca wood sorrel, which comes in 32 different varieties and colors.\u003c/p>\n\u003cp>Her a-ha moment came one day when she brought produce from Laura Ramirez of J.J.’s \u003ca href=\"https://www.instagram.com/jjslonedaughterranch/?hl=en\">Lone Daughter Ranch\u003c/a>. Ramirez is known for growing a variety of citrus, 12 different kinds of avocados, and other specialty fruit. Sokolow bought two of each type of avocado, went home, cut them all open and took a picture that she posted online. It quickly caught the attention of editors at Food & Wine, who asked if they could use it.\u003c/p>\n\u003cp>“I was like ‘Oh, maybe that is art,’” says Sokolow.\u003c/p>\n\u003cp>After getting burned out from working in television, she leveraged the relationships she made at the farmers’ market to launch her digital agency, and began running the social media accounts for restaurant groups and chefs, including \u003ca href=\"http://www.hotchocolatechicago.com/mindysegal\">Mindy Segal\u003c/a> and \u003ca href=\"https://thelucquesgroup.com/suzanne-goin.html\">Suzanne Goin\u003c/a>.\u003c/p>\n\u003cp>In 2016, Sokolow began selling prints of the photographs featured in her Instagram feed and some of them have made their way to restaurants around the United States, including L.A.’s \u003ca href=\"https://republiquela.com/\">République\u003c/a> and \u003ca href=\"http://moodyroosterwlv.com/\">Moody Rooster\u003c/a>. She has also donated prints for fundraisers, including one for \u003ca href=\"https://civileats.com/2018/09/04/brigaid-is-in-the-business-of-transforming-school-food/\">Brigaid\u003c/a>.\u003c/p>\n\u003cp>She uses the eye she developed through her architecture training to style the food in her photos. She’ll line up a row of colorful carrots, or place circular slices of candy-striped beets on top one another until they create a dizzying, colorful display, or cut open citrus to expose their inner geometry. Then she’ll share the photos with her 33,000 followers along with tidbits about the people who grew them in a way that is genuine, educational, and fun.\u003c/p>\n\u003cfigure id=\"attachment_133418\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg\" alt=\"Slices of beets\" width=\"800\" height=\"999\" class=\"size-full wp-image-133418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-768x959.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Slices of beets \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“By using color, she’s able to make something as simple as a single avocado looking visually beautiful and extremely appealing,” says \u003ca href=\"https://myfoodsubscriptions.com/\">Beverly Friedmann\u003c/a>, a NYC-based content manager for consumer websites.\u003c/p>\n\u003cp>Aaron Choi of San Marcos-based \u003ca href=\"https://girlndug.com/\">Girl and Dug Farms\u003c/a> says that while he’s can’t say for sure if Sokolow’s \u003ca href=\"https://www.instagram.com/p/Buhc3wilcuq/\">photographs of their produce\u003c/a> has resulted in more sales, it has definitely attracted more Instagram followers for the farm.\u003c/p>\n\u003cp>“Her work has reached pockets of people who ordinarily wouldn’t browse a farm’s IG posts on their own,” Choi adds.\u003c/p>\n\u003cp>Sometimes she shoots directly at a farmers’ market, but most of the time Sokolow brings food home to photograph. It can take as long as a week to gather and shoot, as she travels from market to market across the city, seeking out particular items.\u003c/p>\n\u003cp>“The colors are what really excite me,” Sokolow says. “When you’re growing up, you think carrots are orange and watermelon is pink, but when I find a pink mushroom or I see that there are five different-colored carrots, that is so mind-blowing and exciting.”\u003c/p>\n\u003cp>http://www.instagram.com/p/BQT7bVdh1tb/\u003c/p>\n\u003cp>After a food shoot, Sokolow cooks up the ingredients or shares them with friends. Her Instagram also features a number of snaps of cakes and other baked goods often topped with dehydrated fruits. She does a lot of dehydrating and drying, for instance, to make citrus chips that she displays on charcuterie boards.\u003c/p>\n\u003cp>“I’m really a snacker, so it works out very nicely,” Sokolow says.\u003c/p>\n\u003cp>Sokolow hopes to connect with even more people through her work. “I like to show the beauty that is what’s grown from the earth,” she says. “The farmers do the work. I just cut things open.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/04/19/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The L.A.-based photographer has trained her lens on the growers in your local farmers' market, showcasing the art and beauty of their hard work.","status":"publish","parent":0,"modified":1556229952,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1163},"headData":{"title":"Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers | KQED","description":"The L.A.-based photographer has trained her lens on the growers in your local farmers' market, showcasing the art and beauty of their hard work.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers","datePublished":"2019-04-25T22:05:52.000Z","dateModified":"2019-04-25T22:05:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133413 https://ww2.kqed.org/bayareabites/?p=133413","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/25/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers/","disqusTitle":"Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers","path":"/bayareabites/133413/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Scroll through the photos on your phone and chances are good that you’ll find at least one shot of food. And you’re not alone. Today, everything from how baristas decorate their lattes to the way restaurants plate their food is approached at least partly with an eye toward how it will look in a photo.\u003c/p>\n\u003cp>For Los Angeles-based photographer \u003ca href=\"https://www.sokolowphoto.com/\">Aliza Sokolow\u003c/a>, 33, food ’grams are about more than social status; they’re also a way to honor the people she admires most: farmers. A former food stylist who worked on \u003ci>\u003ca href=\"https://abc.go.com/shows/jamie-olivers-food-revolution\">Jamie Oliver’s Food Revolution\u003c/a>\u003c/i> and \u003ca href=\"https://www.cbs.com/shows/reciperehab/\">\u003ci>Recipe Rehab\u003c/i>\u003c/a>, Sokolow founded Poppyseed Agency, a social media and branding firm that works with food brands, restaurants, and chefs. Her photos show off produce: bright, carefully arranged citrus; sliced-open avocados; pints of blueberries from the farmers’ market—all showcased in \u003ca href=\"https://www.sokolowphoto.com/prints\">a stunning line of prints\u003c/a> and in her \u003ca href=\"https://www.instagram.com/alizajsokolow/\">Instagram feed\u003c/a>, where she also shares details about the people behind the food.\u003c/p>\n\u003cfigure id=\"attachment_133416\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg\" alt=\"Aliza Sokolow arranges some citrus.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Aliza Sokolow arranges some citrus. \u003ccite>(Holly Liss)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I really like to tell the stories of the farmers because they’re such heroes of mine,” Sokolow says. “They put in the manual labor and are able to tell when a tomato is ripe for the picking, something a machine is not capable of.” Her hope in capturing the work of her local farmers is to “give people a bit more knowledge and gratitude for what they’re eating and awareness as to how much went into what’s on the plate.”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BXV85XpAy72"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The popularity of food photographs in social media feeds started off as a bit of joke, but as the influence of Instagram has grown, it has become one of the best ways to recommend and learn about restaurants. “Instagram feeds are the first place Millennials look when scoping out the food,” says \u003ca href=\"https://www.michellezaporojets.com/\">Michelle Zaporojets\u003c/a>, who runs social media marketing for several Boston-based restaurants. “Foodie influencers have so much power in driving traffic just from a single photo or Instagram Story.”\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>A self-trained photographer, Sokolow studied architecture and industrial engineering at UC Berkeley and graduated in 2009, at the height of the recession. Uncertain of what she wanted to do at a time when creative jobs were scarce, she took a job in television set design.\u003c/p>\n\u003cp>“The first day on set there were all these food stylists putting things together and I was like, ‘Oh my God, this is like teeny tiny architecture. This is what I’m going to do when I grow up.’”\u003c/p>\n\u003cp>Sokolow started apprenticing and assisting on sets, and she eventually landed a job working as an assistant to food stylists on Food Revolution. It was while in that role that she took a tour of the Santa Monica farmers’ market with \u003ca href=\"https://www.melisse.com/about-chef-josiah-citrin\">Chef Josiah Citrin of Melisse\u003c/a>, and met \u003ca href=\"http://www.freshpoint.com/author/produce-hunter/\">Karen Beverlin\u003c/a>, a “produce hunter” who introduced her to every farmer at the market.\u003c/p>\n\u003cfigure id=\"attachment_133417\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg\" alt=\"Rose apples\" width=\"800\" height=\"896\" class=\"size-full wp-image-133417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-768x860.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rose apples \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sokolow says all the coolest things she knows about have come from farmers, like hidden rose (or Pink Pearl) apples (which have pink flesh), orange watermelons, oca wood sorrel, which comes in 32 different varieties and colors.\u003c/p>\n\u003cp>Her a-ha moment came one day when she brought produce from Laura Ramirez of J.J.’s \u003ca href=\"https://www.instagram.com/jjslonedaughterranch/?hl=en\">Lone Daughter Ranch\u003c/a>. Ramirez is known for growing a variety of citrus, 12 different kinds of avocados, and other specialty fruit. Sokolow bought two of each type of avocado, went home, cut them all open and took a picture that she posted online. It quickly caught the attention of editors at Food & Wine, who asked if they could use it.\u003c/p>\n\u003cp>“I was like ‘Oh, maybe that is art,’” says Sokolow.\u003c/p>\n\u003cp>After getting burned out from working in television, she leveraged the relationships she made at the farmers’ market to launch her digital agency, and began running the social media accounts for restaurant groups and chefs, including \u003ca href=\"http://www.hotchocolatechicago.com/mindysegal\">Mindy Segal\u003c/a> and \u003ca href=\"https://thelucquesgroup.com/suzanne-goin.html\">Suzanne Goin\u003c/a>.\u003c/p>\n\u003cp>In 2016, Sokolow began selling prints of the photographs featured in her Instagram feed and some of them have made their way to restaurants around the United States, including L.A.’s \u003ca href=\"https://republiquela.com/\">République\u003c/a> and \u003ca href=\"http://moodyroosterwlv.com/\">Moody Rooster\u003c/a>. She has also donated prints for fundraisers, including one for \u003ca href=\"https://civileats.com/2018/09/04/brigaid-is-in-the-business-of-transforming-school-food/\">Brigaid\u003c/a>.\u003c/p>\n\u003cp>She uses the eye she developed through her architecture training to style the food in her photos. She’ll line up a row of colorful carrots, or place circular slices of candy-striped beets on top one another until they create a dizzying, colorful display, or cut open citrus to expose their inner geometry. Then she’ll share the photos with her 33,000 followers along with tidbits about the people who grew them in a way that is genuine, educational, and fun.\u003c/p>\n\u003cfigure id=\"attachment_133418\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg\" alt=\"Slices of beets\" width=\"800\" height=\"999\" class=\"size-full wp-image-133418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-768x959.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Slices of beets \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“By using color, she’s able to make something as simple as a single avocado looking visually beautiful and extremely appealing,” says \u003ca href=\"https://myfoodsubscriptions.com/\">Beverly Friedmann\u003c/a>, a NYC-based content manager for consumer websites.\u003c/p>\n\u003cp>Aaron Choi of San Marcos-based \u003ca href=\"https://girlndug.com/\">Girl and Dug Farms\u003c/a> says that while he’s can’t say for sure if Sokolow’s \u003ca href=\"https://www.instagram.com/p/Buhc3wilcuq/\">photographs of their produce\u003c/a> has resulted in more sales, it has definitely attracted more Instagram followers for the farm.\u003c/p>\n\u003cp>“Her work has reached pockets of people who ordinarily wouldn’t browse a farm’s IG posts on their own,” Choi adds.\u003c/p>\n\u003cp>Sometimes she shoots directly at a farmers’ market, but most of the time Sokolow brings food home to photograph. It can take as long as a week to gather and shoot, as she travels from market to market across the city, seeking out particular items.\u003c/p>\n\u003cp>“The colors are what really excite me,” Sokolow says. “When you’re growing up, you think carrots are orange and watermelon is pink, but when I find a pink mushroom or I see that there are five different-colored carrots, that is so mind-blowing and exciting.”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BQT7bVdh1tb"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After a food shoot, Sokolow cooks up the ingredients or shares them with friends. Her Instagram also features a number of snaps of cakes and other baked goods often topped with dehydrated fruits. She does a lot of dehydrating and drying, for instance, to make citrus chips that she displays on charcuterie boards.\u003c/p>\n\u003cp>“I’m really a snacker, so it works out very nicely,” Sokolow says.\u003c/p>\n\u003cp>Sokolow hopes to connect with even more people through her work. “I like to show the beauty that is what’s grown from the earth,” she says. “The farmers do the work. I just cut things open.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/04/19/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133413/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers","authors":["5583"],"categories":["bayareabites_95","bayareabites_11028","bayareabites_2407"],"featImg":"bayareabites_133415","label":"bayareabites"},"bayareabites_132744":{"type":"posts","id":"bayareabites_132744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132744","score":null,"sort":[1551808843000]},"guestAuthors":[],"slug":"soleil-ho-and-others-lead-san-francisco-cooking-schools-food-media-lab","title":"Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab","publishDate":1551808843,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"With an all-star lineup, the San Francisco Cooking School's Food Media Lab intends to connect, inspire and educate food media professionals at all levels.","status":"publish","parent":0,"modified":1554323065,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":935},"headData":{"title":"Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab | KQED","description":"With an all-star lineup, the San Francisco Cooking School's Food Media Lab intends to connect, inspire and educate food media professionals at all levels.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab","datePublished":"2019-03-05T18:00:43.000Z","dateModified":"2019-04-03T20:24:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132744 https://ww2.kqed.org/bayareabites/?p=132744","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/05/soleil-ho-and-others-lead-san-francisco-cooking-schools-food-media-lab/","disqusTitle":"Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab","path":"/bayareabites/132744/soleil-ho-and-others-lead-san-francisco-cooking-schools-food-media-lab","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\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>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132744/soleil-ho-and-others-lead-san-francisco-cooking-schools-food-media-lab","authors":["11404"],"categories":["bayareabites_64","bayareabites_50","bayareabites_11028","bayareabites_2407","bayareabites_10028","bayareabites_4084","bayareabites_12555","bayareabites_90"],"tags":["bayareabites_10803"],"featImg":"bayareabites_132808","label":"bayareabites"},"bayareabites_131913":{"type":"posts","id":"bayareabites_131913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131913","score":null,"sort":[1546625710000]},"guestAuthors":[],"slug":"through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner","title":"Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'","publishDate":1546625710,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Three American women of Taiwanese descent are cooking up the dishes of their youth: dumplings, roasted pork belly, sticky rice buns, shaved ice.\u003c/p>\n\u003cp>Except they're not using food. They're using materials like plaster, paint and porcelain.\u003c/p>\n\u003cp>[contextly_sidebar id=\"dGETkuHuXCUi68VFu5txzdmz03ChpDkT\"]\u003c/p>\n\u003cp>Remarkably, the artists don't know each other in real life, only through Instagram. But they share a common goal: to re-create the foods of their culture in sculpture to pay homage to their heritage.\u003c/p>\n\u003cp>Making sculptures of food isn't new to the art world, says \u003ca href=\"http://www.daniellewu.com/p/about.html\">Danielle Wu\u003c/a>, 26, a Chinese-American writer, art critic and curator. But over the past year, a growing number of Asian-American artists have been using food sculpture to explore race and identity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2018, a South Korean artist in New York named \u003ca href=\"http://interstateprojects.org/index.php?/group-show---curated-by-jonah-porter/\">Cindy Ji Hye Kim\u003c/a> shaped rice into fists and created a Spam sculpture. And a Chinese-American artist named \u003ca href=\"https://catalinaouyang.com/body-land-snarl\">Catalina Ouyang\u003c/a> created an art piece using lotus roots.\u003c/p>\n\u003cp>Wu says it makes her very happy that more artists are creating works that \"celebrate their identity.\"\u003c/p>\n\u003cp>\"I'm thinking about my younger self and what these images might mean to someone who feels that they have been deprived of having their own culture elevated,\" she adds.\u003c/p>\n\u003cp>Stephanie Shih, a 32-year-old artist in Brooklyn, started making dumplings out of porcelain as a way to reconnect with her Taiwanese-American roots.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqNTF_lgWEp/?utm_source=ig_embed\u003c/p>\n\u003cp>Growing up in Central Jersey, Shih thought \"you had to be white to be cool, and that being Taiwanese was inherently uncool,\" she says. \"I pushed my heritage to the back burner. Being [Asian] wasn't something I was proud of.\"\u003c/p>\n\u003cp>Shih remembers making pork-filled dumplings with her family. \"From an early age, I could sense how important food was to them,\" she says.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XiVHB1n5bYXbuXr14CxNzSflLmFRdeSB\"]\u003c/p>\n\u003cp>So in July 2018, Shih started sculpting them out of porcelain. She started off making six, and says she just couldn't stop. She's now up to 600.\u003c/p>\n\u003cp>\"I don't know why, but it was meditative for me,\" says Shih. \"I fold them just how you make real dumplings. The only difference is that there isn't anything inside.\"\u003c/p>\n\u003cp>To her, it conjured a powerful mental image \"of sitting at a table [making the dumplings] with everyone around.\"\u003c/p>\n\u003cp>Those memories are what Monyee Chau, a Seattle-based artist of Taiwanese and Chinese descent, likes about her food sculptures, too.\u003c/p>\n\u003cp>Chau, 22, was very close to her grandparents, she says. They had their own Chinese restaurant and she spent a lot of time with them in the kitchen.\u003c/p>\n\u003cp>http://www.instagram.com/p/BjyYUg-lNPO/?utm_source=ig_embed\u003c/p>\n\u003cp>Using plaster, she sculpted a set of her grandmother's sticky rice buns. \"She would sit in the sun and make hundreds of buns wrapped in banana leaves, for hours, for multiple days, for her whole family and community,\" she says. \"I wanted to honor her labor.\"\u003c/p>\n\u003cp>And out of ceramic, she re-created the pork belly that her grandfather used to make — her favorite dish as a child. \"He used to take the wire hangers out of our closet, hook them to the pork belly, and cure them over the heat register in our kitchen,\" she says. Then he'd cut it up, fry it, and serve it over rice and cabbage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BhW9bhPFDYx/?utm_source=ig_embed\u003c/p>\n\u003cp>Just like her grandfather did, Chau hangs pork belly slices on twisted hangers. Except she's painted the ceramic pieces bright gold.\u003c/p>\n\u003cp>\"He spent a lot of time doing things like this to make me happy,\" she says. \"I'm very, very lucky.\"\u003c/p>\n\u003cp>For Annie Shen, who goes by the name of RC, food sculpture has helped her show the world who she is as a Taiwanese-American.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz_PRlo8G/?utm_source=ig_embed\u003c/p>\n\u003cp>In one series, made out of ceramic, she created a set of conjoined plates with two different dishes: an American one, and its Taiwanese counterpart.\u003c/p>\n\u003cp>Opposite a banana split, there is shaved ice. Next to a hamburger is a bao sandwich. Diagonal to a hot dog is a street snack called \"small sausage in large sausage,\" a Taiwanese street food made with pork sausage wrapped in a sticky rice sausage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz7kwlGz0/?utm_source=ig_embed\u003c/p>\n\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Some Asian-American artists are sculpting the dishes of their youth to explore their race and identity. And through Instagram, they're also connecting with others who yearn for a taste of their past.","status":"publish","parent":0,"modified":1546625961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":874},"headData":{"title":"Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner' | KQED","description":"Some Asian-American artists are sculpting the dishes of their youth to explore their race and identity. And through Instagram, they're also connecting with others who yearn for a taste of their past.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'","datePublished":"2019-01-04T18:15:10.000Z","dateModified":"2019-01-04T18:19:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131913 https://ww2.kqed.org/bayareabites/?p=131913","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/04/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner/","disqusTitle":"Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'","nprImageCredit":"Robert Bredvad","nprByline":"Malaka Gharib, NPR Food","nprImageAgency":"NPR","nprStoryId":"682182165","nprApiLink":"http://api.npr.org/query?id=682182165&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/01/04/682182165/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner?ft=nprml&f=682182165","nprRetrievedStory":"1","nprPubDate":"Fri, 04 Jan 2019 12:19:00 -0500","nprStoryDate":"Fri, 04 Jan 2019 12:19:35 -0500","nprLastModifiedDate":"Fri, 04 Jan 2019 12:19:35 -0500","path":"/bayareabites/131913/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Three American women of Taiwanese descent are cooking up the dishes of their youth: dumplings, roasted pork belly, sticky rice buns, shaved ice.\u003c/p>\n\u003cp>Except they're not using food. They're using materials like plaster, paint and porcelain.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Remarkably, the artists don't know each other in real life, only through Instagram. But they share a common goal: to re-create the foods of their culture in sculpture to pay homage to their heritage.\u003c/p>\n\u003cp>Making sculptures of food isn't new to the art world, says \u003ca href=\"http://www.daniellewu.com/p/about.html\">Danielle Wu\u003c/a>, 26, a Chinese-American writer, art critic and curator. But over the past year, a growing number of Asian-American artists have been using food sculpture to explore race and identity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2018, a South Korean artist in New York named \u003ca href=\"http://interstateprojects.org/index.php?/group-show---curated-by-jonah-porter/\">Cindy Ji Hye Kim\u003c/a> shaped rice into fists and created a Spam sculpture. And a Chinese-American artist named \u003ca href=\"https://catalinaouyang.com/body-land-snarl\">Catalina Ouyang\u003c/a> created an art piece using lotus roots.\u003c/p>\n\u003cp>Wu says it makes her very happy that more artists are creating works that \"celebrate their identity.\"\u003c/p>\n\u003cp>\"I'm thinking about my younger self and what these images might mean to someone who feels that they have been deprived of having their own culture elevated,\" she adds.\u003c/p>\n\u003cp>Stephanie Shih, a 32-year-old artist in Brooklyn, started making dumplings out of porcelain as a way to reconnect with her Taiwanese-American roots.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BqNTF_lgWEp"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Central Jersey, Shih thought \"you had to be white to be cool, and that being Taiwanese was inherently uncool,\" she says. \"I pushed my heritage to the back burner. Being [Asian] wasn't something I was proud of.\"\u003c/p>\n\u003cp>Shih remembers making pork-filled dumplings with her family. \"From an early age, I could sense how important food was to them,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So in July 2018, Shih started sculpting them out of porcelain. She started off making six, and says she just couldn't stop. She's now up to 600.\u003c/p>\n\u003cp>\"I don't know why, but it was meditative for me,\" says Shih. \"I fold them just how you make real dumplings. The only difference is that there isn't anything inside.\"\u003c/p>\n\u003cp>To her, it conjured a powerful mental image \"of sitting at a table [making the dumplings] with everyone around.\"\u003c/p>\n\u003cp>Those memories are what Monyee Chau, a Seattle-based artist of Taiwanese and Chinese descent, likes about her food sculptures, too.\u003c/p>\n\u003cp>Chau, 22, was very close to her grandparents, she says. They had their own Chinese restaurant and she spent a lot of time with them in the kitchen.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BjyYUg-lNPO"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Using plaster, she sculpted a set of her grandmother's sticky rice buns. \"She would sit in the sun and make hundreds of buns wrapped in banana leaves, for hours, for multiple days, for her whole family and community,\" she says. \"I wanted to honor her labor.\"\u003c/p>\n\u003cp>And out of ceramic, she re-created the pork belly that her grandfather used to make — her favorite dish as a child. \"He used to take the wire hangers out of our closet, hook them to the pork belly, and cure them over the heat register in our kitchen,\" she says. Then he'd cut it up, fry it, and serve it over rice and cabbage.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BhW9bhPFDYx"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just like her grandfather did, Chau hangs pork belly slices on twisted hangers. Except she's painted the ceramic pieces bright gold.\u003c/p>\n\u003cp>\"He spent a lot of time doing things like this to make me happy,\" she says. \"I'm very, very lucky.\"\u003c/p>\n\u003cp>For Annie Shen, who goes by the name of RC, food sculpture has helped her show the world who she is as a Taiwanese-American.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BqXz_PRlo8G"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In one series, made out of ceramic, she created a set of conjoined plates with two different dishes: an American one, and its Taiwanese counterpart.\u003c/p>\n\u003cp>Opposite a banana split, there is shaved ice. Next to a hamburger is a bao sandwich. Diagonal to a hot dog is a street snack called \"small sausage in large sausage,\" a Taiwanese street food made with pork sausage wrapped in a sticky rice sausage.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BqXz7kwlGz0"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131913/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner","authors":["byline_bayareabites_131913"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_10028","bayareabites_1763","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_15913","bayareabites_14780"],"featImg":"bayareabites_131914","label":"bayareabites"},"bayareabites_131831":{"type":"posts","id":"bayareabites_131831","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131831","score":null,"sort":[1546220232000]},"guestAuthors":[],"slug":"you-can-eat-like-johnny-cash-thanks-to-a-cookbook-from-country-musics-first-family","title":"You Can Eat Like Johnny Cash — Thanks To A Cookbook From Country Music's First Family","publishDate":1546220232,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Music was an integral part of life in the home of country music stars \u003ca href=\"http://www.johnnycash.com/home-no-player.html\">Johnny Cash\u003c/a> and \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5026598\">June Carter\u003c/a> — as was Southern cooking.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/12/20181229_atc_you_can_eat_like_johnny_cash_thanks_to_new_cookbook_from_country_musics_1st_family.mp3\u003c/p>\n\u003cp>Recipes and stories from \u003ca href=\"https://www.amazon.com/Cash-Carter-Family-Cookbook-Recollections-ebook/dp/B077CV9B73\">\u003cem>The Cash and Carter Family Cookbook\u003c/em>\u003c/a>\u003cem>, \u003c/em>compiled by their son, award-winning record producer \u003ca href=\"https://johncartercash.com/\">John Carter Cash\u003c/a>, now give readers a chance to experience what it was like to sit at the dinner table of two music legends.\u003c/p>\n\u003cp>[contextly_sidebar id=\"RvKWK433A3baNNnsHlbIqAheNza0hS9H\"]\u003c/p>\n\u003cp>Carter Cash's cookbook includes everything from his mother June's tomato, red onion and avocado salad to his father Johnny's old iron-pot chili. It also includes recipes passed down by his grandmother, Maybelle Carter, otherwise known as the\u003ca href=\"https://www.npr.org/2017/11/17/564622637/forebears-maybelle-carter-the-mother-of-popular-country-music\"> mother of modern country music\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes, Carter Cash said, give a taste of both the diversity of cuisine the family ate when traveling on the road and the Southern comfort food that his father grew up eating. Much of the food — biscuits and gravy, baloney and eggs, and a dish called a \"Cash Burger\" — is hearty and homey.\u003c/p>\n\u003cp>In 2013,\u003ca href=\"https://www.npr.org/2013/02/23/172719485/the-man-in-black-goes-to-the-county-fair\"> NPR's Don Gonyea wrote about his interview\u003c/a> with Carter Cash's dad, Johnny Cash, in the early 1980s. Perhaps hinting at his Southern cuisine diet, Cash had joked then that he wore black because it was slimming.\u003c/p>\n\u003cp>Now, more than 30 years later, Gonyea interviewed his son, John Carter Cash, for \u003cem>Weekend All Things Considered\u003c/em>, and asked him if his parents were as talented in the kitchen as they were on the stage.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_131833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131833\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/junecartercashsstuff-4824_sq-e35eed0cb14eaf2da1d979aafef5492b3e83a614-e1546219911388.jpg\" alt=\"In his new cookbook, John Carter Cash shares his mother June Carter's recipe for "stuff," which includes a medley of vegetables.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">In his new cookbook, John Carter Cash shares his mother June Carter's recipe for \"stuff,\" which includes a medley of vegetables. \u003ccite>(Sara Broun)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On his grandmother's quest for a sour pickle recipe\u003c/strong>\u003c/p>\n\u003cp>The first recipe from her in here is half-sour pickles, or sour pickles, depending on how long you ferment them. She traveled in the 1930s to New York City and I remember her telling me that she learned how to make pickles in New York, trying to copy how they were made in the delis. I remember eating different foods at her house that were varied from around the world, but there was always this tie-in with Southern flavor.\u003c/p>\n\u003cp>\u003cstrong>On what \"Southern flavor\" really means\u003c/strong>\u003c/p>\n\u003cp>People come to Nashville where I live and they say, \"What's a great Southern restaurant?\" Well, you got to know the right grandmother, because there's a lot of magic to good Southern cooking. So, my cookbook is laid out as a matter of cooking theory in some ways, because there is a recipe that you can use as a guideline, but I support and endorse the idea that the cook needs to develop their own flair and their own unique touch to make something beautiful of their own creation.\u003c/p>\n\u003cp>\u003cstrong>On his father's cooking flair\u003c/strong>\u003c/p>\n\u003cp>He made his iron pot chili with cuts of sirloin or maybe cuts of venison if it was around, and slow-cooked it for hours upon hours. Then, he would go by the chili pot with a handful of cornmeal in his hand — I remember seeing this so many times when I was a boy — and he would throw the cornmeal at the pot. You didn't know how much was going to get into one pot of chili to the next. However much it was — that was the specific texture and thickness of that chili. So, there was a whimsical nature to some of their creations.\u003c/p>\n\u003cp>\u003cstrong>On his mother's \"stuff\" recipe\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My mother did a fried vegetable dish called \"stuff.\" It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful. My goodness, I'm getting hungry.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Can+Eat+Like+Johnny+Cash+%E2%80%94+Thanks+To+A+Cookbook+From+Country+Music%27s+First+Family&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"The son of country music legends Johnny Cash and June Carter has compiled a book of Southern recipes handed down in his family through the years.","status":"publish","parent":0,"modified":1559327622,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":671},"headData":{"title":"You Can Eat Like Johnny Cash — Thanks To A Cookbook From Country Music's First Family | KQED","description":"The son of country music legends Johnny Cash and June Carter has compiled a book of Southern recipes handed down in his family through the years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"You Can Eat Like Johnny Cash — Thanks To A Cookbook From Country Music's First Family","datePublished":"2018-12-31T01:37:12.000Z","dateModified":"2019-05-31T18:33:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131831 https://ww2.kqed.org/bayareabites/?p=131831","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/30/you-can-eat-like-johnny-cash-thanks-to-a-cookbook-from-country-musics-first-family/","disqusTitle":"You Can Eat Like Johnny Cash — Thanks To A Cookbook From Country Music's First Family","nprByline":"Don Gonyea, All Things Considered","nprImageAgency":"Courtesy of Sara Broun","nprStoryId":"680892317","nprApiLink":"http://api.npr.org/query?id=680892317&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2018/12/29/680892317/you-can-eat-like-johnny-cash-thanks-to-a-cookbook-from-country-musics-first-fami?ft=nprml&f=680892317","nprRetrievedStory":"1","nprPubDate":"Sun, 30 Dec 2018 00:33:00 -0500","nprStoryDate":"Sat, 29 Dec 2018 18:18:55 -0500","nprLastModifiedDate":"Sun, 30 Dec 2018 00:33:28 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/12/20181229_atc_you_can_eat_like_johnny_cash_thanks_to_new_cookbook_from_country_musics_1st_family.mp3?orgId=1&topicId=1053&d=383&p=2&story=680892317&ft=nprml&f=680892317","nprAudioM3u":"http://api.npr.org/m3u/1680950680-379b55.m3u?orgId=1&topicId=1053&d=383&p=2&story=680892317&ft=nprml&f=680892317","audioTrackLength":384,"path":"/bayareabites/131831/you-can-eat-like-johnny-cash-thanks-to-a-cookbook-from-country-musics-first-family","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/12/20181229_atc_you_can_eat_like_johnny_cash_thanks_to_new_cookbook_from_country_musics_1st_family.mp3?orgId=1&topicId=1053&d=383&p=2&story=680892317&ft=nprml&f=680892317","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Music was an integral part of life in the home of country music stars \u003ca href=\"http://www.johnnycash.com/home-no-player.html\">Johnny Cash\u003c/a> and \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5026598\">June Carter\u003c/a> — as was Southern cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/12/20181229_atc_you_can_eat_like_johnny_cash_thanks_to_new_cookbook_from_country_musics_1st_family.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipes and stories from \u003ca href=\"https://www.amazon.com/Cash-Carter-Family-Cookbook-Recollections-ebook/dp/B077CV9B73\">\u003cem>The Cash and Carter Family Cookbook\u003c/em>\u003c/a>\u003cem>, \u003c/em>compiled by their son, award-winning record producer \u003ca href=\"https://johncartercash.com/\">John Carter Cash\u003c/a>, now give readers a chance to experience what it was like to sit at the dinner table of two music legends.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Carter Cash's cookbook includes everything from his mother June's tomato, red onion and avocado salad to his father Johnny's old iron-pot chili. It also includes recipes passed down by his grandmother, Maybelle Carter, otherwise known as the\u003ca href=\"https://www.npr.org/2017/11/17/564622637/forebears-maybelle-carter-the-mother-of-popular-country-music\"> mother of modern country music\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 recipes, Carter Cash said, give a taste of both the diversity of cuisine the family ate when traveling on the road and the Southern comfort food that his father grew up eating. Much of the food — biscuits and gravy, baloney and eggs, and a dish called a \"Cash Burger\" — is hearty and homey.\u003c/p>\n\u003cp>In 2013,\u003ca href=\"https://www.npr.org/2013/02/23/172719485/the-man-in-black-goes-to-the-county-fair\"> NPR's Don Gonyea wrote about his interview\u003c/a> with Carter Cash's dad, Johnny Cash, in the early 1980s. Perhaps hinting at his Southern cuisine diet, Cash had joked then that he wore black because it was slimming.\u003c/p>\n\u003cp>Now, more than 30 years later, Gonyea interviewed his son, John Carter Cash, for \u003cem>Weekend All Things Considered\u003c/em>, and asked him if his parents were as talented in the kitchen as they were on the stage.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_131833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131833\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/junecartercashsstuff-4824_sq-e35eed0cb14eaf2da1d979aafef5492b3e83a614-e1546219911388.jpg\" alt=\"In his new cookbook, John Carter Cash shares his mother June Carter's recipe for "stuff," which includes a medley of vegetables.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">In his new cookbook, John Carter Cash shares his mother June Carter's recipe for \"stuff,\" which includes a medley of vegetables. \u003ccite>(Sara Broun)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On his grandmother's quest for a sour pickle recipe\u003c/strong>\u003c/p>\n\u003cp>The first recipe from her in here is half-sour pickles, or sour pickles, depending on how long you ferment them. She traveled in the 1930s to New York City and I remember her telling me that she learned how to make pickles in New York, trying to copy how they were made in the delis. I remember eating different foods at her house that were varied from around the world, but there was always this tie-in with Southern flavor.\u003c/p>\n\u003cp>\u003cstrong>On what \"Southern flavor\" really means\u003c/strong>\u003c/p>\n\u003cp>People come to Nashville where I live and they say, \"What's a great Southern restaurant?\" Well, you got to know the right grandmother, because there's a lot of magic to good Southern cooking. So, my cookbook is laid out as a matter of cooking theory in some ways, because there is a recipe that you can use as a guideline, but I support and endorse the idea that the cook needs to develop their own flair and their own unique touch to make something beautiful of their own creation.\u003c/p>\n\u003cp>\u003cstrong>On his father's cooking flair\u003c/strong>\u003c/p>\n\u003cp>He made his iron pot chili with cuts of sirloin or maybe cuts of venison if it was around, and slow-cooked it for hours upon hours. Then, he would go by the chili pot with a handful of cornmeal in his hand — I remember seeing this so many times when I was a boy — and he would throw the cornmeal at the pot. You didn't know how much was going to get into one pot of chili to the next. However much it was — that was the specific texture and thickness of that chili. So, there was a whimsical nature to some of their creations.\u003c/p>\n\u003cp>\u003cstrong>On his mother's \"stuff\" recipe\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My mother did a fried vegetable dish called \"stuff.\" It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful. My goodness, I'm getting hungry.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Can+Eat+Like+Johnny+Cash+%E2%80%94+Thanks+To+A+Cookbook+From+Country+Music%27s+First+Family&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131831/you-can-eat-like-johnny-cash-thanks-to-a-cookbook-from-country-musics-first-family","authors":["byline_bayareabites_131831"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_16428"],"featImg":"bayareabites_131832","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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