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As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With farm land often more valuable as real estate than as agricultural grounds, many farmers look to sell off their lands. Bob Berner, retired Executive Director of the Marin Agricultural Land Trust tells us why land trusts can help bridge that profitability gap.","status":"publish","parent":0,"modified":1400784808,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://video.pbs.org/viralplayer/2365238250"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":755},"headData":{"title":"The Lexicon of Sustainability: Land Trust | KQED","description":"With farm land often more valuable as real estate than as agricultural grounds, many farmers look to sell off their lands. Bob Berner, retired Executive Director of the Marin Agricultural Land Trust tells us why land trusts can help bridge that profitability gap.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76922 http://blogs.kqed.org/bayareabites/?p=76922","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/22/the-lexicon-of-sustainability-land-trust/","disqusTitle":"The Lexicon of Sustainability: Land Trust","path":"/bayareabites/76922/the-lexicon-of-sustainability-land-trust","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In some parts of the country, farm land is valued more for its real estate potential than for what it can grow. As profitability remains challenging for present day farmers, some are looking to sell off their land. Bob Berner, retired Executive Director of the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, explains in this new video by \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project how \u003ca href=\"http://science.kqed.org/quest/video/quest-national-parks-special-bringing-the-parks-to-the-people/\" target=\"_blank\">land trusts\u003c/a> provide guidance and economic support in the form of \u003ca href=\"http://en.wikipedia.org/wiki/Conservation_easement\" target=\"_blank\">conservation easements\u003c/a> to keep farms in production.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365238250\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>5 Quotes from Bob Berner, former Executive Director for the \u003ca href=\"http://www.malt.org/\" target=\"_blank\">Marin Agricultural Land Trust\u003c/a>, Nicasio, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cfigure id=\"attachment_77115\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner.jpg\">\u003cimg class=\"size-thumbnail wp-image-77115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BobBerner-190x190.jpg\" alt=\"Bob Berner\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Berner, former Executive Director for the Marin Agricultural Land Trust\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marin Agricultural Land Trust:\u003c/strong> MALT is a land trust, a private, nonprofit organization that was formed to actively work to conserve farmland in Marin County, California by acquiring conservation easement in voluntary transactions with agricultural landowners.\u003c/p>\n\u003cp>\u003cstrong>Definition of conservation easement:\u003c/strong> It's an agreement between a landowner and a land trust, land conservation organization, or in some cases, a public agency. The landowner agrees to limit the uses of the land to a particular purpose -- in our case, farmland. Other examples might be for habitat or natural resource conservation or open space. But our conservation is aimed at preserving the land as productive agricultural land. So the agreement creates a commitment on the part of the landowner to preserve the land as agricultural land for cultural use. The land trust, MALT, is the holder of the conservation easement and becomes responsible for stewardship of the easement, establishing a relationship with the [owner] who granted the easement and successive property owners to make sure that the terms of easement are respected and observed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77118\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_11-290x163.jpg\" alt=\"conservation easement\" width=\"290\" height=\"163\">\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>\u003cstrong>Benefits of conservation easements:\u003c/strong> Typically, the reason that the landowner is willing to sell the easement in order to give up certain property rights and commit the land to agricultural use is because land values in our community -- agricultural land values -- have escalated far beyond any values based on agricultural incomes.This creates over time a potential problem for agricultural landowners who wish to continue in agriculture because they may have to buy out partners or co-owners at market values, but it’s very difficult to do that with the income that’s generated by the land. So what the Marin Agricultural Land Trust offers to do is essentially to liquidate a part of the value of the land without the landowner having to sell the land, but only having to sell this prescription in the form of a conservation easement. And the proceeds of that sale now enable the landowner to do whatever he or she or they may wish and need to do to buy out partners or co-owners, pay out debt, invest in their operations and so forth. So again, it just means for the landowner to continue owning and preserving their property for agricultural use while generating some capital for other purposes -- and in some cases, helping to hold on to the land and keep it in the family.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03.jpg\">\u003cimg class=\"alignright size-medium wp-image-77117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort8_LandTrust_03-290x163.jpg\" alt=\"land trust\" width=\"290\" height=\"163\">\u003c/a>\u003cbr>\n\u003cstrong>Limitations on future land use\u003c/strong>: The agreement in the conservation easement is one whereby the property owner is giving up the right to do certain things for the property in the future. For example, in the case of an agricultural conservation easement, the landowner is giving up the right to subdivide and develop the land for non-agricultural purposes. That’s why the landowner may require a payment for giving up those rights because those rights could have substantial value. So MALT is compensating the landowner for the loss of value resulting from him or her giving up these future development rights.\u003c/p>\n\u003cp>\u003cstrong>How Marin might be different without land trusts:\u003c/strong> Agriculture has been a part of the history and life of Marin County for over 150 years. It is a fundamental part of the history, culture, environmental character and quality of life. So the loss of the third of the county that is still active and productive with agriculture use would dramatically change the character of the county and alter, I think in a very negative way, its environmental quality and the quality of life of the people in the county and the people who visit here. Helping to maintain and sustain agriculture and agriculture viability here is something that is broadly supported by residence and visitors alike.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\">\u003cimg class=\"alignnone size-full wp-image-77116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lex220_LandTrust.jpg\" alt=\"Land Trust artwork\" width=\"1522\" height=\"1034\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76922/the-lexicon-of-sustainability-land-trust","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_1874","bayareabites_60","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_129","bayareabites_12986","bayareabites_12985","bayareabites_9539","bayareabites_12987","bayareabites_11324","bayareabites_367","bayareabites_12984","bayareabites_13183"],"featImg":"bayareabites_77118","label":"bayareabites"},"bayareabites_76915":{"type":"posts","id":"bayareabites_76915","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76915","score":null,"sort":[1397765623000]},"guestAuthors":[],"slug":"the-lexicon-of-sustainability-terroir-all-food-expresses-a-sense-of-place","title":"The Lexicon of Sustainability: Terroir - All Food Expresses a Sense of Place","publishDate":1397765623,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Learn about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project. Judith Redmond of Full Belly Farm is featured in the video and shares her thoughts about \"terroir.\"","status":"publish","parent":0,"modified":1397838201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://video.pbs.org/viralplayer/2365199122"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":675},"headData":{"title":"The Lexicon of Sustainability: Terroir - All Food Expresses a Sense of Place | KQED","description":"Learn about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project. Judith Redmond of Full Belly Farm is featured in the video and shares her thoughts about "terroir."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76915 http://blogs.kqed.org/bayareabites/?p=76915","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/17/the-lexicon-of-sustainability-terroir-all-food-expresses-a-sense-of-place/","disqusTitle":"The Lexicon of Sustainability: Terroir - All Food Expresses a Sense of Place","path":"/bayareabites/76915/the-lexicon-of-sustainability-terroir-all-food-expresses-a-sense-of-place","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365199122\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77133\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond.jpg\">\u003cimg class=\"size-thumbnail wp-image-77133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/JudithRedmond-190x190.jpg\" alt=\"Judith Redmond, Full Belly Farm\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judith Redmond, Full Belly Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Judith Redmond of \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a> says food is more than what you eat. Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called \u003ca href=\"http://science.kqed.org/quest/video/web-extra-the-terroir-of-cheese/\" target=\"_blank\">terroir\u003c/a>. Learn more about what makes food from different regions taste unique in this new video from filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> of the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://fullbellyfarm.com/about-us/\" target=\"_blank\">Judith Redmond of \u003c/a>\u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\">Full Belly Farm\u003c/a>, Guinda, CA\u003c/strong> (Excerpted from a conversation with Douglas Gayeton)\u003c/p>\n\u003cp>\u003cstrong>Origins of Full Belly Farm: \u003c/strong>We started about 30 years ago, when a group of four people decided to go into business together as organic farmers at a time when there were very few organic farmers in the world really. Some of us had a lot of farm experience in our family background, others didn’t. But all of us were concerned about environmental issues, community issues and wanted to do something with our lives that would integrate our environmental values into our work. Farming organically seemed like the answer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4.jpg\">\u003cimg class=\"alignright size-medium wp-image-77136\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_roughcut_08-4-290x163.jpg\" alt=\"Capay Valley\" width=\"290\" height=\"163\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>On Capay Valley, home of the farm:\u003c/strong> It’s a narrow valley with a creek running down the center and we were lucky enough to find some land right on that creek. There’s lots of wildlife here; it’s a beautiful natural environment. It has a really wonderful climate for growing vegetables year round. It’s also not a big enough valley that there are many really large farms. It’s a valley of small-scale family farmers and with a very human landscape that was very attractive as a place to live.\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>Transparency:\u003c/strong> We are a farm that works directly with consumers almost as a matter of principle. We go to farmers' markets and talk to our eaters a lot. Each of the three farmers' markets that we go to has one owner attending it almost year-round every single week. We also have a community-supported agriculture program. Through that program, we feel as if the families that get a box every week are very much a part of our farm. They build a relationship with our farm and we get pretty continuous feedback. We also have a weekly newsletter that all of those members and other people in the community get. Through that newsletter we can tell them what’s happening at the farm, what’s happening with their vegetables, what’s coming up and also what agricultural and food issues we think are important. Telling people what we do and why we’re doing things is a fundamental part of transparency. I think transparency is one of the principles of a community-based farm.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10.jpg\">\u003cimg class=\"alignleft size-medium wp-image-77135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT1_TERROIR_10-e1390541986558-290x213.jpg\" alt=\"terroir\" width=\"290\" height=\"213\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Complexity of food choices:\u003c/strong> As soon as people have tasted fruits and vegetables that are local and fresh, I think they understand fairly quickly the difference. But there are so many factors that go into people’s food choices that you’re asking to really change a very complex thing when you talk about changing people’s diet. I do think people understand more than we realize about it. It’s just been difficult for them to act on that understanding because of the cost of food, convenience factors, their lack of cooking skills perhaps, their lack of time to cook, many other factors like that.\u003c/p>\n\u003cp>\u003cstrong>Defining terroir:\u003c/strong> Terroir has come to represent those elements in a local area that are special and give richness to the seasonal cycle. It’s come to really mean the specialness of a unique place that’s reflected in the flavors and textures of the products that are grown there. If someone’s interested in healthy, tasty, rich food, I think they’ll be much more excited and they’ll have much more deeper understanding if they get acquainted with that local unique terroir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\">\u003cimg class=\"alignnone size-full wp-image-77137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX179_terroir_fullbelly.jpg\" alt=\"Terroir artwork\" width=\"1536\" height=\"1536\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76915/the-lexicon-of-sustainability-terroir-all-food-expresses-a-sense-of-place","authors":["2100"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_60","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_11444","bayareabites_9539","bayareabites_12961","bayareabites_12988","bayareabites_12925","bayareabites_65","bayareabites_9293","bayareabites_13183"],"featImg":"bayareabites_77135","label":"bayareabites"},"bayareabites_79724":{"type":"posts","id":"bayareabites_79724","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79724","score":null,"sort":[1396194286000]},"guestAuthors":[],"slug":"devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market","title":"Devil's Gulch Ranch Brings Locally-Raised Meats Including Rabbit to the Ferry Plaza Farmers Market ","publishDate":1396194286,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79737\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\" alt=\"Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"610\" height=\"407\" class=\"size-full wp-image-79737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/new-vendor-devils-gulch-ranch\" target=\"_blank\">CUESA\u003c/a> (3/28/2014)\u003c/p>\n\u003cp>Mark Pasternak of \u003ca href=\"http://www.devilsgulchranch.com/\">Devil’s Gulch Ranch\u003c/a> caught the farming bug at an early age. “I was born and grew up in Los Angeles and hated every minute of it,” he says. His fondest early memory is of sitting on a pony at age two.\u003c/p>\n\u003cp>When he was old enough to blaze his own trail, he moved north to Lagunitas, and in 1971 acquired a few acres of land in Nicasio that had previously been used for dairy cattle. He started raising horses and pigs, the latter of which became his gateway into commercial farming. Today, Mark and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.\u003c/p>\n\u003ch3>New Territory\u003c/h3>\n\u003cfigure id=\"attachment_79735\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\" alt=\"Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"332\" class=\"size-full wp-image-79735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Farming with such diversity evolved naturally over time for the Pasternaks—almost accidentally, in some cases. For example, Mark originally introduced the sheep as weed control, to graze his vineyards. “The meat was an afterthought,” he says. Grass-fed lamb is now one of the farm’s popular products in the spring.\u003c/p>\n\u003cp>The rabbits started innocently enough, with two does and a buck. Myriam, who happens to be French and a veterinarian, was well acquainted with rabbit husbandry, so she thought the bunnies would make a great 4-H project for their daughters.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lean and similar in taste to chicken, rabbit is considered one of the more healthful and environmentally friendly meats out there, particularly well-suited for small-scale homesteaders. Rabbits are herbivores, of course, making them low-impact feeders, and because they breed like, well, rabbits, they can \u003ca href=\"http://modernfarmer.com/2013/05/are-rabbits-the-new-super-meat/\">produce six pounds of meat\u003c/a> using the same amount of resources it takes to produce one pound of beef.\u003c/p>\n\u003cp>When the Pasternaks started raising rabbits, there were virtually no commercial rabbitries in the area. The rabbit meat that was available at the time generally came from out of state or from China. European-trained Bay Area chefs had a taste for rabbit but weren’t putting it on menus because it wasn’t available locally.\u003c/p>\n\u003cp>Eventually Myriam’s mother shared the ranch’s rabbit with one her San Francisco chef friends. Word got out, and the Pasternaks started receiving orders from restaurants like the French Laundry and Chez Panisse. Before they knew it, they could barely keep up with the demand. “Other people have started raising rabbits since then,” says Mark, “and I think we can take a certain amount of the credit for that.”\u003c/p>\n\u003ch3>Breeding Like Rabbits\u003c/h3>\n\u003cp>Devil Gulch now has about 300 breeding does, which are a mix of Rex, California, and New Zealand breeds. Rexes are known for the beautiful colors and velvety fur, while California and New Zealand rabbits are fast-growing, white-fur breeds, popular for their meat.\u003c/p>\n\u003cp>“We like the three-way cross because we get hybrid vigor, and we don’t wind up with a sea of white rabbits” says Mark. “We don’t like homogeneity. By having differently colored animals, you’re much more able to relate to them as individuals.”\u003c/p>\n\u003cfigure id=\"attachment_79736\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\" alt=\"Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\" width=\"250\" height=\"250\" class=\"size-full wp-image-79736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbits are fed a locally milled, corn-free pelleted alfalfa ration, along with rice bran, sugar beet pulp, and wheat for fiber. The rabbits are not certified organic because organic rabbit feed is hard to find, and USDA organic standards require access to the outdoors, which, according to Mark, is nearly impossible when raising rabbits. “If you try to let them go free-range, they won’t come back because every single predator known to man eats them.”\u003c/p>\n\u003cp>“Raising rabbits is very labor-intensive on a commercial scale,” says Mark. Good sanitation is essential, as rabbits are susceptible to diseases like Coccidiosis. Mark explains that the large-scale rabbitries in Europe confine the animals in densely packed 12 x 12-inch cages, relying heavily on antibiotics to manage disease. At Devil’s Gulch, rabbits are raised without hormones and antibiotics. Each breeding doe is housed in her own 30 x 30-inch cage in a barn, and babies are kept with their mothers until they are weaned.\u003c/p>\n\u003ch3>Closing the Loop\u003c/h3>\n\u003cp>Little goes to waste on the farm. The rabbits’ manure, a powerful fertilizer that is high in nitrogen and phosphorous, is applied to the vineyards. The rabbit livers and kidneys are sold along with the meat, while parts that cannot be sold are fed to the farm’s guard dogs. Pelts and other parts of the rabbit are made into products like rabbit’s foot keychains, cat toys, ear and hand muffs, and hats.\u003c/p>\n\u003cp>The ranch’s heritage pigs, which are Yorkshires crossed with Durocs and Berkshires, are also models of waste management. Their diet includes byproducts and returns from local producers, including whole milk, whey, tortillas, whole grain bread, and spent brewers’ grain. “We’ve made a conscious decision to take products that might otherwise wind up in the landfill and turn them into high-quality protein,” Mark says.\u003c/p>\n\u003cp>The Pasternaks strive for sustainability in their energy consumption as well. For many years, the farm was powered by an off-the-grid windmill, and in 2004, Devil’s Gulch installed the first grid-tied windmill in California. The other half of the farm’s electricity is supplied by solar panels.\u003c/p>\n\u003ch3>Education at Home and Overseas\u003c/h3>\n\u003cfigure id=\"attachment_79734\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\" alt=\"Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"337\" class=\"size-full wp-image-79734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In 1997, the couple opened up their farm to the community by starting \u003ca href=\"http://www.dges.org/\">DG Educational Services\u003c/a>, offering youth education programs at the farm. They partner with the YMCA for a summer camp, where children connect with nature, interact with farm animals, and learn traditional skills and crafts like pottery, hide tanning, and fire making.\u003c/p>\n\u003cp>“We strongly believe that it’s important for people, particularly youth, to know where their food comes from,” says Mark, “We want to convey that in the context of a real working farm.” He adds, “It’s not a petting zoo.”\u003c/p>\n\u003cp>Introducing children to commercial meat animals can spark some challenging but important questions, which the Pasternaks welcome. “We make it clear to the families that this is what we do and why we do it,” Mark says. “If you are going to eat meat, you need to give the animals the respect they deserve. They’re giving up their lives for your sustenance.”\u003c/p>\n\u003cp>Myriam, who has been involved in humanitarian work since the 1980s, began growing their educational programs internationally. She started working with families in Haiti in 2007, helping them learn how to raise rabbits for income and food. In the last few years, the Pasternaks have also been importing coffee beans from Haiti and facilitating workshops to help coffee farmers rebuild their economy sustainably.\u003c/p>\n\u003cp>Back at home, Mark is excited to be joining the Ferry Plaza Farmers Market, where he will be offering pork (including bacon and sausage), lamb, rabbit, quail (raised by a local co-producer), pelts, and other fur articles. He is eager to engage in the conversations that their unique products will undoubtedly stimulate.\u003c/p>\n\u003cp>“I’m looking forward to interacting with the diverse crowd that goes to the Ferry Plaza and seeing what kind of response we get from folks,” he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Find Devil’s Gulch Ranch in the back plaza at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":" Mark Pasternak and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.","status":"publish","parent":0,"modified":1396194286,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1321},"headData":{"title":"Devil's Gulch Ranch Brings Locally-Raised Meats Including Rabbit to the Ferry Plaza Farmers Market | KQED","description":" Mark Pasternak and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79724 http://blogs.kqed.org/bayareabites/?p=79724","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/30/devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market/","disqusTitle":"Devil's Gulch Ranch Brings Locally-Raised Meats Including Rabbit to the Ferry Plaza Farmers Market ","path":"/bayareabites/79724/devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79737\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\" alt=\"Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"610\" height=\"407\" class=\"size-full wp-image-79737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/new-vendor-devils-gulch-ranch\" target=\"_blank\">CUESA\u003c/a> (3/28/2014)\u003c/p>\n\u003cp>Mark Pasternak of \u003ca href=\"http://www.devilsgulchranch.com/\">Devil’s Gulch Ranch\u003c/a> caught the farming bug at an early age. “I was born and grew up in Los Angeles and hated every minute of it,” he says. His fondest early memory is of sitting on a pony at age two.\u003c/p>\n\u003cp>When he was old enough to blaze his own trail, he moved north to Lagunitas, and in 1971 acquired a few acres of land in Nicasio that had previously been used for dairy cattle. He started raising horses and pigs, the latter of which became his gateway into commercial farming. Today, Mark and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.\u003c/p>\n\u003ch3>New Territory\u003c/h3>\n\u003cfigure id=\"attachment_79735\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\" alt=\"Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"332\" class=\"size-full wp-image-79735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Farming with such diversity evolved naturally over time for the Pasternaks—almost accidentally, in some cases. For example, Mark originally introduced the sheep as weed control, to graze his vineyards. “The meat was an afterthought,” he says. Grass-fed lamb is now one of the farm’s popular products in the spring.\u003c/p>\n\u003cp>The rabbits started innocently enough, with two does and a buck. Myriam, who happens to be French and a veterinarian, was well acquainted with rabbit husbandry, so she thought the bunnies would make a great 4-H project for their daughters.\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>Lean and similar in taste to chicken, rabbit is considered one of the more healthful and environmentally friendly meats out there, particularly well-suited for small-scale homesteaders. Rabbits are herbivores, of course, making them low-impact feeders, and because they breed like, well, rabbits, they can \u003ca href=\"http://modernfarmer.com/2013/05/are-rabbits-the-new-super-meat/\">produce six pounds of meat\u003c/a> using the same amount of resources it takes to produce one pound of beef.\u003c/p>\n\u003cp>When the Pasternaks started raising rabbits, there were virtually no commercial rabbitries in the area. The rabbit meat that was available at the time generally came from out of state or from China. European-trained Bay Area chefs had a taste for rabbit but weren’t putting it on menus because it wasn’t available locally.\u003c/p>\n\u003cp>Eventually Myriam’s mother shared the ranch’s rabbit with one her San Francisco chef friends. Word got out, and the Pasternaks started receiving orders from restaurants like the French Laundry and Chez Panisse. Before they knew it, they could barely keep up with the demand. “Other people have started raising rabbits since then,” says Mark, “and I think we can take a certain amount of the credit for that.”\u003c/p>\n\u003ch3>Breeding Like Rabbits\u003c/h3>\n\u003cp>Devil Gulch now has about 300 breeding does, which are a mix of Rex, California, and New Zealand breeds. Rexes are known for the beautiful colors and velvety fur, while California and New Zealand rabbits are fast-growing, white-fur breeds, popular for their meat.\u003c/p>\n\u003cp>“We like the three-way cross because we get hybrid vigor, and we don’t wind up with a sea of white rabbits” says Mark. “We don’t like homogeneity. By having differently colored animals, you’re much more able to relate to them as individuals.”\u003c/p>\n\u003cfigure id=\"attachment_79736\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\" alt=\"Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\" width=\"250\" height=\"250\" class=\"size-full wp-image-79736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbits are fed a locally milled, corn-free pelleted alfalfa ration, along with rice bran, sugar beet pulp, and wheat for fiber. The rabbits are not certified organic because organic rabbit feed is hard to find, and USDA organic standards require access to the outdoors, which, according to Mark, is nearly impossible when raising rabbits. “If you try to let them go free-range, they won’t come back because every single predator known to man eats them.”\u003c/p>\n\u003cp>“Raising rabbits is very labor-intensive on a commercial scale,” says Mark. Good sanitation is essential, as rabbits are susceptible to diseases like Coccidiosis. Mark explains that the large-scale rabbitries in Europe confine the animals in densely packed 12 x 12-inch cages, relying heavily on antibiotics to manage disease. At Devil’s Gulch, rabbits are raised without hormones and antibiotics. Each breeding doe is housed in her own 30 x 30-inch cage in a barn, and babies are kept with their mothers until they are weaned.\u003c/p>\n\u003ch3>Closing the Loop\u003c/h3>\n\u003cp>Little goes to waste on the farm. The rabbits’ manure, a powerful fertilizer that is high in nitrogen and phosphorous, is applied to the vineyards. The rabbit livers and kidneys are sold along with the meat, while parts that cannot be sold are fed to the farm’s guard dogs. Pelts and other parts of the rabbit are made into products like rabbit’s foot keychains, cat toys, ear and hand muffs, and hats.\u003c/p>\n\u003cp>The ranch’s heritage pigs, which are Yorkshires crossed with Durocs and Berkshires, are also models of waste management. Their diet includes byproducts and returns from local producers, including whole milk, whey, tortillas, whole grain bread, and spent brewers’ grain. “We’ve made a conscious decision to take products that might otherwise wind up in the landfill and turn them into high-quality protein,” Mark says.\u003c/p>\n\u003cp>The Pasternaks strive for sustainability in their energy consumption as well. For many years, the farm was powered by an off-the-grid windmill, and in 2004, Devil’s Gulch installed the first grid-tied windmill in California. The other half of the farm’s electricity is supplied by solar panels.\u003c/p>\n\u003ch3>Education at Home and Overseas\u003c/h3>\n\u003cfigure id=\"attachment_79734\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\" alt=\"Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"337\" class=\"size-full wp-image-79734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In 1997, the couple opened up their farm to the community by starting \u003ca href=\"http://www.dges.org/\">DG Educational Services\u003c/a>, offering youth education programs at the farm. They partner with the YMCA for a summer camp, where children connect with nature, interact with farm animals, and learn traditional skills and crafts like pottery, hide tanning, and fire making.\u003c/p>\n\u003cp>“We strongly believe that it’s important for people, particularly youth, to know where their food comes from,” says Mark, “We want to convey that in the context of a real working farm.” He adds, “It’s not a petting zoo.”\u003c/p>\n\u003cp>Introducing children to commercial meat animals can spark some challenging but important questions, which the Pasternaks welcome. “We make it clear to the families that this is what we do and why we do it,” Mark says. “If you are going to eat meat, you need to give the animals the respect they deserve. They’re giving up their lives for your sustenance.”\u003c/p>\n\u003cp>Myriam, who has been involved in humanitarian work since the 1980s, began growing their educational programs internationally. She started working with families in Haiti in 2007, helping them learn how to raise rabbits for income and food. In the last few years, the Pasternaks have also been importing coffee beans from Haiti and facilitating workshops to help coffee farmers rebuild their economy sustainably.\u003c/p>\n\u003cp>Back at home, Mark is excited to be joining the Ferry Plaza Farmers Market, where he will be offering pork (including bacon and sausage), lamb, rabbit, quail (raised by a local co-producer), pelts, and other fur articles. He is eager to engage in the conversations that their unique products will undoubtedly stimulate.\u003c/p>\n\u003cp>“I’m looking forward to interacting with the diverse crowd that goes to the Ferry Plaza and seeing what kind of response we get from folks,” he says.\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 Devil’s Gulch Ranch in the back plaza at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79724/devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1874","bayareabites_95","bayareabites_1246","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_10283","bayareabites_9539","bayareabites_500","bayareabites_619","bayareabites_13223","bayareabites_9168"],"featImg":"bayareabites_79737","label":"bayareabites"},"bayareabites_76913":{"type":"posts","id":"bayareabites_76913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76913","score":null,"sort":[1392912493000]},"guestAuthors":[],"slug":"lexicon-of-sustainability-food-waste","title":"The Lexicon of Sustainability: Food Waste","publishDate":1392912493,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cdiv>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365168370\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"560\" height=\"403\">\u003c/iframe>\u003c/div>\n\u003cp>In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers \u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">never gets eaten\u003c/a>. But cooperative associations of organic food producers like \u003ca href=\"http://www.marinorganic.org/\" target=\"_blank\">Marin Organic\u003c/a> based in Point Reyes Station are striving to cut down on food waste. They organize \u003ca href=\"http://www.marinorganic.org/food-justice/\" target=\"_blank\">volunteer-driven events\u003c/a> for individuals to glean, or gather up leftover crops from local farms, that can be donated to food banks, school lunch programs and other non-profits. Learn more about gleaning and other efforts to combat food waste in this new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project and filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-77111\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\" alt=\"Organic Gleaning Team\" width=\"1673\" height=\"941\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers never gets eaten. But cooperative associations of organic food producers like Marin Organic based in Point Reyes Station are striving to cut down on food waste. Learn more in this new video from \"Lexicon of Sustainability\" filmmaker Douglas Gayeton.","status":"publish","parent":0,"modified":1395337996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://video.pbs.org/viralplayer/2365168370"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":113},"headData":{"title":"The Lexicon of Sustainability: Food Waste | KQED","description":"In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers never gets eaten. But cooperative associations of organic food producers like Marin Organic based in Point Reyes Station are striving to cut down on food waste. Learn more in this new video from "Lexicon of Sustainability" filmmaker Douglas Gayeton.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76913 http://blogs.kqed.org/bayareabites/?p=76913","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/20/lexicon-of-sustainability-food-waste/","disqusTitle":"The Lexicon of Sustainability: Food Waste","path":"/bayareabites/76913/lexicon-of-sustainability-food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cdiv>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365168370\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"560\" height=\"403\">\u003c/iframe>\u003c/div>\n\u003cp>In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers \u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">never gets eaten\u003c/a>. But cooperative associations of organic food producers like \u003ca href=\"http://www.marinorganic.org/\" target=\"_blank\">Marin Organic\u003c/a> based in Point Reyes Station are striving to cut down on food waste. They organize \u003ca href=\"http://www.marinorganic.org/food-justice/\" target=\"_blank\">volunteer-driven events\u003c/a> for individuals to glean, or gather up leftover crops from local farms, that can be donated to food banks, school lunch programs and other non-profits. Learn more about gleaning and other efforts to combat food waste in this new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project and filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-77111\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\" alt=\"Organic Gleaning Team\" width=\"1673\" height=\"941\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76913/lexicon-of-sustainability-food-waste","authors":["2100"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_3032","bayareabites_60","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10384","bayareabites_9539","bayareabites_134","bayareabites_1602","bayareabites_3707","bayareabites_8572","bayareabites_8318","bayareabites_12977","bayareabites_13183"],"featImg":"bayareabites_77109","label":"bayareabites"},"bayareabites_42488":{"type":"posts","id":"bayareabites_42488","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42488","score":null,"sort":[1337094032000]},"guestAuthors":[],"slug":"the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton","title":"The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton","publishDate":1337094032,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>[vimeo 17829122]\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=v2vyU-hilrY]\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Douglas Gayeton is the co-creator of \"The Lexicon of Sustainability\", an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S. ","status":"publish","parent":0,"modified":1403299907,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1622},"headData":{"title":"The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton | KQED","description":"Douglas Gayeton is the co-creator of "The Lexicon of Sustainability", an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42488 http://blogs.kqed.org/bayareabites/?p=42488","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/","disqusTitle":"The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton","path":"/bayareabites/42488/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"17829122"},"numeric":["17829122"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\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>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/v2vyU-hilrY'\n title='//www.youtube.com/embed/v2vyU-hilrY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\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>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42488/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton","authors":["2100"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_4084","bayareabites_1875","bayareabites_90","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_836","bayareabites_10384","bayareabites_8932","bayareabites_9539","bayareabites_744","bayareabites_235","bayareabites_14742","bayareabites_14754"],"featImg":"bayareabites_42684","label":"bayareabites"},"bayareabites_40604":{"type":"posts","id":"bayareabites_40604","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40604","score":null,"sort":[1332586287000]},"guestAuthors":[],"slug":"petaluma-day-trip-lambs-luma-lagunitas-more","title":"Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More","publishDate":1332586287,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ","status":"publish","parent":0,"modified":1339547361,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1202},"headData":{"title":"Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More | KQED","description":"Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"40604 http://blogs.kqed.org/bayareabites/?p=40604","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/24/petaluma-day-trip-lambs-luma-lagunitas-more/","disqusTitle":"Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More","path":"/bayareabites/40604/petaluma-day-trip-lambs-luma-lagunitas-more","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\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>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40604/petaluma-day-trip-lambs-luma-lagunitas-more","authors":["5038"],"categories":["bayareabites_752","bayareabites_301","bayareabites_2554","bayareabites_1807","bayareabites_61","bayareabites_119"],"tags":["bayareabites_10252","bayareabites_9539","bayareabites_9247","bayareabites_10076","bayareabites_10250","bayareabites_9533","bayareabites_9643","bayareabites_356","bayareabites_10254"],"featImg":"bayareabites_40753","label":"bayareabites"},"bayareabites_30602":{"type":"posts","id":"bayareabites_30602","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30602","score":null,"sort":[1311426028000]},"guestAuthors":[],"slug":"touring-bay-area-farms-brunching-at-plow","title":"Touring Bay Area Farms, Brunching at Plow","publishDate":1311426028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.","status":"publish","parent":0,"modified":1312396757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":885},"headData":{"title":"Touring Bay Area Farms, Brunching at Plow | KQED","description":"Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"30602 http://blogs.kqed.org/bayareabites/?p=30602","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/23/touring-bay-area-farms-brunching-at-plow/","disqusTitle":"Touring Bay Area Farms, Brunching at Plow","path":"/bayareabites/30602/touring-bay-area-farms-brunching-at-plow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30602/touring-bay-area-farms-brunching-at-plow","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_2554","bayareabites_1246","bayareabites_1807","bayareabites_90","bayareabites_61"],"tags":["bayareabites_9540","bayareabites_1368","bayareabites_14750","bayareabites_9541","bayareabites_9539","bayareabites_134","bayareabites_9409","bayareabites_4074","bayareabites_9542","bayareabites_8318","bayareabites_2267","bayareabites_9543","bayareabites_356","bayareabites_453"],"featImg":"bayareabites_30631","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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