Locavore Losses: California’s Chefs, Artisans Feel the Drought
10 Farmers and Food Crafters to Follow
What Does “Artisanal” Mean, Anyway?
Holiday Gifts from the Farmers' Market: Ferry Plaza
Kitchen Cookware: Culling and Curating for the New Year
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Taylor Jam. Photo: Courtesy of CUESA","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/01/june_taylor_jam.jpg","width":610,"height":410}},"fetchFailed":false,"isLoading":false},"bayareabites_36350":{"type":"attachments","id":"bayareabites_36350","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"36350","found":true},"title":"June Taylor Syrups","publishDate":1323624545,"status":"inherit","parent":36327,"modified":1323624545,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/12/june-taylor-syrups500.jpg","width":500,"height":375}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"civileat":{"type":"authors","id":"5583","meta":{"index":"authors_1591205172","id":"5583","found":true},"name":"Civil Eats","firstName":"Civil","lastName":"Eats","slug":"civileat","email":"twilight@civileats.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twitter":"CivilEats","facebook":"/pages/Civil-Eats/56766540637?ref=hl","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Civil Eats | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/civileat"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_88380":{"type":"posts","id":"bayareabites_88380","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88380","score":null,"sort":[1412356726000]},"guestAuthors":[],"slug":"locavore-losses-californias-chefs-artisans-feel-the-drought","title":"Locavore Losses: California’s Chefs, Artisans Feel the Drought","publishDate":1412356726,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n","blocks":[],"excerpt":"Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.","status":"publish","parent":0,"modified":1412356726,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1295},"headData":{"title":"Locavore Losses: California’s Chefs, Artisans Feel the Drought | KQED","description":"Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Locavore Losses: California’s Chefs, Artisans Feel the Drought","datePublished":"2014-10-03T17:18:46.000Z","dateModified":"2014-10-03T17:18:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88380 http://blogs.kqed.org/bayareabites/?p=88380","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/03/locavore-losses-californias-chefs-artisans-feel-the-drought/","disqusTitle":"Locavore Losses: California’s Chefs, Artisans Feel the Drought","path":"/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought","authors":["5583"],"categories":["bayareabites_109","bayareabites_13718","bayareabites_1874","bayareabites_95","bayareabites_10028","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_250","bayareabites_515","bayareabites_8845","bayareabites_11813","bayareabites_13864","bayareabites_580","bayareabites_4030"],"featImg":"bayareabites_88406","label":"bayareabites"},"bayareabites_82453":{"type":"posts","id":"bayareabites_82453","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82453","score":null,"sort":[1400869817000]},"guestAuthors":[],"slug":"10-farmers-food-crafters-follow","title":"10 Farmers and Food Crafters to Follow","publishDate":1400869817,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/10-farmers-and-food-crafters-follow\" target=\"_blank\">CUESA\u003c/a> (5/14/2014)\u003c/p>\n\u003cp>Behind every item at the farmers market is a story, and social media brings that story to light. Farmers and food crafters are using Instagram to share photos that take eaters behind the scenes, making an art not only of putting food on the table, but also of showing us the beauty, magic, and hard work in getting it there.\u003c/p>\n\u003cp>“Our business has so many different interesting facets, even beyond what happens inside our coffee bar and roastery,” says Ashton Goggans of \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a>. “We’re in the mountains of Latin America and East Africa, sourcing coffee from these incredibly hard-working producers, meeting their families, and walking their farms. Our Instagram feed gives us the opportunity to tell the story of all of those relationships, and to broaden people’s understanding of what a specialty coffee company does.”\u003c/p>\n\u003cp>We wanted to share some inspiring Instagram feeds from Ferry Plaza Farmers Market farmers and vendors.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.cuesa.org/seller/craftsman-and-wolves\" target=\"_blank\">Craftsman & Wolves\u003c/a> | \u003ca href=\"http://instagram.com/craftsmanwolves#\" target=\"_blank\">@craftsmanwolves\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the folks who created the much-talked-about \u003ca href=\"http://www.cuesa.org/article/new-saturday-vendor-craftsman-and-wolves\" target=\"_blank\">Rebel Within\u003c/a>, this feed for the popular patisserie brings “food porn” to new heights, featuring delicious pastries in process.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\" alt=\"craftsman_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82480\">\u003c/a>\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.cuesa.org/seller/cremeux-ex-machina\" target=\"_blank\">Cremeux Ex Machina\u003c/a> | \u003ca href=\"http://instagram.com/cremeuxXmachina#\" target=\"_blank\">@cremeuxXmachina\u003c/a>\u003c/p>\n\u003cp>Situated on an organic dairy farm in Petaluma, Cremeux Ex Machina shares how their small-batch seasonal gelati and sorbetti are made, from pasture to spoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\" alt=\"cremeux_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82479\">\u003c/a>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.cuesa.org/seller/della-fattoria\" target=\"_blank\">Della Fattoria\u003c/a> | \u003ca href=\"http://instagram.com/dellafattoria\" target=\"_blank\">@dellafattoria\u003c/a>\u003c/p>\n\u003cp>Della Fattoria offers a window into their Petaluma-based bakery, where bakers make hand-crafted, hearth-baked bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\" alt=\"della_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82478\">\u003c/a>\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\" target=\"_blank\">Devoto Gardens & Orchards\u003c/a> | \u003ca href=\"http://instagram.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003c/p>\n\u003cp>The Devoto family in Sebastopol showcases their colorful flowers in bloom and heirloom apples ready for market (and for the cider press).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\" alt=\"devoto_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82477\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.cuesa.org/seller/frog-hollow-farm\" target=\"_blank\">Frog Hollow Farm\u003c/a> | \u003ca href=\"http://instagram.com/froghollowfarm\" target=\"_blank\">@froghollowfarm\u003c/a>\u003c/p>\n\u003cp>Frog Hollow Farm shares what it takes to grow their famed organic stone fruit (snakes and all!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\" alt=\"frog_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82476\">\u003c/a>\u003c/p>\n\u003cp>6. \u003ca href=\"http://www.cuesa.org/seller/june-taylor-company\" target=\"_blank\">June Taylor Company\u003c/a> | \u003ca href=\"http://instagram.com/jamwifey\" target=\"_blank\">@jamwifey\u003c/a>\u003c/p>\n\u003cp>Jam-maker and confectioner June Taylor provides a beautiful visual diary of her farmers market finds, food crafting process, and global travels.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\" alt=\"june_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82475\">\u003c/a>\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\" target=\"_blank\">Lonely Mountain Farm\u003c/a> | \u003ca href=\"http://instagram.com/lonelymountainfarm\" target=\"_blank\">@lonelymountainfarm\u003c/a>\u003c/p>\n\u003cp>Young farmers in Watsonville chronicle their adventures in organic vegetable farming and raising Nigerian Dwarf goats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\" alt=\"lonely_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82474\">\u003c/a>\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cuesa.org/seller/massa-organics\" target=\"_blank\">Massa Organics\u003c/a> | \u003ca href=\"http://instagram.com/massaorganics\" target=\"_blank\">@massaorganics\u003c/a>\u003c/p>\n\u003cp>With beautiful photos of almond orchards in bloom, rice paddies, and newborn pigs and lambs, Greg Massa and Raquel Krach’s feed was recently promoted as an Instagram account to follow. They now have more than 25,000 followers!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\" alt=\"massa_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82473\">\u003c/a>\u003c/p>\n\u003cp>9. \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a> | \u003ca href=\"http://instagram.com/sightglass\" target=\"_blank\">@sightglass\u003c/a>\u003c/p>\n\u003cp>From Ethiopia to Ecuador, the globetrotting guys at the SF-based coffee roaster take us to the remote lands where they source their direct-trade coffees, and introduce us to the people who grow them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\" alt=\"sightglass_instagram_0\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82472\">\u003c/a>\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\" target=\"_blank\">Swanton Berry Farm\u003c/a> | \u003ca href=\"http://instagram.com/swantonberryfarm\" target=\"_blank\">@swantonberryfarm\u003c/a>\u003c/p>\n\u003cp>Organic strawberries fields forever—union grown at Swanton Berry Farm in Davenport.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\" alt=\"swanton_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82471\">\u003c/a>\u003c/p>\n\u003cp>There’s more where those came from! Here are some additional Instagram accounts to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://instagram.com/4505meats#\" target=\"_blank\">4505 Meats\u003c/a>, \u003ca href=\"http://instagram.com/farmfreshtoyou\" target=\"_blank\">Capay Organic\u003c/a>, \u003ca href=\"http://instagram.com/cowgirlcreamery#\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://instagram.com/dirtygirlproduce\" target=\"_blank\">Dirty Girl Produce\u003c/a>, \u003ca href=\"http://instagram.com/donnastamales#\" target=\"_blank\">Donna’s Tamales\u003c/a>, \u003ca href=\"http://instagram.com/eatwellfarm#\" target=\"_blank\">Eatwell Farm\u003c/a>, \u003ca href=\"http://instagram.com/farwestfungi#\" target=\"_blank\">Far West Fungi\u003c/a>, \u003ca href=\"http://instagram.com/fattedcalf\" target=\"_blank\">Fatted Calf\u003c/a>, \u003ca href=\"http://instagram.com/hhfreshfishco#\" target=\"_blank\">H&H Fresh Fish Co.\u003c/a>, \u003ca href=\"http://instagram.com/happygirlkitchen#\" target=\"_blank\">Happy Girl Kitchen Co.\u003c/a>, \u003ca href=\"http://instagram.com/happyquailfarms\" target=\"_blank\">Happy Quail Farms\u003c/a>, \u003ca href=\"http://instagram.com/hodosoy\" target=\"_blank\">Hodo Soy Beanery\u003c/a>, \u003ca href=\"http://instagram.com/kjorchards\" target=\"_blank\">K & J Orchards\u003c/a>, \u003ca href=\"http://instagram.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://instagram.com/namusf#\" target=\"_blank\">Namu\u003c/a>, \u003ca href=\"http://instagram.com/nanajoes\" target=\"_blank\">Nana Joes Granola\u003c/a>, \u003ca href=\"http://instagram.com/sierracascadeblues/\" target=\"_blank\">Sierra Cascade Blueberries\u003c/a>, \u003ca href=\"http://instagram.com/tacolicioussf#\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://instagram.com/thomasorganic\" target=\"_blank\">Thomas Farm\u003c/a>, \u003ca href=\"http://instagram.com/threebabesbakeshop\" target=\"_blank\">Three Babes Bakeshop\u003c/a>, \u003ca href=\"http://instagram.com/wisesons#\" target=\"_blank\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for photos from Ferry Plaza Farmers Market, be sure to follow us at \u003ca href=\"http://instagram.com/cuesa\" target=\"_blank\">@cuesa\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Can't get enough food photography -- especially from behind-the-scenes? Follow these farmers and food crafters on Instagram to get inspired.","status":"publish","parent":0,"modified":1400869817,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":547},"headData":{"title":"10 Farmers and Food Crafters to Follow | KQED","description":"Can't get enough food photography -- especially from behind-the-scenes? Follow these farmers and food crafters on Instagram to get inspired.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Farmers and Food Crafters to Follow","datePublished":"2014-05-23T18:30:17.000Z","dateModified":"2014-05-23T18:30:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82453 http://blogs.kqed.org/bayareabites/?p=82453","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/23/10-farmers-food-crafters-follow/","disqusTitle":"10 Farmers and Food Crafters to Follow","path":"/bayareabites/82453/10-farmers-food-crafters-follow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/10-farmers-and-food-crafters-follow\" target=\"_blank\">CUESA\u003c/a> (5/14/2014)\u003c/p>\n\u003cp>Behind every item at the farmers market is a story, and social media brings that story to light. Farmers and food crafters are using Instagram to share photos that take eaters behind the scenes, making an art not only of putting food on the table, but also of showing us the beauty, magic, and hard work in getting it there.\u003c/p>\n\u003cp>“Our business has so many different interesting facets, even beyond what happens inside our coffee bar and roastery,” says Ashton Goggans of \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a>. “We’re in the mountains of Latin America and East Africa, sourcing coffee from these incredibly hard-working producers, meeting their families, and walking their farms. Our Instagram feed gives us the opportunity to tell the story of all of those relationships, and to broaden people’s understanding of what a specialty coffee company does.”\u003c/p>\n\u003cp>We wanted to share some inspiring Instagram feeds from Ferry Plaza Farmers Market farmers and vendors.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.cuesa.org/seller/craftsman-and-wolves\" target=\"_blank\">Craftsman & Wolves\u003c/a> | \u003ca href=\"http://instagram.com/craftsmanwolves#\" target=\"_blank\">@craftsmanwolves\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>From the folks who created the much-talked-about \u003ca href=\"http://www.cuesa.org/article/new-saturday-vendor-craftsman-and-wolves\" target=\"_blank\">Rebel Within\u003c/a>, this feed for the popular patisserie brings “food porn” to new heights, featuring delicious pastries in process.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\" alt=\"craftsman_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82480\">\u003c/a>\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.cuesa.org/seller/cremeux-ex-machina\" target=\"_blank\">Cremeux Ex Machina\u003c/a> | \u003ca href=\"http://instagram.com/cremeuxXmachina#\" target=\"_blank\">@cremeuxXmachina\u003c/a>\u003c/p>\n\u003cp>Situated on an organic dairy farm in Petaluma, Cremeux Ex Machina shares how their small-batch seasonal gelati and sorbetti are made, from pasture to spoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\" alt=\"cremeux_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82479\">\u003c/a>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.cuesa.org/seller/della-fattoria\" target=\"_blank\">Della Fattoria\u003c/a> | \u003ca href=\"http://instagram.com/dellafattoria\" target=\"_blank\">@dellafattoria\u003c/a>\u003c/p>\n\u003cp>Della Fattoria offers a window into their Petaluma-based bakery, where bakers make hand-crafted, hearth-baked bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\" alt=\"della_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82478\">\u003c/a>\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\" target=\"_blank\">Devoto Gardens & Orchards\u003c/a> | \u003ca href=\"http://instagram.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003c/p>\n\u003cp>The Devoto family in Sebastopol showcases their colorful flowers in bloom and heirloom apples ready for market (and for the cider press).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\" alt=\"devoto_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82477\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.cuesa.org/seller/frog-hollow-farm\" target=\"_blank\">Frog Hollow Farm\u003c/a> | \u003ca href=\"http://instagram.com/froghollowfarm\" target=\"_blank\">@froghollowfarm\u003c/a>\u003c/p>\n\u003cp>Frog Hollow Farm shares what it takes to grow their famed organic stone fruit (snakes and all!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\" alt=\"frog_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82476\">\u003c/a>\u003c/p>\n\u003cp>6. \u003ca href=\"http://www.cuesa.org/seller/june-taylor-company\" target=\"_blank\">June Taylor Company\u003c/a> | \u003ca href=\"http://instagram.com/jamwifey\" target=\"_blank\">@jamwifey\u003c/a>\u003c/p>\n\u003cp>Jam-maker and confectioner June Taylor provides a beautiful visual diary of her farmers market finds, food crafting process, and global travels.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\" alt=\"june_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82475\">\u003c/a>\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\" target=\"_blank\">Lonely Mountain Farm\u003c/a> | \u003ca href=\"http://instagram.com/lonelymountainfarm\" target=\"_blank\">@lonelymountainfarm\u003c/a>\u003c/p>\n\u003cp>Young farmers in Watsonville chronicle their adventures in organic vegetable farming and raising Nigerian Dwarf goats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\" alt=\"lonely_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82474\">\u003c/a>\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cuesa.org/seller/massa-organics\" target=\"_blank\">Massa Organics\u003c/a> | \u003ca href=\"http://instagram.com/massaorganics\" target=\"_blank\">@massaorganics\u003c/a>\u003c/p>\n\u003cp>With beautiful photos of almond orchards in bloom, rice paddies, and newborn pigs and lambs, Greg Massa and Raquel Krach’s feed was recently promoted as an Instagram account to follow. They now have more than 25,000 followers!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\" alt=\"massa_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82473\">\u003c/a>\u003c/p>\n\u003cp>9. \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a> | \u003ca href=\"http://instagram.com/sightglass\" target=\"_blank\">@sightglass\u003c/a>\u003c/p>\n\u003cp>From Ethiopia to Ecuador, the globetrotting guys at the SF-based coffee roaster take us to the remote lands where they source their direct-trade coffees, and introduce us to the people who grow them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\" alt=\"sightglass_instagram_0\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82472\">\u003c/a>\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\" target=\"_blank\">Swanton Berry Farm\u003c/a> | \u003ca href=\"http://instagram.com/swantonberryfarm\" target=\"_blank\">@swantonberryfarm\u003c/a>\u003c/p>\n\u003cp>Organic strawberries fields forever—union grown at Swanton Berry Farm in Davenport.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\" alt=\"swanton_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82471\">\u003c/a>\u003c/p>\n\u003cp>There’s more where those came from! Here are some additional Instagram accounts to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://instagram.com/4505meats#\" target=\"_blank\">4505 Meats\u003c/a>, \u003ca href=\"http://instagram.com/farmfreshtoyou\" target=\"_blank\">Capay Organic\u003c/a>, \u003ca href=\"http://instagram.com/cowgirlcreamery#\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://instagram.com/dirtygirlproduce\" target=\"_blank\">Dirty Girl Produce\u003c/a>, \u003ca href=\"http://instagram.com/donnastamales#\" target=\"_blank\">Donna’s Tamales\u003c/a>, \u003ca href=\"http://instagram.com/eatwellfarm#\" target=\"_blank\">Eatwell Farm\u003c/a>, \u003ca href=\"http://instagram.com/farwestfungi#\" target=\"_blank\">Far West Fungi\u003c/a>, \u003ca href=\"http://instagram.com/fattedcalf\" target=\"_blank\">Fatted Calf\u003c/a>, \u003ca href=\"http://instagram.com/hhfreshfishco#\" target=\"_blank\">H&H Fresh Fish Co.\u003c/a>, \u003ca href=\"http://instagram.com/happygirlkitchen#\" target=\"_blank\">Happy Girl Kitchen Co.\u003c/a>, \u003ca href=\"http://instagram.com/happyquailfarms\" target=\"_blank\">Happy Quail Farms\u003c/a>, \u003ca href=\"http://instagram.com/hodosoy\" target=\"_blank\">Hodo Soy Beanery\u003c/a>, \u003ca href=\"http://instagram.com/kjorchards\" target=\"_blank\">K & J Orchards\u003c/a>, \u003ca href=\"http://instagram.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://instagram.com/namusf#\" target=\"_blank\">Namu\u003c/a>, \u003ca href=\"http://instagram.com/nanajoes\" target=\"_blank\">Nana Joes Granola\u003c/a>, \u003ca href=\"http://instagram.com/sierracascadeblues/\" target=\"_blank\">Sierra Cascade Blueberries\u003c/a>, \u003ca href=\"http://instagram.com/tacolicioussf#\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://instagram.com/thomasorganic\" target=\"_blank\">Thomas Farm\u003c/a>, \u003ca href=\"http://instagram.com/threebabesbakeshop\" target=\"_blank\">Three Babes Bakeshop\u003c/a>, \u003ca href=\"http://instagram.com/wisesons#\" target=\"_blank\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for photos from Ferry Plaza Farmers Market, be sure to follow us at \u003ca href=\"http://instagram.com/cuesa\" target=\"_blank\">@cuesa\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82453/10-farmers-food-crafters-follow","authors":["5484"],"categories":["bayareabites_109","bayareabites_63","bayareabites_12276","bayareabites_1874","bayareabites_11028","bayareabites_1875","bayareabites_1927","bayareabites_10851","bayareabites_1593"],"tags":["bayareabites_237","bayareabites_9248","bayareabites_3609","bayareabites_9409","bayareabites_13159","bayareabites_580","bayareabites_8291","bayareabites_2161"],"featImg":"bayareabites_82477","label":"bayareabites"},"bayareabites_77318":{"type":"posts","id":"bayareabites_77318","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77318","score":null,"sort":[1391039944000]},"guestAuthors":[],"slug":"what-does-artisanal-mean-anyway","title":"What Does “Artisanal” Mean, Anyway?","publishDate":1391039944,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77328\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\" alt=\"June Taylor Jam. Photo: Courtesy of CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-77328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">June Taylor Jam. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/what-does-artisanal-mean-anyway\">Online Education Manager for CUESA\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Last December, the \u003cem>New York Times\u003c/em> offered a list of \u003ca href=\"http://www.nytimes.com/2013/12/29/opinion/egan-words-for-the-dumpster.html?_r=1&\">words for the dumpster\u003c/a>, tired and worn-out terms ready for retirement in 2014. Topping the list was “artisan,” a term used in the marketing of products ranging from small-batch pickles and preserves to Tostitos tortilla chips and Starbucks sandwiches.\u003c/p>\n\u003cp>Regardless of mainstream attempts to co-opt the label, a truly artisanal food movement—based in craft, community, tradition, and innovation—is alive and kicking. For these businesses, growth is not something to take lightly; it’s a delicate dance between staying true to one’s values while adapting to new economies of scale.\u003c/p>\n\u003cp>Last Monday, \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, \u003ca href=\"http://civileats.com/category/kitchen-table-talks-2/\">Kitchen Table Talks\u003c/a>, and the \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> co-hosted a \u003ca href=\"http://www.cuesa.org/event/scaling-artisanal-food-how-big-too-big\">panel discussion\u003c/a> with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Moderator Marcy Coburn of the Oakland-based \u003ca href=\"http://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a> grilled panelists on what it means to be an artisan and how to grow with integrity in an expanding, and sometimes dubious, “artisanal” market.\u003c/p>\n\u003cfigure id=\"attachment_77329\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\" alt=\"Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-77329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Sue Conley, co-owner of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, a cheese-making business based in Petaluma and Point Reyes, and Elias Cairo, salumist at the Portland charcuterie maker \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, represented the larger end of the artisan spectrum, with upwards of 80 employees each. On the microbusiness side was June Taylor of \u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Company\u003c/a>, who has been making small-batch preserves “seven jars at a time” in Berkeley for 20+ years, with the help of only two employees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What does it mean to be an ethical, sustainable, and viable food artisan in today’s world, and how do consumers distinguish the real deal from the impostors? Beyond a dedication to their craft, certain themes emerged among the panelists as principles they won’t compromise on:\u003c/p>\n\u003cp>\u003cstrong>Commitment to local farms and community.\u003c/strong> All three businesses source directly from their local foodshed, and they develop strong relationships by paying a fair price. “As we started scaling up, we really tried to support the farmers off the bat,” said Cairo, noting that all of Olympic Provisions’ pork now comes from a Mennonite family farm in the Northwest. Cowgirl gets all the milk for their cheese from Straus Family Creamery and a couple other small organic dairy farmers in their area, while June Taylor directly sources 90 to 95% of her fruit from California famers—never from outside the U.S.\u003c/p>\n\u003cp>\u003cstrong>Flexibility and creativity.\u003c/strong> Much like farmers, small food makers are often vulnerable to the vagaries of nature, but Taylor uses these challenges to hone her craft. She changes her offerings depending on what fruit is available, and she has learned patience and flexibility from the resilient farmers she sources from. “The personality to stay with your product after you see it destroyed…it’s just amazing,” she said. “I have to take that same attitude [with my own product].”\u003c/p>\n\u003cp>\u003cstrong>Transparency and education.\u003c/strong> These artisan producers got their start selling at farmers markets, and they continue to rely on direct marketing to educate and connect with their customer base, even as sales grow through online, retail, and wholesale channels. Cowgirl Creamery regularly hosts tours to open up their creameries to their community. That kind of transparency is key, according to Conley. “It’s honest. You really understand how [the cheese is] made, who made it, where the cows are from, what kind of cows, what kind of pasture…these are the things that make it a good cheese.”\u003c/p>\n\u003cfigure id=\"attachment_77330\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\" alt=\"Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\" width=\"250\" height=\"256\" class=\"size-full wp-image-77330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hands-on quality control.\u003c/strong> As small companies grow, there may be a temptation to outsource some of the production to keep up with demand through practices such as co-packing. If such relationships are not overseen or managed responsibly, quality can suffer. “We’re completely copacker-free,” said Cairo proudly. “We make every single product that’s on our line.” Cowgirl and Taylor also make all their own products.\u003c/p>\n\u003cp>\u003cstrong>Employee health and respect.\u003c/strong> How big is too big? For Cairo, it’s “as soon as I see that tipping point of miserableness at my meat plant—of people not respecting and loving what we’re doing.” He regards his workers as his family, noting that he’s only lost one employee in five years of business. Paying workers well, offering health insurance, and ensuring a respectful, fun, and rewarding work environment are essential to his business’ mission and health.\u003c/p>\n\u003cp>\u003cstrong>Innovation in moderation.\u003c/strong> Does “handcrafted” preclude technology? As Conley pointed out, much of small-scale production is hard, repetitive work. “I think we can mechanize parts of our production in the future that would allow us to get bigger and be more fun,” said Conley. “We’re hand-packing [our cheese], and it’s really hard. I think there are ways to take the backbreaking part out.”\u003c/p>\n\u003cp>\u003cstrong>Passing on their craft.\u003c/strong> Give someone a jar of preserves and they will eat for a day. Show them how to preserve food and they will eat for a lifetime. Developing skilled workers and educating the public are ways to extend the fruits of one’s artisanal labors. Taylor offers classes in her workshop, \u003ca href=\"http://www.junetaylorjams.com/where/stillroom.htm\">The Still-Room\u003c/a>, and has dreams of one day turning it into a youth learning center. “I’ve dedicated 25 years of my life to this craft,” she said. “If nobody came up and did it in the next generation, it would be a real waste.”\u003c/p>\n\u003cp>\u003cstrong>Collaboration, not competition.\u003c/strong> As support for handcrafted food grows, is there room for more truly artisanal businesses? “There’s a spirit of ‘the more the merrier,’ and if we’re all identified as a bloc, it’s much more powerful,” said Conley. Through Cowgirl’s cheese shops, she and her business partner Peggy Smith have helped to foster identity and connections for small cheese producers throughout their region.\u003c/p>\n\u003cp>As Taylor put it, “We have to break down this massive operational style of thinking about food into smaller units. The more small companies that grow, the better.”\u003c/p>\n\u003cp>\u003cstrong>Listen to the full talk “How big is too big in artisanal food?”\u003c/strong> [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/cuesa-scaling_up_artisanal_food.mp3\"] \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>You can find June Taylor Company and Cowgirl Creamery at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On January 20, CUESA, Kitchen Table Talks, and the Good Food Awards co-hosted a panel discussion with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Read the main principles discussed and listen to the talk.","status":"publish","parent":0,"modified":1391041596,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1141},"headData":{"title":"What Does “Artisanal” Mean, Anyway? | KQED","description":"On January 20, CUESA, Kitchen Table Talks, and the Good Food Awards co-hosted a panel discussion with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Read the main principles discussed and listen to the talk.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Does “Artisanal” Mean, Anyway?","datePublished":"2014-01-29T23:59:04.000Z","dateModified":"2014-01-30T00:26:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77318 http://blogs.kqed.org/bayareabites/?p=77318","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/29/what-does-artisanal-mean-anyway/","disqusTitle":"What Does “Artisanal” Mean, Anyway?","path":"/bayareabites/77318/what-does-artisanal-mean-anyway","audioUrl":"http://www.kqed.org/.stream/anon/blogs/bayareabites/cuesa-scaling_up_artisanal_food.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77328\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/june_taylor_jam.jpg\" alt=\"June Taylor Jam. Photo: Courtesy of CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-77328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">June Taylor Jam. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/what-does-artisanal-mean-anyway\">Online Education Manager for CUESA\u003c/a> (1/22/14)\u003c/p>\n\u003cp>Last December, the \u003cem>New York Times\u003c/em> offered a list of \u003ca href=\"http://www.nytimes.com/2013/12/29/opinion/egan-words-for-the-dumpster.html?_r=1&\">words for the dumpster\u003c/a>, tired and worn-out terms ready for retirement in 2014. Topping the list was “artisan,” a term used in the marketing of products ranging from small-batch pickles and preserves to Tostitos tortilla chips and Starbucks sandwiches.\u003c/p>\n\u003cp>Regardless of mainstream attempts to co-opt the label, a truly artisanal food movement—based in craft, community, tradition, and innovation—is alive and kicking. For these businesses, growth is not something to take lightly; it’s a delicate dance between staying true to one’s values while adapting to new economies of scale.\u003c/p>\n\u003cp>Last Monday, \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, \u003ca href=\"http://civileats.com/category/kitchen-table-talks-2/\">Kitchen Table Talks\u003c/a>, and the \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> co-hosted a \u003ca href=\"http://www.cuesa.org/event/scaling-artisanal-food-how-big-too-big\">panel discussion\u003c/a> with three successful artisan business owners, posing the tough question, “How big is too big in artisanal food?” Moderator Marcy Coburn of the Oakland-based \u003ca href=\"http://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a> grilled panelists on what it means to be an artisan and how to grow with integrity in an expanding, and sometimes dubious, “artisanal” market.\u003c/p>\n\u003cfigure id=\"attachment_77329\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/scaling_up_artisan.jpg\" alt=\"Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-77329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elias Cairo, June Taylor, and Sue Conley. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Sue Conley, co-owner of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, a cheese-making business based in Petaluma and Point Reyes, and Elias Cairo, salumist at the Portland charcuterie maker \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, represented the larger end of the artisan spectrum, with upwards of 80 employees each. On the microbusiness side was June Taylor of \u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Company\u003c/a>, who has been making small-batch preserves “seven jars at a time” in Berkeley for 20+ years, with the help of only two employees.\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>What does it mean to be an ethical, sustainable, and viable food artisan in today’s world, and how do consumers distinguish the real deal from the impostors? Beyond a dedication to their craft, certain themes emerged among the panelists as principles they won’t compromise on:\u003c/p>\n\u003cp>\u003cstrong>Commitment to local farms and community.\u003c/strong> All three businesses source directly from their local foodshed, and they develop strong relationships by paying a fair price. “As we started scaling up, we really tried to support the farmers off the bat,” said Cairo, noting that all of Olympic Provisions’ pork now comes from a Mennonite family farm in the Northwest. Cowgirl gets all the milk for their cheese from Straus Family Creamery and a couple other small organic dairy farmers in their area, while June Taylor directly sources 90 to 95% of her fruit from California famers—never from outside the U.S.\u003c/p>\n\u003cp>\u003cstrong>Flexibility and creativity.\u003c/strong> Much like farmers, small food makers are often vulnerable to the vagaries of nature, but Taylor uses these challenges to hone her craft. She changes her offerings depending on what fruit is available, and she has learned patience and flexibility from the resilient farmers she sources from. “The personality to stay with your product after you see it destroyed…it’s just amazing,” she said. “I have to take that same attitude [with my own product].”\u003c/p>\n\u003cp>\u003cstrong>Transparency and education.\u003c/strong> These artisan producers got their start selling at farmers markets, and they continue to rely on direct marketing to educate and connect with their customer base, even as sales grow through online, retail, and wholesale channels. Cowgirl Creamery regularly hosts tours to open up their creameries to their community. That kind of transparency is key, according to Conley. “It’s honest. You really understand how [the cheese is] made, who made it, where the cows are from, what kind of cows, what kind of pasture…these are the things that make it a good cheese.”\u003c/p>\n\u003cfigure id=\"attachment_77330\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/cowgirl_creamery_cheese_racks.jpg\" alt=\"Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\" width=\"250\" height=\"256\" class=\"size-full wp-image-77330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery cheese racks. Photo courtesy of Cowgirl Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hands-on quality control.\u003c/strong> As small companies grow, there may be a temptation to outsource some of the production to keep up with demand through practices such as co-packing. If such relationships are not overseen or managed responsibly, quality can suffer. “We’re completely copacker-free,” said Cairo proudly. “We make every single product that’s on our line.” Cowgirl and Taylor also make all their own products.\u003c/p>\n\u003cp>\u003cstrong>Employee health and respect.\u003c/strong> How big is too big? For Cairo, it’s “as soon as I see that tipping point of miserableness at my meat plant—of people not respecting and loving what we’re doing.” He regards his workers as his family, noting that he’s only lost one employee in five years of business. Paying workers well, offering health insurance, and ensuring a respectful, fun, and rewarding work environment are essential to his business’ mission and health.\u003c/p>\n\u003cp>\u003cstrong>Innovation in moderation.\u003c/strong> Does “handcrafted” preclude technology? As Conley pointed out, much of small-scale production is hard, repetitive work. “I think we can mechanize parts of our production in the future that would allow us to get bigger and be more fun,” said Conley. “We’re hand-packing [our cheese], and it’s really hard. I think there are ways to take the backbreaking part out.”\u003c/p>\n\u003cp>\u003cstrong>Passing on their craft.\u003c/strong> Give someone a jar of preserves and they will eat for a day. Show them how to preserve food and they will eat for a lifetime. Developing skilled workers and educating the public are ways to extend the fruits of one’s artisanal labors. Taylor offers classes in her workshop, \u003ca href=\"http://www.junetaylorjams.com/where/stillroom.htm\">The Still-Room\u003c/a>, and has dreams of one day turning it into a youth learning center. “I’ve dedicated 25 years of my life to this craft,” she said. “If nobody came up and did it in the next generation, it would be a real waste.”\u003c/p>\n\u003cp>\u003cstrong>Collaboration, not competition.\u003c/strong> As support for handcrafted food grows, is there room for more truly artisanal businesses? “There’s a spirit of ‘the more the merrier,’ and if we’re all identified as a bloc, it’s much more powerful,” said Conley. Through Cowgirl’s cheese shops, she and her business partner Peggy Smith have helped to foster identity and connections for small cheese producers throughout their region.\u003c/p>\n\u003cp>As Taylor put it, “We have to break down this massive operational style of thinking about food into smaller units. The more small companies that grow, the better.”\u003c/p>\n\u003cp>\u003cstrong>Listen to the full talk “How big is too big in artisanal food?”\u003c/strong> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/blogs/bayareabites/cuesa-scaling_up_artisanal_food.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \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>You can find June Taylor Company and Cowgirl Creamery at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77318/what-does-artisanal-mean-anyway","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_2638","bayareabites_50","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_2223","bayareabites_404","bayareabites_13011","bayareabites_13010","bayareabites_8828","bayareabites_580","bayareabites_8675","bayareabites_13009","bayareabites_13008","bayareabites_9058"],"featImg":"bayareabites_77328","label":"bayareabites"},"bayareabites_36327":{"type":"posts","id":"bayareabites_36327","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36327","score":null,"sort":[1323629098000]},"guestAuthors":[],"slug":"holiday-gifts-from-the-farmers-market-ferry-plaza","title":"Holiday Gifts from the Farmers' Market: Ferry Plaza","publishDate":1323629098,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","status":"publish","parent":0,"modified":1323744842,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":869},"headData":{"title":"Holiday Gifts from the Farmers' Market: Ferry Plaza | KQED","description":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Gifts from the Farmers' Market: Ferry Plaza","datePublished":"2011-12-11T18:44:58.000Z","dateModified":"2011-12-13T02:54:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36327 http://blogs.kqed.org/bayareabites/?p=36327","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/11/holiday-gifts-from-the-farmers-market-ferry-plaza/","disqusTitle":"Holiday Gifts from the Farmers' Market: Ferry Plaza","path":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","authors":["5038"],"categories":["bayareabites_109","bayareabites_95","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_254","bayareabites_2172","bayareabites_3238","bayareabites_1526","bayareabites_580","bayareabites_2987","bayareabites_236"],"featImg":"bayareabites_36350","label":"bayareabites"},"bayareabites_21033":{"type":"posts","id":"bayareabites_21033","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21033","score":null,"sort":[1294600901000]},"guestAuthors":[],"slug":"kitchen-cookware-culling-and-curating-for-the-new-year","title":"Kitchen Cookware: Culling and Curating for the New Year","publishDate":1294600901,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/retro.kitchen.istock.jpg\" alt=\"retro kitchen stove\" title=\"retro kitchen stove\" width=\"430\" height=\"279\" class=\"alignleft size-full wp-image-21087\">Who doesn't feel the need to spruce up things at home when the new year rolls around?\u003c/p>\n\u003cp>Hand up over here. I've been methodically going from room to room getting rid of clutter and doing a deep clean. It feels good to start 2011 fresh.\u003c/p>\n\u003cp>Naturally, post-holiday revelry, the kitchen needed some attention. I went through the cupboards, tossing out opened items that were long past their \"“use by\" or \"best by\" dates. (Pre-holidays I'd already pulled perfectly good non-perishables from the pantry to donate to food banks.)\u003c/p>\n\u003cp>After pleading from a friend over the winter break (who was horrified, for \u003ca href=\"http://www.ewg.org/reports/toxicteflon\">health reasons\u003c/a>, to see me make crepes for the kids in a Teflon pan), I finally ditched the ancient non-stick cookware, as one of my \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">11 food-related goals for 2011\u003c/a>. (They're not new year's resolutions anymore, since they're allegedly harder to stick to than goals or intentions. Go figure.) \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cast.iron_.pot_.on_.stove_.istock.jpg\" alt=\"cast iron pot on stove\" title=\"cast iron pot on stove\" width=\"427\" height=\"281\" class=\"alignleft size-full wp-image-21085\">All this clearing and culling can leave some holes in your kitchen arsenal. On the one hand, I’m of the school of thought that all you really need to cook is a pot, a sharp knife, and a couple of cutting boards (one for fruit and veggies, one for stinky stuff like onions and garlic, and maybe one for animal protein.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if I’m honest, I have little gadgets that I love that take up space. \u003ca href=\"http://www.amazon.com/Amco-Enameled_Aluminum-Lemon-Squeezer/dp/B0002V23BG/ref=pd_bxgy_k_img_b\">Hand-held citrus squeezers\u003c/a> and a \u003ca href=\"http://lettuceeatkale.com/2010/garlic-gadgets-cool-tools-or-waste-of-space/\">garlic press\u003c/a> (shocking I know) come immediately to mind. It’s not like I have a microwave or a massive mix master — there’s no room in my kitchen for all that big, electric equipment (and I’ve never liked the idea of “nuking” food anyway.)\u003c/p>\n\u003cp>Still, there are some gaps post purge in my pots and pans section and, armed with my new year resolve, I’m determined to start the year with the right gear. When I turned 40 I bought myself a decent set of stainless steel \u003ca href=\"http://www.calphalon.com\">Calphalon pots\u003c/a>, so I’m all good there. (Can’t recall now why I chose that particular brand, but do remember for years I’d suffered from \u003ca href=\"http://www.all-clad.com/\">All-Clad\u003c/a> envy, which seemed to be the kitchen cookware of choice for young newly weds when I was in my 30s, so perhaps it was a rebellious act.) And I have a \u003ca href=\"http://www.lodgemfg.com/\">cast iron skillet\u003c/a> that gets lots of use too. ( \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">Info on how to season, clean, and care for a cast iron pan\u003c/a>. \u003ca href=\"http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/\">Chemistry of Cast Iron Seasoning: A Science-Based How-To\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/vintage.cast_.iron_.skillet.ladle_.istock.jpg\" alt=\"vintage cast iron skillet and ladle\" title=\"vintage cast iron skillet and ladle\" width=\"426\" height=\"282\" class=\"alignleft size-full wp-image-21088\">I'm in the market for a new wok for stir fries, an enameled Dutch oven for soups, and some ovenproof dishes for roasting and baking. Over at \u003ca href=\"http://www.seriouseats.com\">Serious Eats\u003c/a> this week a post entitled \u003ca href=\"http://www.seriouseats.com/2011/01/equipment-the-7-most-essential-pots-and-pans.html\">Equipment: The 7 Most Essential Pots and Pans\u003c/a> offers ideas for all the items on my list and gives you options at either end of the price spectrum.\u003c/p>\n\u003cp>I must be the last person on the planet to discover \u003ca href=\"http://silpat.com\">Silpat\u003c/a> and \u003ca href=\"http://housewares.about.com/od/bakewareservingware/a/siliconebasics.htm\">silicone baking sheets\u003c/a>, thanks to a timely reminder from fellow food blogger \u003ca href=\"http://www.nopotcooking.com\">No Pot Cooking\u003c/a>.\u003c/p>\n\u003cp>And artisan preserver \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a>, whom \u003ca href=\"http://lettuceeatkale.com/2011/june-taylors-artisan-way-with-fruit/\">I interviewed this week\u003c/a>, chimed in on \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">my 2011 food-related goals blog post\u003c/a> that she cooks almost exclusively (except for her jams, which are cooked in big stainless steel vats) in \u003ca href=\"http://www.mytoque.com/brands/la_chamba_cookware.html\">La Chamba clay pots\u003c/a> (available locally, she notes, at \u003ca href=\"http://www.globalexchange.org/\">Global Exchange\u003c/a>.)\u003c/p>\n\u003cp>Stores like \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> have their big blowout sales this time of year (20-40% off in the case of that store). I swung by the Berkeley branch this week but it was jammed and sold out of roasting pans. But lots of folks in line to pay with \u003ca href=\"http://www.lecreuset.com\">Le Creuset\u003c/a> cookware in tow. I’d been eyeing some of these pots (most snapped up before the holidays) at a high-end thrift store on San Pablo Avenue called \u003ca href=\"http://www.scavengerie.com/\">Scavengerie\u003c/a>, which is filled to the brim with used enamel, copper, and stainless steel cookware. \u003c/p>\n\u003cp>\u003ca href=\"http://potandpantry.com\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pot-pantry300.jpg\" alt=\"pot+pantry\" title=\"pot+pantry\" width=\"300\" height=\"308\" class=\"alignleft size-full wp-image-21086\">\u003c/a>And naturally I was delighted to read in the \u003cem>\u003ca href=\"http://articles.sfgate.com/2011-01-02/home-and-garden/26353866_1_pot-pantry-le-creuset\">Chronicle\u003c/a>\u003c/em> last weekend about the recent opening of \u003ca href=\"http://potandpantry.com\">Pot + Pantry\u003c/a>, a little slip of a store stocked with new and vintage kitchen tools in the Mission (22nd and Guerrero). The place has been getting lots of press, see \u003ca href=\"http://missionlocal.org/2010/12/she-sells-pyrex/\">Mission Loc@l\u003c/a> and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/pot_pantry_new_and_vintage_kit.php\">SFoodie\u003c/a>.\u003c/p>\n\u003cp>Run by a former Williams-Sonoma merchandise coordinator and inventory management staffer, Donna Suh Wageman knows a thing or two about culling kitchen equipment to the necessities. (A girl after my own heart she's moved twelve times in the last ten years, which beats my seven moves in nine years.) Her collection is carefully curated so that everything she stocks is the sort of tool you’ll turn to again and again. I stopped by this week and while I didn’t come home with a retro groovy casserole dish (there were several to choose from), I did pick up a nifty stainless steel pasta ladle.\u003c/p>\n\u003cp>A jaded friend sniffed that Wageman simply does the sorting for you, and that Goodwill, the \u003ca href=\"http://www.alamedapointantiquesfaire.com/\">Alameda Point Antiques Faire\u003c/a>, \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=&_sacat=81&_odkw=&_osacat=81&_trksid=p3286.c0.m270.l1313\">ebay\u003c/a> and \u003ca href=\"http://sfbay.craigslist.org/gms/\">garage sales\u003c/a> might elicit the kind of finds that she picks up from estate sales for a fraction of the price. But what busy working professional has the time for all this kitchen equipment scouting? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wageman will soon begin trading and buying gently-used, brand name kitchenware from All-Clad and Le Creuset, as well as \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+&_sacat=81&_odkw=vintage+pyrex&_osacat=81&_trksid=p3286.c0.m270.l1313\">vintage kitchenware\u003c/a> from \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+dansk&_sacat=81&_odkw=vintage&_osacat=81&_trksid=p3286.c0.m270.l1313\">Dansk\u003c/a> and \u003ca href=\"http://shop.ebay.com/?_from=R40&_trksid=p5197.m570.l1311&_nkw=vintage+pyrex&_sacat=See-All-Categories\">Pyrex\u003c/a> in great condition. So it might just be a good time to clear out your own kitchen cupboards. What say you?\u003c/p>\n\n","blocks":[],"excerpt":"Who doesn't feel the need to spruce up things at home when the new year rolls around? Naturally, post-holiday revelry, the kitchen needed some attention. But all this clearing and culling can leave some holes in your kitchen arsenal. Here are some ways to fill in the gaps.","status":"publish","parent":0,"modified":1294796314,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":944},"headData":{"title":"Kitchen Cookware: Culling and Curating for the New Year | KQED","description":"Who doesn't feel the need to spruce up things at home when the new year rolls around? Naturally, post-holiday revelry, the kitchen needed some attention. But all this clearing and culling can leave some holes in your kitchen arsenal. Here are some ways to fill in the gaps.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kitchen Cookware: Culling and Curating for the New Year","datePublished":"2011-01-09T19:21:41.000Z","dateModified":"2011-01-12T01:38:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21033 http://blogs.kqed.org/bayareabites/?p=21033","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/09/kitchen-cookware-culling-and-curating-for-the-new-year/","disqusTitle":"Kitchen Cookware: Culling and Curating for the New Year","WpOldSlug":"kitchen-cookward-culling-and-curating-for-the-new-year","path":"/bayareabites/21033/kitchen-cookware-culling-and-curating-for-the-new-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/retro.kitchen.istock.jpg\" alt=\"retro kitchen stove\" title=\"retro kitchen stove\" width=\"430\" height=\"279\" class=\"alignleft size-full wp-image-21087\">Who doesn't feel the need to spruce up things at home when the new year rolls around?\u003c/p>\n\u003cp>Hand up over here. I've been methodically going from room to room getting rid of clutter and doing a deep clean. It feels good to start 2011 fresh.\u003c/p>\n\u003cp>Naturally, post-holiday revelry, the kitchen needed some attention. I went through the cupboards, tossing out opened items that were long past their \"“use by\" or \"best by\" dates. (Pre-holidays I'd already pulled perfectly good non-perishables from the pantry to donate to food banks.)\u003c/p>\n\u003cp>After pleading from a friend over the winter break (who was horrified, for \u003ca href=\"http://www.ewg.org/reports/toxicteflon\">health reasons\u003c/a>, to see me make crepes for the kids in a Teflon pan), I finally ditched the ancient non-stick cookware, as one of my \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">11 food-related goals for 2011\u003c/a>. (They're not new year's resolutions anymore, since they're allegedly harder to stick to than goals or intentions. Go figure.) \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cast.iron_.pot_.on_.stove_.istock.jpg\" alt=\"cast iron pot on stove\" title=\"cast iron pot on stove\" width=\"427\" height=\"281\" class=\"alignleft size-full wp-image-21085\">All this clearing and culling can leave some holes in your kitchen arsenal. On the one hand, I’m of the school of thought that all you really need to cook is a pot, a sharp knife, and a couple of cutting boards (one for fruit and veggies, one for stinky stuff like onions and garlic, and maybe one for animal protein.)\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>But if I’m honest, I have little gadgets that I love that take up space. \u003ca href=\"http://www.amazon.com/Amco-Enameled_Aluminum-Lemon-Squeezer/dp/B0002V23BG/ref=pd_bxgy_k_img_b\">Hand-held citrus squeezers\u003c/a> and a \u003ca href=\"http://lettuceeatkale.com/2010/garlic-gadgets-cool-tools-or-waste-of-space/\">garlic press\u003c/a> (shocking I know) come immediately to mind. It’s not like I have a microwave or a massive mix master — there’s no room in my kitchen for all that big, electric equipment (and I’ve never liked the idea of “nuking” food anyway.)\u003c/p>\n\u003cp>Still, there are some gaps post purge in my pots and pans section and, armed with my new year resolve, I’m determined to start the year with the right gear. When I turned 40 I bought myself a decent set of stainless steel \u003ca href=\"http://www.calphalon.com\">Calphalon pots\u003c/a>, so I’m all good there. (Can’t recall now why I chose that particular brand, but do remember for years I’d suffered from \u003ca href=\"http://www.all-clad.com/\">All-Clad\u003c/a> envy, which seemed to be the kitchen cookware of choice for young newly weds when I was in my 30s, so perhaps it was a rebellious act.) And I have a \u003ca href=\"http://www.lodgemfg.com/\">cast iron skillet\u003c/a> that gets lots of use too. ( \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">Info on how to season, clean, and care for a cast iron pan\u003c/a>. \u003ca href=\"http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/\">Chemistry of Cast Iron Seasoning: A Science-Based How-To\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/vintage.cast_.iron_.skillet.ladle_.istock.jpg\" alt=\"vintage cast iron skillet and ladle\" title=\"vintage cast iron skillet and ladle\" width=\"426\" height=\"282\" class=\"alignleft size-full wp-image-21088\">I'm in the market for a new wok for stir fries, an enameled Dutch oven for soups, and some ovenproof dishes for roasting and baking. Over at \u003ca href=\"http://www.seriouseats.com\">Serious Eats\u003c/a> this week a post entitled \u003ca href=\"http://www.seriouseats.com/2011/01/equipment-the-7-most-essential-pots-and-pans.html\">Equipment: The 7 Most Essential Pots and Pans\u003c/a> offers ideas for all the items on my list and gives you options at either end of the price spectrum.\u003c/p>\n\u003cp>I must be the last person on the planet to discover \u003ca href=\"http://silpat.com\">Silpat\u003c/a> and \u003ca href=\"http://housewares.about.com/od/bakewareservingware/a/siliconebasics.htm\">silicone baking sheets\u003c/a>, thanks to a timely reminder from fellow food blogger \u003ca href=\"http://www.nopotcooking.com\">No Pot Cooking\u003c/a>.\u003c/p>\n\u003cp>And artisan preserver \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a>, whom \u003ca href=\"http://lettuceeatkale.com/2011/june-taylors-artisan-way-with-fruit/\">I interviewed this week\u003c/a>, chimed in on \u003ca href=\"http://lettuceeatkale.com/2011/11-food-related-goals-for-2011/\">my 2011 food-related goals blog post\u003c/a> that she cooks almost exclusively (except for her jams, which are cooked in big stainless steel vats) in \u003ca href=\"http://www.mytoque.com/brands/la_chamba_cookware.html\">La Chamba clay pots\u003c/a> (available locally, she notes, at \u003ca href=\"http://www.globalexchange.org/\">Global Exchange\u003c/a>.)\u003c/p>\n\u003cp>Stores like \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a> have their big blowout sales this time of year (20-40% off in the case of that store). I swung by the Berkeley branch this week but it was jammed and sold out of roasting pans. But lots of folks in line to pay with \u003ca href=\"http://www.lecreuset.com\">Le Creuset\u003c/a> cookware in tow. I’d been eyeing some of these pots (most snapped up before the holidays) at a high-end thrift store on San Pablo Avenue called \u003ca href=\"http://www.scavengerie.com/\">Scavengerie\u003c/a>, which is filled to the brim with used enamel, copper, and stainless steel cookware. \u003c/p>\n\u003cp>\u003ca href=\"http://potandpantry.com\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pot-pantry300.jpg\" alt=\"pot+pantry\" title=\"pot+pantry\" width=\"300\" height=\"308\" class=\"alignleft size-full wp-image-21086\">\u003c/a>And naturally I was delighted to read in the \u003cem>\u003ca href=\"http://articles.sfgate.com/2011-01-02/home-and-garden/26353866_1_pot-pantry-le-creuset\">Chronicle\u003c/a>\u003c/em> last weekend about the recent opening of \u003ca href=\"http://potandpantry.com\">Pot + Pantry\u003c/a>, a little slip of a store stocked with new and vintage kitchen tools in the Mission (22nd and Guerrero). The place has been getting lots of press, see \u003ca href=\"http://missionlocal.org/2010/12/she-sells-pyrex/\">Mission Loc@l\u003c/a> and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/pot_pantry_new_and_vintage_kit.php\">SFoodie\u003c/a>.\u003c/p>\n\u003cp>Run by a former Williams-Sonoma merchandise coordinator and inventory management staffer, Donna Suh Wageman knows a thing or two about culling kitchen equipment to the necessities. (A girl after my own heart she's moved twelve times in the last ten years, which beats my seven moves in nine years.) Her collection is carefully curated so that everything she stocks is the sort of tool you’ll turn to again and again. I stopped by this week and while I didn’t come home with a retro groovy casserole dish (there were several to choose from), I did pick up a nifty stainless steel pasta ladle.\u003c/p>\n\u003cp>A jaded friend sniffed that Wageman simply does the sorting for you, and that Goodwill, the \u003ca href=\"http://www.alamedapointantiquesfaire.com/\">Alameda Point Antiques Faire\u003c/a>, \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=&_sacat=81&_odkw=&_osacat=81&_trksid=p3286.c0.m270.l1313\">ebay\u003c/a> and \u003ca href=\"http://sfbay.craigslist.org/gms/\">garage sales\u003c/a> might elicit the kind of finds that she picks up from estate sales for a fraction of the price. But what busy working professional has the time for all this kitchen equipment scouting? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wageman will soon begin trading and buying gently-used, brand name kitchenware from All-Clad and Le Creuset, as well as \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+&_sacat=81&_odkw=vintage+pyrex&_osacat=81&_trksid=p3286.c0.m270.l1313\">vintage kitchenware\u003c/a> from \u003ca href=\"http://collectibles.shop.ebay.com/i.html?_nkw=vintage+dansk&_sacat=81&_odkw=vintage&_osacat=81&_trksid=p3286.c0.m270.l1313\">Dansk\u003c/a> and \u003ca href=\"http://shop.ebay.com/?_from=R40&_trksid=p5197.m570.l1311&_nkw=vintage+pyrex&_sacat=See-All-Categories\">Pyrex\u003c/a> in great condition. So it might just be a good time to clear out your own kitchen cupboards. What say you?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21033/kitchen-cookware-culling-and-curating-for-the-new-year","authors":["5125"],"categories":["bayareabites_1321"],"tags":["bayareabites_8791","bayareabites_8792","bayareabites_8793","bayareabites_8794","bayareabites_8795","bayareabites_8796","bayareabites_580","bayareabites_8798","bayareabites_8799","bayareabites_8797","bayareabites_8800","bayareabites_8801","bayareabites_8802","bayareabites_8803","bayareabites_8804","bayareabites_8805","bayareabites_8806","bayareabites_1461"],"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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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