As California's Organic Farming Pioneers Age, A Younger Generation Steps In
Organic Farmers Call Foul On Whole Foods' Produce Rating System
California Legislature Passes Bill to Crack Down on Farmers' Market Fraud
Ze'ev Vered's Garden
CUESA's Coastal Harvest Farm Tour
'Tis the Season: New Potatoes
It's Still Strawberry Season
Patricia Wells' Vegetable Harvest
Plumcots, Apriums, Pluots and Their Father of Invention
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Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"shuna-lydon":{"type":"authors","id":"5021","meta":{"index":"authors_1591205172","id":"5021","found":true},"name":"Shuna Fish Lydon","firstName":"Shuna","lastName":"Lydon","slug":"shuna-lydon","email":"shunafish.l@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.","avatar":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Shuna Fish Lydon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shuna-lydon"},"laura-pauli":{"type":"authors","id":"5024","meta":{"index":"authors_1591205172","id":"5024","found":true},"name":"Cucina Testa Rossa","firstName":"Laura","lastName":"Pauli","slug":"laura-pauli","email":"laura@cucinatestarossa.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). \r\n\r\nAfter working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, \"Fast Food, My Way\", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. \r\n\r\nIn Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. \"More Fast Food, My Way\" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall.\r\n\r\nLaura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!","avatar":"https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Cucina Testa Rossa | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/laura-pauli"}},"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_115468":{"type":"posts","id":"bayareabites_115468","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115468","score":null,"sort":[1487432167000]},"guestAuthors":[],"slug":"as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in","title":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In","publishDate":1487432167,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The generation that pioneered organic farming is beginning to retire. These farmers want what they've built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.\u003c/p>\n\u003cp>That's what longtime organic growers \u003ca href=\"http://tdwilleyfarms.com/\">Tom and Denesse Willey \u003c/a> discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California's Central Valley, they all said \"no.\"\u003c/p>\n\u003cp>\"They're all pursuing other professions and interests in life,\" Tom Willey says. \"We considered a number of different alternatives over the last five years of how to hand off the farm.\"\u003c/p>\n\u003cp>The vegetable growers began working the soil in California's Madera County in the 1980s. The Willeys are local organic pioneers. The idea of letting their history fade away was just too painful.\u003c/p>\n\u003cp>\"A lot of us started 30 to 40 years ago and it's time to hand the baton to somebody else,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_115470\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg\" alt=\"Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago.\" width=\"1200\" height=\"957\" class=\"size-full wp-image-115470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1180x941.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-960x766.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-520x415.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And besides, growing organically is actually a way for farmers to make money. \"Organic is becoming very, very popular now,\" he says. \"It's breaking into big conventional retailers now like Costco, Wal-Mart.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Willeys recently announced they're in the process of leasing their farm to \u003ca href=\"http://www.foodcommonsfresno.org/\">Food Commons Fresno\u003c/a>. It's the same group that took over the Willeys' food box program – \u003ca href=\"https://www.ooooby.org/fresno\">Ooooby\u003c/a> – a year and a half ago. \u003ca href=\"http://www.foodcommonsfresno.org/people\">Kiel Schmidt\u003c/a> is the wholesale and development manager for the group. He says Food Commons Fresno would like to see the region become a farm-to-fork hub like Sacramento is.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\"Food is a mystery for lots of people and it just ends up on the grocery store shelf or on your plate, and we want to demystify that as much as possible,\" Schmidt says.\u003c/p>\n\u003cfigure id=\"attachment_115478\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg\" alt=\"Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento.\" width=\"500\" class=\"size-full wp-image-115478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-240x251.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-375x392.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-520x543.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The person who will eventually work the Willeys' land is organic farmer David Silveira. Willey is mentoring Silveira on the ins and outs of the farm, such as checking out the soil health.\u003c/p>\n\u003cp>\"It looks like really rich, dark soil,\" Silveira says.\u003c/p>\n\u003cp>Tom Willey adds, \"We really improved the tilth of soil and the workability of the soil over the years, putting all of that organic matter in there with compost.\"\u003c/p>\n\u003cp>\u003ca href=\"http://jpmktg.com/team/jane-quebe/\">Jane Olvera Quebe\u003c/a>, chair of the \u003ca href=\"http://www.fresnostate.edu/craig/ifb/index.html\">Institute for Family Business\u003c/a> at California State University, Fresno, says the Willeys are just one of many organic businesses in California looking for successors. There are more than 4,000 organic businesses in the state, and groups like California Certified Organic Farmers are reaching out to hundreds of aging growers to help them with the changeover.\u003c/p>\n\u003cp>\"When it's a family business, it's not only a complicated matter, it's also an emotional matter,\" Quebe says.\u003cem> \u003c/em>\"The ones that are the most successful are where the older generations have put a high level of trust and faith in the younger generations. That allows them to let go.\"\u003c/p>\n\u003cp>Father and daughter growers \u003ca href=\"http://www.masumoto.com/about-us/\">Mas and Nikiko Masumoto\u003c/a> are navigating this transition firsthand on their farm south of Fresno, where they grow organic stone fruit and raisins. \"Now you have this millennial generation who have a different need for compliments and this whole life-work balance,\" says Mas, whose peach farm became \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">a symbol of the food revolution\u003c/a> in the 1980s.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/nmasumoto?lang=en\">Nikiko\u003c/a> is in her 30s, and she moved home to live and work on the farm several years ago, after receiving a master's degree. She realized she didn't want her family's farming history in the Central Valley to disappear if her father were to pass away.\u003c/p>\n\u003cfigure id=\"attachment_115472\" class=\"wp-caption aligncenter\" style=\"max-width: 1045px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg\" alt=\"The Masumoto Family Farm in Del Rey, Calif., is going through a change in season.\" width=\"1045\" height=\"674\" class=\"size-full wp-image-115472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg 1045w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-520x335.jpg 520w\" sizes=\"(max-width: 1045px) 100vw, 1045px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto Family Farm in Del Rey, Calif., is going through a change in season. \u003ccite>(Courtesy of Jim Choi and Chihiro Wimbush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think, Dad, you really, really do love just grinding away. And I want to stop every once in a while, and I want to pause, so there's a huge difference,\" says Nikiko.\u003c/p>\n\u003cp>But Mas doesn't want to just retire and hand over the farm to Nikiko. The farm is his life and he says it's important that they work the land together, so that Nikiko can learn the reasoning behind his farming methods.\u003c/p>\n\u003cp>At \u003ca href=\"http://shop.blossombluff.com/\">Blossom Bluff Orchards \u003c/a>near Parlier, Calif., Bryce Loewen, 39, is currently going through a similar handover under the guidance of his parents.\u003c/p>\n\u003cp>\"If it wasn't so lush and beautiful here – and it wouldn't be if it wasn't an organic farm – I doubt I would've come back,\" says Loewen, who used to work as an animator.\u003c/p>\n\u003cp>Loewen says he and his sister will eventually take over the 80-acre farm. But for some farmers, having a family member continue farming their land isn't an option.\u003c/p>\n\u003cfigure id=\"attachment_115473\" class=\"wp-caption aligncenter\" style=\"max-width: 956px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg\" alt=\"The Loewen family farms around 80 acres of tree fruit in Sanger, Calif.\" width=\"956\" height=\"639\" class=\"size-full wp-image-115473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg 956w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-520x348.jpg 520w\" sizes=\"(max-width: 956px) 100vw, 956px\">\u003cfigcaption class=\"wp-caption-text\">The Loewen family farms around 80 acres of tree fruit in Sanger, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard \u003ca href=\"http://www.vworganic.com/grower/peterson-farm/\">Peterson \u003c/a>has farmed organic stone fruit in the Reedley area for four decades. This was his last season and now he's retired. His kids weren't interested in taking over the farm. So he found someone else to lease his land.\u003c/p>\n\u003cp>\"We like it because he has a son-in-law who's involved, so that's another young person getting into farming,\" says Peterson. \"It's very hard for young people to get into farming these days because the capital investment is so great just to buy land.\"\u003c/p>\n\u003cp>The Petersons, Willeys and Loewens all chose to farm organically before it was popular and lucrative. Now they say it's up to young people to decide how the organic industry will grow in the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.kvpr.org/\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The pioneers of organic farming are starting to retire. While some are passing on their farms to family to preserve their legacy, others are getting help finding like-minded strangers.","status":"publish","parent":0,"modified":1487432167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1024},"headData":{"title":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In | KQED","description":"The pioneers of organic farming are starting to retire. While some are passing on their farms to family to preserve their legacy, others are getting help finding like-minded strangers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In","datePublished":"2017-02-18T15:36:07.000Z","dateModified":"2017-02-18T15:36:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115468 https://ww2.kqed.org/bayareabites/?p=115468","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/18/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in/","disqusTitle":"As California's Organic Farming Pioneers Age, A Younger Generation Steps In","source":"Farmers and Farms","sourceUrl":"https://ww2.kqed.org/bayareabites/category/farmers-markets/farmers-farmers-markets/","nprByline":"Ezra David Romero, Valley Public Radio at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Ezra David Romero/Valley Public Radio","nprStoryId":"515817885","nprApiLink":"http://api.npr.org/query?id=515817885&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/18/515817885/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in?ft=nprml&f=515817885","nprRetrievedStory":"1","nprPubDate":"Sat, 18 Feb 2017 10:00:00 -0500","nprStoryDate":"Sat, 18 Feb 2017 10:00:18 -0500","nprLastModifiedDate":"Sat, 18 Feb 2017 10:00:18 -0500","path":"/bayareabites/115468/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The generation that pioneered organic farming is beginning to retire. These farmers want what they've built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.\u003c/p>\n\u003cp>That's what longtime organic growers \u003ca href=\"http://tdwilleyfarms.com/\">Tom and Denesse Willey \u003c/a> discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California's Central Valley, they all said \"no.\"\u003c/p>\n\u003cp>\"They're all pursuing other professions and interests in life,\" Tom Willey says. \"We considered a number of different alternatives over the last five years of how to hand off the farm.\"\u003c/p>\n\u003cp>The vegetable growers began working the soil in California's Madera County in the 1980s. The Willeys are local organic pioneers. The idea of letting their history fade away was just too painful.\u003c/p>\n\u003cp>\"A lot of us started 30 to 40 years ago and it's time to hand the baton to somebody else,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_115470\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg\" alt=\"Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago.\" width=\"1200\" height=\"957\" class=\"size-full wp-image-115470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1180x941.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-960x766.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-520x415.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And besides, growing organically is actually a way for farmers to make money. \"Organic is becoming very, very popular now,\" he says. \"It's breaking into big conventional retailers now like Costco, Wal-Mart.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Willeys recently announced they're in the process of leasing their farm to \u003ca href=\"http://www.foodcommonsfresno.org/\">Food Commons Fresno\u003c/a>. It's the same group that took over the Willeys' food box program – \u003ca href=\"https://www.ooooby.org/fresno\">Ooooby\u003c/a> – a year and a half ago. \u003ca href=\"http://www.foodcommonsfresno.org/people\">Kiel Schmidt\u003c/a> is the wholesale and development manager for the group. He says Food Commons Fresno would like to see the region become a farm-to-fork hub like Sacramento is.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\"Food is a mystery for lots of people and it just ends up on the grocery store shelf or on your plate, and we want to demystify that as much as possible,\" Schmidt says.\u003c/p>\n\u003cfigure id=\"attachment_115478\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg\" alt=\"Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento.\" width=\"500\" class=\"size-full wp-image-115478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-240x251.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-375x392.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-520x543.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The person who will eventually work the Willeys' land is organic farmer David Silveira. Willey is mentoring Silveira on the ins and outs of the farm, such as checking out the soil health.\u003c/p>\n\u003cp>\"It looks like really rich, dark soil,\" Silveira says.\u003c/p>\n\u003cp>Tom Willey adds, \"We really improved the tilth of soil and the workability of the soil over the years, putting all of that organic matter in there with compost.\"\u003c/p>\n\u003cp>\u003ca href=\"http://jpmktg.com/team/jane-quebe/\">Jane Olvera Quebe\u003c/a>, chair of the \u003ca href=\"http://www.fresnostate.edu/craig/ifb/index.html\">Institute for Family Business\u003c/a> at California State University, Fresno, says the Willeys are just one of many organic businesses in California looking for successors. There are more than 4,000 organic businesses in the state, and groups like California Certified Organic Farmers are reaching out to hundreds of aging growers to help them with the changeover.\u003c/p>\n\u003cp>\"When it's a family business, it's not only a complicated matter, it's also an emotional matter,\" Quebe says.\u003cem> \u003c/em>\"The ones that are the most successful are where the older generations have put a high level of trust and faith in the younger generations. That allows them to let go.\"\u003c/p>\n\u003cp>Father and daughter growers \u003ca href=\"http://www.masumoto.com/about-us/\">Mas and Nikiko Masumoto\u003c/a> are navigating this transition firsthand on their farm south of Fresno, where they grow organic stone fruit and raisins. \"Now you have this millennial generation who have a different need for compliments and this whole life-work balance,\" says Mas, whose peach farm became \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">a symbol of the food revolution\u003c/a> in the 1980s.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/nmasumoto?lang=en\">Nikiko\u003c/a> is in her 30s, and she moved home to live and work on the farm several years ago, after receiving a master's degree. She realized she didn't want her family's farming history in the Central Valley to disappear if her father were to pass away.\u003c/p>\n\u003cfigure id=\"attachment_115472\" class=\"wp-caption aligncenter\" style=\"max-width: 1045px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg\" alt=\"The Masumoto Family Farm in Del Rey, Calif., is going through a change in season.\" width=\"1045\" height=\"674\" class=\"size-full wp-image-115472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg 1045w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-520x335.jpg 520w\" sizes=\"(max-width: 1045px) 100vw, 1045px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto Family Farm in Del Rey, Calif., is going through a change in season. \u003ccite>(Courtesy of Jim Choi and Chihiro Wimbush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think, Dad, you really, really do love just grinding away. And I want to stop every once in a while, and I want to pause, so there's a huge difference,\" says Nikiko.\u003c/p>\n\u003cp>But Mas doesn't want to just retire and hand over the farm to Nikiko. The farm is his life and he says it's important that they work the land together, so that Nikiko can learn the reasoning behind his farming methods.\u003c/p>\n\u003cp>At \u003ca href=\"http://shop.blossombluff.com/\">Blossom Bluff Orchards \u003c/a>near Parlier, Calif., Bryce Loewen, 39, is currently going through a similar handover under the guidance of his parents.\u003c/p>\n\u003cp>\"If it wasn't so lush and beautiful here – and it wouldn't be if it wasn't an organic farm – I doubt I would've come back,\" says Loewen, who used to work as an animator.\u003c/p>\n\u003cp>Loewen says he and his sister will eventually take over the 80-acre farm. But for some farmers, having a family member continue farming their land isn't an option.\u003c/p>\n\u003cfigure id=\"attachment_115473\" class=\"wp-caption aligncenter\" style=\"max-width: 956px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg\" alt=\"The Loewen family farms around 80 acres of tree fruit in Sanger, Calif.\" width=\"956\" height=\"639\" class=\"size-full wp-image-115473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg 956w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-520x348.jpg 520w\" sizes=\"(max-width: 956px) 100vw, 956px\">\u003cfigcaption class=\"wp-caption-text\">The Loewen family farms around 80 acres of tree fruit in Sanger, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard \u003ca href=\"http://www.vworganic.com/grower/peterson-farm/\">Peterson \u003c/a>has farmed organic stone fruit in the Reedley area for four decades. This was his last season and now he's retired. His kids weren't interested in taking over the farm. So he found someone else to lease his land.\u003c/p>\n\u003cp>\"We like it because he has a son-in-law who's involved, so that's another young person getting into farming,\" says Peterson. \"It's very hard for young people to get into farming these days because the capital investment is so great just to buy land.\"\u003c/p>\n\u003cp>The Petersons, Willeys and Loewens all chose to farm organically before it was popular and lucrative. Now they say it's up to young people to decide how the organic industry will grow in the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.kvpr.org/\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115468/as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in","authors":["byline_bayareabites_115468"],"categories":["bayareabites_1874","bayareabites_10028"],"tags":["bayareabites_250","bayareabites_132"],"featImg":"bayareabites_115469","label":"source_bayareabites_115468"},"bayareabites_96891":{"type":"posts","id":"bayareabites_96891","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96891","score":null,"sort":[1434134104000]},"guestAuthors":[],"slug":"organic-farmers-call-foul-on-whole-foods-produce-rating-system","title":"Organic Farmers Call Foul On Whole Foods' Produce Rating System","publishDate":1434134104,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some organic farmers are protesting a new system Whole Foods is using to rate its suppliers. They say the system devalues the organic label because nonorganic producers can earn the highest grades.","status":"publish","parent":0,"modified":1434138956,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":920},"headData":{"title":"Organic Farmers Call Foul On Whole Foods' Produce Rating System | KQED","description":"Some organic farmers are protesting a new system Whole Foods is using to rate its suppliers. They say the system devalues the organic label because nonorganic producers can earn the highest grades.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Organic Farmers Call Foul On Whole Foods' Produce Rating System","datePublished":"2015-06-12T18:35:04.000Z","dateModified":"2015-06-12T19:55:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96891 http://ww2.kqed.org/bayareabites/?p=96891","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/12/organic-farmers-call-foul-on-whole-foods-produce-rating-system/","disqusTitle":"Organic Farmers Call Foul On Whole Foods' Produce Rating System","nprByline":"Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"411779324","nprApiLink":"http://api.npr.org/query?id=411779324&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/12/411779324/organic-farmers-call-foul-on-whole-foods-produce-rating-system?ft=nprml&f=411779324","nprRetrievedStory":"1","nprPubDate":"Fri, 12 Jun 2015 10:06:00 -0400","nprStoryDate":"Fri, 12 Jun 2015 05:00:00 -0400","nprLastModifiedDate":"Fri, 12 Jun 2015 10:06:22 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3?orgId=1&topicId=1053&d=268&p=3&story=411779324&t=progseg&e=413811408&seg=7&ft=nprml&f=411779324","nprAudioM3u":"http://api.npr.org/m3u/1413849188-d1073f.m3u?orgId=1&topicId=1053&d=268&p=3&story=411779324&t=progseg&e=413811408&seg=7&ft=nprml&f=411779324","path":"/bayareabites/96891/organic-farmers-call-foul-on-whole-foods-produce-rating-system","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3?orgId=1&topicId=1053&d=268&p=3&story=411779324&t=progseg&e=413811408&seg=7&ft=nprml&f=411779324","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96891/organic-farmers-call-foul-on-whole-foods-produce-rating-system","authors":["byline_bayareabites_96891"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_1875","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_65","bayareabites_132","bayareabites_14560","bayareabites_3063"],"featImg":"bayareabites_96892","label":"bayareabites"},"bayareabites_86766":{"type":"posts","id":"bayareabites_86766","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86766","score":null,"sort":[1409172774000]},"guestAuthors":[],"slug":"california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud","title":"California Legislature Passes Bill to Crack Down on Farmers' Market Fraud","publishDate":1409172774,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.","status":"publish","parent":0,"modified":1409177114,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":672},"headData":{"title":"California Legislature Passes Bill to Crack Down on Farmers' Market Fraud | KQED","description":"AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California Legislature Passes Bill to Crack Down on Farmers' Market Fraud","datePublished":"2014-08-27T20:52:54.000Z","dateModified":"2014-08-27T22:05:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86766 http://blogs.kqed.org/bayareabites/?p=86766","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/27/california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud/","disqusTitle":"California Legislature Passes Bill to Crack Down on Farmers' Market Fraud","path":"/bayareabites/86766/california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\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>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86766/california-legislature-passes-bill-to-crack-down-on-farmers-market-fraud","authors":["251"],"categories":["bayareabites_752","bayareabites_95","bayareabites_45","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_9394","bayareabites_9396","bayareabites_14747","bayareabites_233","bayareabites_10012","bayareabites_9392","bayareabites_1506","bayareabites_289","bayareabites_132"],"featImg":"bayareabites_86797","label":"bayareabites"},"bayareabites_704":{"type":"posts","id":"bayareabites_704","meta":{"index":"posts_1591205157","site":"bayareabites","id":"704","score":null,"sort":[1187537940000]},"guestAuthors":[],"slug":"zeev-vereds-garden","title":"Ze'ev Vered's Garden","publishDate":1187537940,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_chives.jpg\">\u003c/p>\n\u003cp>The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up.\u003c/p>\n\u003cp>With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing pistachio, quince and pomegranate push up against the golden hills. A 6-foot cyclone fence that encircles his garden, to deter the insistent deer, has long been covered with the rambling vines of eight different varieties of grapes. The paths between each hand-weeded bed switch back several times, a steep trail that leads from one beautiful, delicious plant to another.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_bench.jpg\">\u003c/p>\n\u003cp>Raised on an Israeli farm and then trained in forestry, Vered landed four decades ago in the Bay Area. He settled into insurance work to help raise his family, but much of his free time was spent building up his garden and cooking -- he handled all the savory food while his wife took care of the sweets. When he retired, Vered finally launched a business that expressed his passion: Herb Gardens by Ze'ev. He specializes in culinary herbs, helping his customers grow unique gardens that reflect their favorite cuisines, from my little chive pot to complex, professionally tended installations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pots.jpg\">\u003c/p>\n\u003cp>Vered treated me to a lunch: Salad Caprese with his own sun-warmed tomatoes and a lovely barley soup made from the herb-stuffed carcass of a spit-roasted turkey. After I'd had enough to eat, he walked me slowly through his garden.\u003c/p>\n\u003cp>Here are some highlights from my amazing tour, sprinkled lightly with Vered's salty jokes and stories:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_soil.jpg\">\u003cbr>After many years, Vered has perfected his own secret blend of soil. For example, powdered dolomite lime sweetens the mix to provide the basic pH that culinary herbs prefer.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_emptypots.jpg\">\u003cbr>Whenever his wife and he traveled to Mexico, they'd bring back a few pots. If you find one you like, he'll sell it to you.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_squirrelcage.jpg\">\u003cbr>Vered sequesters his newly potted plants inside wire cages for a week to protect them from squirrels, who love to dig up the plants. His plants all have well-established root systems, and as soon as you get your herb pot home, you can begin harvesting and cooking.\u003c/p>\n\u003cp>At one of his lectures, a skeptic kept asking Vered, \"Are you sure that your plants are organic?\" He answered patiently until the third time, when he couldn't help adding, \"Yes, these plants are organic. And not only that, they're orgasmic -- I get a real charge out of growing them!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_mints.jpg\">\u003cbr>Welcoming visitors at the entrance to his herb garden are pots of low-spreading, tiny-leafed Corsican mint.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_corsicanmint.jpg\">\u003cbr>The herb invites you to caress its velvety surface and then imbues your hand with its fresh, summery perfume. Someday, I'm going to have a garden path with Corsican mint growing in the cracks between stones.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_peppermint.jpg\">\u003cbr>The leaves of this slightly bronzed peppermint has a sharp flavor that lingers long. I could feel its menthol in my sinuses.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_spearmint.jpg\">\u003cbr>Spearmint has a softer, rounder flavor. Growing in this large patch is what Vered calls \"Safeway mint.\"\u003c/p>\n\u003cp>A much-lauded celebrity chef, who will here remain nameless, needed fresh mint for his cooking show. Vered gets a call from the chef's assistant. \"What kind of mint does he need?\" Vered asks, referring to the many varieties he grows. A pause on the phone. \"You know, the Safeway kind.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_sages.jpg\">\u003cbr>Three sages hold court along his retaining wall.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperberries.jpg\">\u003cbr>For the first time, I came face to face with a fresh caper. If you don't pick and pickle the small bud, it opens into a beautiful white and pink-tinged blossom.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperbush.jpg\">\u003cbr>Recently planted caper bushes that Vered hopes will soon cascade down part of his hillside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_horshradish.jpg\">\u003cbr>Enough horseradish to feed a small village. Vered likes using its leaves in salads before pulling up their roots and bottling his own sauces.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_laurel.jpg\">\u003cbr>Mediterranean bay, known as true laurel, has a sweeter, less harsh flavor than California bay. Here, small plants spring up from a potted tree's crown roots.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_terraces.jpg\">\u003cbr>Tomatoes grow two levels down from his fruit and nut trees. Asked if he shares his fruits and vegetables with his neighbors, Vered says \"Back when they used to be nice to me!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_quinces.jpg\">\u003cbr>Golden quince with their soft, delicate fuzz.\u003c/p>\n\u003cp>At the top of one hill, just past the plum and pistachio trees, Vered placed a bench in the shade of grape vines. He can sit and gaze across the valley. I asked him if he sat here with his wife, while she was still alive, and he smiled mischievously. \"Oh yes...and sometimes we held hands.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pistachio.jpg\">\u003cbr>Pistachio nuts just beginning to blush.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pomegranate.jpg\">\u003cbr>Over the next several months, this tiny bud will flower, fruit and ripen into a juicy pomegranate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_asianpear.jpg\">\u003cbr>Vered grows a rare variety of Asian pear, the only sand pear that resembles its European cousin in shape.\u003c/p>\n\u003cp>Vered picked some tomatoes and plums for me to take home, and then asked if I wanted to taste some of his green tomato pickles. Uh, yes, I LOVE green tomato pickles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pickles.jpg\">\u003cbr>The tiny, still green cherry tomatoes are tart, a nice pick-me-up after the hot afternoon sun. They're preserved in his own special brine.\u003c/p>\n\u003cp>To a colleague who asks for the recipe to his kosher dill pickles: \"Well, first you cut the tip off each little cucumber....\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Gardens by Ze'ev\u003c/strong>\u003cbr>Ze'ev Vered, M.S.\u003cbr>\u003cdel>(510) 631-0199\u003c/del> (925)631-0199\u003cbr>P.O. Box 6486\u003cbr>Moraga, CA 94570\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1187537940,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":930},"headData":{"title":"Ze'ev Vered's Garden | KQED","description":"The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up. With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ze'ev Vered's Garden","datePublished":"2007-08-19T15:39:00.000Z","dateModified":"2007-08-19T15:39:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"704 http://blogs.kqed.org/bayareabites/2007/08/19/zeev-vereds-garden/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/19/zeev-vereds-garden/","disqusTitle":"Ze'ev Vered's Garden","path":"/bayareabites/704/zeev-vereds-garden","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_chives.jpg\">\u003c/p>\n\u003cp>The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up.\u003c/p>\n\u003cp>With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing pistachio, quince and pomegranate push up against the golden hills. A 6-foot cyclone fence that encircles his garden, to deter the insistent deer, has long been covered with the rambling vines of eight different varieties of grapes. The paths between each hand-weeded bed switch back several times, a steep trail that leads from one beautiful, delicious plant to another.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_bench.jpg\">\u003c/p>\n\u003cp>Raised on an Israeli farm and then trained in forestry, Vered landed four decades ago in the Bay Area. He settled into insurance work to help raise his family, but much of his free time was spent building up his garden and cooking -- he handled all the savory food while his wife took care of the sweets. When he retired, Vered finally launched a business that expressed his passion: Herb Gardens by Ze'ev. He specializes in culinary herbs, helping his customers grow unique gardens that reflect their favorite cuisines, from my little chive pot to complex, professionally tended installations.\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>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pots.jpg\">\u003c/p>\n\u003cp>Vered treated me to a lunch: Salad Caprese with his own sun-warmed tomatoes and a lovely barley soup made from the herb-stuffed carcass of a spit-roasted turkey. After I'd had enough to eat, he walked me slowly through his garden.\u003c/p>\n\u003cp>Here are some highlights from my amazing tour, sprinkled lightly with Vered's salty jokes and stories:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_soil.jpg\">\u003cbr>After many years, Vered has perfected his own secret blend of soil. For example, powdered dolomite lime sweetens the mix to provide the basic pH that culinary herbs prefer.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_emptypots.jpg\">\u003cbr>Whenever his wife and he traveled to Mexico, they'd bring back a few pots. If you find one you like, he'll sell it to you.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_squirrelcage.jpg\">\u003cbr>Vered sequesters his newly potted plants inside wire cages for a week to protect them from squirrels, who love to dig up the plants. His plants all have well-established root systems, and as soon as you get your herb pot home, you can begin harvesting and cooking.\u003c/p>\n\u003cp>At one of his lectures, a skeptic kept asking Vered, \"Are you sure that your plants are organic?\" He answered patiently until the third time, when he couldn't help adding, \"Yes, these plants are organic. And not only that, they're orgasmic -- I get a real charge out of growing them!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_mints.jpg\">\u003cbr>Welcoming visitors at the entrance to his herb garden are pots of low-spreading, tiny-leafed Corsican mint.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_corsicanmint.jpg\">\u003cbr>The herb invites you to caress its velvety surface and then imbues your hand with its fresh, summery perfume. Someday, I'm going to have a garden path with Corsican mint growing in the cracks between stones.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_peppermint.jpg\">\u003cbr>The leaves of this slightly bronzed peppermint has a sharp flavor that lingers long. I could feel its menthol in my sinuses.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_spearmint.jpg\">\u003cbr>Spearmint has a softer, rounder flavor. Growing in this large patch is what Vered calls \"Safeway mint.\"\u003c/p>\n\u003cp>A much-lauded celebrity chef, who will here remain nameless, needed fresh mint for his cooking show. Vered gets a call from the chef's assistant. \"What kind of mint does he need?\" Vered asks, referring to the many varieties he grows. A pause on the phone. \"You know, the Safeway kind.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_sages.jpg\">\u003cbr>Three sages hold court along his retaining wall.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperberries.jpg\">\u003cbr>For the first time, I came face to face with a fresh caper. If you don't pick and pickle the small bud, it opens into a beautiful white and pink-tinged blossom.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperbush.jpg\">\u003cbr>Recently planted caper bushes that Vered hopes will soon cascade down part of his hillside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_horshradish.jpg\">\u003cbr>Enough horseradish to feed a small village. Vered likes using its leaves in salads before pulling up their roots and bottling his own sauces.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_laurel.jpg\">\u003cbr>Mediterranean bay, known as true laurel, has a sweeter, less harsh flavor than California bay. Here, small plants spring up from a potted tree's crown roots.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_terraces.jpg\">\u003cbr>Tomatoes grow two levels down from his fruit and nut trees. Asked if he shares his fruits and vegetables with his neighbors, Vered says \"Back when they used to be nice to me!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_quinces.jpg\">\u003cbr>Golden quince with their soft, delicate fuzz.\u003c/p>\n\u003cp>At the top of one hill, just past the plum and pistachio trees, Vered placed a bench in the shade of grape vines. He can sit and gaze across the valley. I asked him if he sat here with his wife, while she was still alive, and he smiled mischievously. \"Oh yes...and sometimes we held hands.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pistachio.jpg\">\u003cbr>Pistachio nuts just beginning to blush.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pomegranate.jpg\">\u003cbr>Over the next several months, this tiny bud will flower, fruit and ripen into a juicy pomegranate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_asianpear.jpg\">\u003cbr>Vered grows a rare variety of Asian pear, the only sand pear that resembles its European cousin in shape.\u003c/p>\n\u003cp>Vered picked some tomatoes and plums for me to take home, and then asked if I wanted to taste some of his green tomato pickles. Uh, yes, I LOVE green tomato pickles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pickles.jpg\">\u003cbr>The tiny, still green cherry tomatoes are tart, a nice pick-me-up after the hot afternoon sun. They're preserved in his own special brine.\u003c/p>\n\u003cp>To a colleague who asks for the recipe to his kosher dill pickles: \"Well, first you cut the tip off each little cucumber....\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Gardens by Ze'ev\u003c/strong>\u003cbr>Ze'ev Vered, M.S.\u003cbr>\u003cdel>(510) 631-0199\u003c/del> (925)631-0199\u003cbr>P.O. Box 6486\u003cbr>Moraga, CA 94570\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/704/zeev-vereds-garden","authors":["5018"],"tags":["bayareabites_129","bayareabites_244","bayareabites_14769","bayareabites_386","bayareabites_65","bayareabites_132","bayareabites_343","bayareabites_314","bayareabites_67","bayareabites_199"],"label":"bayareabites"},"bayareabites_680":{"type":"posts","id":"bayareabites_680","meta":{"index":"posts_1591205157","site":"bayareabites","id":"680","score":null,"sort":[1185296400000]},"guestAuthors":[],"slug":"cuesas-coastal-harvest-farm-tour","title":"CUESA's Coastal Harvest Farm Tour","publishDate":1185296400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1-783109.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Several varietals of Far West Fungi mushrooms\u003c/i>\u003c/p>\n\u003cp>On Sunday, I participated in the \u003cstrong>\u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>\u003c/strong> Coastal Harvest Farm Tour -- a tour of \u003cstrong>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi Farm\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>\u003c/strong> in Moss Landing.\u003c/p>\n\u003cp>Walking on to the Far West Fungi farm was like no other farm I'd other seen. It can as aptly be described as a laboratory as a farm. Forget all images of fields of mushrooms growing as far as the eye can see: these mushrooms are grown in low warehouses and all production takes place inside buildings.\u003c/p>\n\u003cp>John and Toby Garrone, the farmers at Far West Fungi, grow hardwood mushrooms on their farm. These are mushrooms that naturally grow on trees or stumps: shiitake, several types of oyster, king trumpet, maitake and lion's head.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/2-783112.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Toby Garrone shows the inoculation process\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To grow a hardwood mushroom, the farmer must create a food source. Unlike fruits and vegetables, fungi do not use photosynthesis to grow. So, instead of getting their food source from the sun, the mushrooms take nutrients from the tree stump on which they are growing.\u003c/p>\n\u003cp>Much of the initial inoculation and start-up process of the mushroom cycle involves re-creating a tree stump-like environment for the mushroom. At Far West Fungi, this is done with a combination of sawdust, rice bran hulls, oyster shells, and water. John Garrone told us that commercial mushroom growing often takes part around an area that produces by-products like wood chips because so much of the mushroom process can use these waste products.\u003c/p>\n\u003cp>The mixture is put into special plastic bag (\"One of the most expensive parts of the process,\" says Toby Garrone), is sterilized, inoculated with mushroom spores in a clean room, and is watched for proper \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Mycellium\">mycelium\u003c/a>\u003c/strong> growth before being taken to incubation rooms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/3-771368.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Incubation room, John Garrone, and clean room\u003c/i>\u003c/p>\n\u003cp>As I mentioned at the outset of this post, a lot of this process reminds me of a laboratory. Temperatures and air flow are constantly being monitored. Strains of mushrooms are cultivated in petri dishes. And the initial growing process takes place in a clean room where workers must strip down and don sterile suits in order to keep unwanted bacteria spores from entering the process.\u003c/p>\n\u003cp>Once the mushrooms enter the incubation stage, they are separated into their different varietals. Shiitake have the longest incubation period on the farm at 90 days.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4-771372.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Growing rooms\u003c/i>\u003c/p>\n\u003cp>After incubating, the mushrooms enter the growing stage. At this point, the shiitake mushrooms are taken out of the bag altogether, while the maitake and oyster mushroom bags are fashioned with a collar which will direct the growth into a cluster, keep moisture in and allow in oxygen.\u003c/p>\n\u003cp>Unlike button mushrooms which grow in complete darkness, the hardwood mushrooms that we saw incubate and grow in dimly lighted rooms. Water sprays go off at regular intervals to keep the room humid and moist.\u003c/p>\n\u003cp>From start to finish, the entire process of bringing a mushroom to table takes anywhere from three to five months, dependent on the type of mushroom and the growing conditions. A fascinating process that I would encourage you to see if you ever have the opportunity.\u003c/p>\n\u003cp>In addition to the Ferry Plaza Farmers' Market, Far West Fungi also sells at the Palo Alto, Alemany, Civic Center, and Mountain View farmers' markets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600982319429/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/5-756816.jpg\" alt=\"Yerena Farms\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Yerena Farms\u003c/i>\u003c/p>\n\u003cp>After a great, mushroom laden lunch at the Far West Fungi farm, we set out for Yerena Farms, a farm that you may know from the Ferry Plaza Farmers' market as one of the outstanding organic berry vendors. We were taken on a tour of the 19-acre farm by Polli Yerena, a quick-to-laugh and hard-working farmer. Yerena has been farming for over 30 years. He employs four full-time workers to farm the land, and much of the rest of the work is done by family members. We walked through the fields and greedily tasted many different types of berries.\u003c/p>\n\u003cp>Visiting the farms through CUESA gives me such a greater understanding of where my food is coming from. And visitng with a large group is very efficient for the busy farmers -- instead of giving us all individual farm tours, they can spend a dedicated amount of time educating many visitors instead of a few at a time. I am constantly amazed during farm tours like this about how willing the farmers are to disclose many different parts of their business in the name of education. It's a great way to get to know our Bay Area farming community.\u003c/p>\n\u003cp>This summer, CUESA is conducting two additional farm tours:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#aug26\">Valley Orchard Farm Tour\u003c/a>\u003c/strong>\u003cbr>Sunday, August 26\u003cbr>Tour Lagier Ranches, our local almond producer, and Hidden Star Orchard in Linden.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#sep16\">Milk and Honey Farm Tour\u003c/a>\u003c/strong> (SOLD OUT)\u003cbr>Sunday, September 16\u003cbr>A tour of Spring Hill Cheese in Petaluma and Marshall's Farm Honey\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Both tours are $25 each and include lunch made with farmers' market ingredients.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1185296400,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":822},"headData":{"title":"CUESA's Coastal Harvest Farm Tour | KQED","description":"Several varietals of Far West Fungi mushrooms On Sunday, I participated in the CUESA Coastal Harvest Farm Tour -- a tour of Far West Fungi Farm and Yerena Farms in Moss Landing. Walking on to the Far West Fungi farm was like no other farm I'd other seen. It can as aptly be described as","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CUESA's Coastal Harvest Farm Tour","datePublished":"2007-07-24T17:00:00.000Z","dateModified":"2007-07-24T17:00:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"680 http://blogs.kqed.org/bayareabites/2007/07/24/cuesas-coastal-harvest-farm-tour/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/07/24/cuesas-coastal-harvest-farm-tour/","disqusTitle":"CUESA's Coastal Harvest Farm Tour","path":"/bayareabites/680/cuesas-coastal-harvest-farm-tour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1-783109.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Several varietals of Far West Fungi mushrooms\u003c/i>\u003c/p>\n\u003cp>On Sunday, I participated in the \u003cstrong>\u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>\u003c/strong> Coastal Harvest Farm Tour -- a tour of \u003cstrong>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi Farm\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>\u003c/strong> in Moss Landing.\u003c/p>\n\u003cp>Walking on to the Far West Fungi farm was like no other farm I'd other seen. It can as aptly be described as a laboratory as a farm. Forget all images of fields of mushrooms growing as far as the eye can see: these mushrooms are grown in low warehouses and all production takes place inside buildings.\u003c/p>\n\u003cp>John and Toby Garrone, the farmers at Far West Fungi, grow hardwood mushrooms on their farm. These are mushrooms that naturally grow on trees or stumps: shiitake, several types of oyster, king trumpet, maitake and lion's head.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/2-783112.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Toby Garrone shows the inoculation process\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To grow a hardwood mushroom, the farmer must create a food source. Unlike fruits and vegetables, fungi do not use photosynthesis to grow. So, instead of getting their food source from the sun, the mushrooms take nutrients from the tree stump on which they are growing.\u003c/p>\n\u003cp>Much of the initial inoculation and start-up process of the mushroom cycle involves re-creating a tree stump-like environment for the mushroom. At Far West Fungi, this is done with a combination of sawdust, rice bran hulls, oyster shells, and water. John Garrone told us that commercial mushroom growing often takes part around an area that produces by-products like wood chips because so much of the mushroom process can use these waste products.\u003c/p>\n\u003cp>The mixture is put into special plastic bag (\"One of the most expensive parts of the process,\" says Toby Garrone), is sterilized, inoculated with mushroom spores in a clean room, and is watched for proper \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Mycellium\">mycelium\u003c/a>\u003c/strong> growth before being taken to incubation rooms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/3-771368.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Incubation room, John Garrone, and clean room\u003c/i>\u003c/p>\n\u003cp>As I mentioned at the outset of this post, a lot of this process reminds me of a laboratory. Temperatures and air flow are constantly being monitored. Strains of mushrooms are cultivated in petri dishes. And the initial growing process takes place in a clean room where workers must strip down and don sterile suits in order to keep unwanted bacteria spores from entering the process.\u003c/p>\n\u003cp>Once the mushrooms enter the incubation stage, they are separated into their different varietals. Shiitake have the longest incubation period on the farm at 90 days.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4-771372.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Growing rooms\u003c/i>\u003c/p>\n\u003cp>After incubating, the mushrooms enter the growing stage. At this point, the shiitake mushrooms are taken out of the bag altogether, while the maitake and oyster mushroom bags are fashioned with a collar which will direct the growth into a cluster, keep moisture in and allow in oxygen.\u003c/p>\n\u003cp>Unlike button mushrooms which grow in complete darkness, the hardwood mushrooms that we saw incubate and grow in dimly lighted rooms. Water sprays go off at regular intervals to keep the room humid and moist.\u003c/p>\n\u003cp>From start to finish, the entire process of bringing a mushroom to table takes anywhere from three to five months, dependent on the type of mushroom and the growing conditions. A fascinating process that I would encourage you to see if you ever have the opportunity.\u003c/p>\n\u003cp>In addition to the Ferry Plaza Farmers' Market, Far West Fungi also sells at the Palo Alto, Alemany, Civic Center, and Mountain View farmers' markets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600982319429/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/5-756816.jpg\" alt=\"Yerena Farms\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Yerena Farms\u003c/i>\u003c/p>\n\u003cp>After a great, mushroom laden lunch at the Far West Fungi farm, we set out for Yerena Farms, a farm that you may know from the Ferry Plaza Farmers' market as one of the outstanding organic berry vendors. We were taken on a tour of the 19-acre farm by Polli Yerena, a quick-to-laugh and hard-working farmer. Yerena has been farming for over 30 years. He employs four full-time workers to farm the land, and much of the rest of the work is done by family members. We walked through the fields and greedily tasted many different types of berries.\u003c/p>\n\u003cp>Visiting the farms through CUESA gives me such a greater understanding of where my food is coming from. And visitng with a large group is very efficient for the busy farmers -- instead of giving us all individual farm tours, they can spend a dedicated amount of time educating many visitors instead of a few at a time. I am constantly amazed during farm tours like this about how willing the farmers are to disclose many different parts of their business in the name of education. It's a great way to get to know our Bay Area farming community.\u003c/p>\n\u003cp>This summer, CUESA is conducting two additional farm tours:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#aug26\">Valley Orchard Farm Tour\u003c/a>\u003c/strong>\u003cbr>Sunday, August 26\u003cbr>Tour Lagier Ranches, our local almond producer, and Hidden Star Orchard in Linden.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#sep16\">Milk and Honey Farm Tour\u003c/a>\u003c/strong> (SOLD OUT)\u003cbr>Sunday, September 16\u003cbr>A tour of Spring Hill Cheese in Petaluma and Marshall's Farm Honey\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Both tours are $25 each and include lunch made with farmers' market ingredients.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/680/cuesas-coastal-harvest-farm-tour","authors":["5019"],"tags":["bayareabites_237","bayareabites_338","bayareabites_78","bayareabites_132","bayareabites_339"],"label":"bayareabites"},"bayareabites_660":{"type":"posts","id":"bayareabites_660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"660","score":null,"sort":[1183474800000]},"guestAuthors":[],"slug":"tis-the-season-new-potatoes","title":"'Tis the Season: New Potatoes","publishDate":1183474800,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0553large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0553small-788675.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Huckleberry Potatoes, Little Organic Farm\u003c/i>\u003c/p>\n\u003cp>Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term \"new potatoes.\" We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely true new potatoes.\u003c/p>\n\u003cblockquote>\u003cp>\"Real new potatoes are harvested from the plant's trailing underground roots while the plant is still growing. They tend to be small and their skins are thin and flaky. They are prized for their fine, delicate flavor, so if you find them -- usually when the first early summer crop is still weeks from harvest ... nab them. I've never seen them sold anywhere but at the farmers' markets and roadside stands, but they may start appearing in specialty markets.\"\u003c/p>\n\u003cdiv>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">-- Jeff Cox, The Organic Cook's Bible\u003c/a>\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>I smiled this week as I read in the \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/\">CUESA Newsletter \u003c/a>\u003c/strong>that \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_56.php\">Little Organic Farm\u003c/a>\u003c/strong> would be returning to the market for a new season. Dave Little farms in Marin County and brings some of the best potatoes you'll ever have to our Bay Area Farmers' Markets. I buy his potatoes from the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> or the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSCN0145large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSCN0145small-798506.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Dave Little in his field, Tomales, Ca\u003c/i>\u003c/p>\n\u003cp>\"This year's crop looks really good. The taste is going to be very good, though the drier spring may mean lower yields,\" says Dave Little about his potatoes. Little Organic Farm practices \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry farming\u003c/a>\u003c/strong>, a method of growing in which the farmer plants in wet soil and then does not typically add additional water to the crop as it grows. When potatoes are grown this way, the resultant product is a potato that is high in sugar content and wonderfully flavored. The potatoes have a lower water content and therefore a higher concentration of potato flavor. The trade-off is a very low crop yield. \"Farmers who water their crops get a yield of 30,000 to 40,000 pounds of potatoes per acre. We're lucky to get 10,000 pounds,\" said Dave Little in a phone interview.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area chefs also love the flavor of Little's potatoes. \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, \u003ca href=\"http://www.marketbar.com/\">MarketBar\u003c/a>, and \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> are among restaurants that buy Little Organic Farm potatoes for their menus.\u003c/p>\n\u003cp>All of this potato goodness is made even better when you can buy new potatoes that have been freshly dug. The potatoes that Little had at the market this weekend had been hand dug on Friday and obviously had never been put into storage. If you get a chance to taste them, you will quickly understand why these potatoes are so prized among those of us who seek out new potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0597large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0597small-788680.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Warm Potato Salad with Bacon\u003c/i>\u003c/p>\n\u003cp>To celebrate the new potato harvest and in honor of the Fourth of July, I made a warm potato salad with bacon that was inspired by \u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/238933\">a recipe in this month's Gourmet magazine\u003c/a>\u003c/strong>. The recipe seems to be very forgiving to changes. First of all, use your judgment with their suggested cooking time. I found 30 minutes to be too long, and pulled the potatoes out after about 20 minutes. While I followed the general idea of the recipe, I added shallots into the vinegar and tossed them with the warm potatoes because I didn't have chives. Then to add a bit of green in at the end, I chopped up some Ancho Cress -- a spicy green that I picked up this weekend from \u003cstrong>\u003ca href=\"http://marinroots.com/\">Marin Roots Farm\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The result was delicious, and a great way to show off the amazing flavor of new potatoes.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1449093986,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":608},"headData":{"title":"'Tis the Season: New Potatoes | KQED","description":"Huckleberry Potatoes, Little Organic Farm Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term "new potatoes." We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Tis the Season: New Potatoes","datePublished":"2007-07-03T15:00:00.000Z","dateModified":"2015-12-02T22:06:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"660 http://blogs.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/","disqusTitle":"'Tis the Season: New Potatoes","path":"/bayareabites/660/tis-the-season-new-potatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0553large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0553small-788675.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Huckleberry Potatoes, Little Organic Farm\u003c/i>\u003c/p>\n\u003cp>Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term \"new potatoes.\" We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely true new potatoes.\u003c/p>\n\u003cblockquote>\u003cp>\"Real new potatoes are harvested from the plant's trailing underground roots while the plant is still growing. They tend to be small and their skins are thin and flaky. They are prized for their fine, delicate flavor, so if you find them -- usually when the first early summer crop is still weeks from harvest ... nab them. I've never seen them sold anywhere but at the farmers' markets and roadside stands, but they may start appearing in specialty markets.\"\u003c/p>\n\u003cdiv>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">-- Jeff Cox, The Organic Cook's Bible\u003c/a>\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>I smiled this week as I read in the \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/\">CUESA Newsletter \u003c/a>\u003c/strong>that \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_56.php\">Little Organic Farm\u003c/a>\u003c/strong> would be returning to the market for a new season. Dave Little farms in Marin County and brings some of the best potatoes you'll ever have to our Bay Area Farmers' Markets. I buy his potatoes from the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> or the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSCN0145large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSCN0145small-798506.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Dave Little in his field, Tomales, Ca\u003c/i>\u003c/p>\n\u003cp>\"This year's crop looks really good. The taste is going to be very good, though the drier spring may mean lower yields,\" says Dave Little about his potatoes. Little Organic Farm practices \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry farming\u003c/a>\u003c/strong>, a method of growing in which the farmer plants in wet soil and then does not typically add additional water to the crop as it grows. When potatoes are grown this way, the resultant product is a potato that is high in sugar content and wonderfully flavored. The potatoes have a lower water content and therefore a higher concentration of potato flavor. The trade-off is a very low crop yield. \"Farmers who water their crops get a yield of 30,000 to 40,000 pounds of potatoes per acre. We're lucky to get 10,000 pounds,\" said Dave Little in a phone interview.\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>Bay Area chefs also love the flavor of Little's potatoes. \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, \u003ca href=\"http://www.marketbar.com/\">MarketBar\u003c/a>, and \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> are among restaurants that buy Little Organic Farm potatoes for their menus.\u003c/p>\n\u003cp>All of this potato goodness is made even better when you can buy new potatoes that have been freshly dug. The potatoes that Little had at the market this weekend had been hand dug on Friday and obviously had never been put into storage. If you get a chance to taste them, you will quickly understand why these potatoes are so prized among those of us who seek out new potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0597large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0597small-788680.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Warm Potato Salad with Bacon\u003c/i>\u003c/p>\n\u003cp>To celebrate the new potato harvest and in honor of the Fourth of July, I made a warm potato salad with bacon that was inspired by \u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/238933\">a recipe in this month's Gourmet magazine\u003c/a>\u003c/strong>. The recipe seems to be very forgiving to changes. First of all, use your judgment with their suggested cooking time. I found 30 minutes to be too long, and pulled the potatoes out after about 20 minutes. While I followed the general idea of the recipe, I added shallots into the vinegar and tossed them with the warm potatoes because I didn't have chives. Then to add a bit of green in at the end, I chopped up some Ancho Cress -- a spicy green that I picked up this weekend from \u003cstrong>\u003ca href=\"http://marinroots.com/\">Marin Roots Farm\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The result was delicious, and a great way to show off the amazing flavor of new potatoes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/660/tis-the-season-new-potatoes","authors":["5019"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_95"],"tags":["bayareabites_656","bayareabites_78","bayareabites_299","bayareabites_132","bayareabites_300"],"label":"bayareabites"},"bayareabites_652":{"type":"posts","id":"bayareabites_652","meta":{"index":"posts_1591205157","site":"bayareabites","id":"652","score":null,"sort":[1182709500000]},"guestAuthors":[],"slug":"its-still-strawberry-season","title":"It's Still Strawberry Season","publishDate":1182709500,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg>\u003c/p>\n\u003cp>As one of my colleagues said the other day, the farmers markets are \"lousy with strawberries.\" I don't mind the glut, as my own last meal would be a bowl of strawberries, a taste of life short and sweet.\u003c/p>\n\u003cp>The best way to eat the fruit is whole, out of hand, one after the other until they're entirely gone. There are, of course, many ways to gild the lily: strawberries and balsamic vinegar, strawberries and brown sugar, strawberries and red wine, strawberries and cream, strawberry shortcake, strawberries and rhubarb pie....\u003c/p>\n\u003cp>If you're driving on Highway 1 just north of Santa Cruz, be sure to stop at \u003ca href=\"http://www.swantonberryfarm.com/\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>. Next to their U-pick strawberry fields in Davenport, you'll find their Farm Stand. With its old-fashioned honor till, the store offers fresh-made pies, shortcake, cobbler and jams. Everything there is made by the farm's own staff with berries they grow themselves. A flat of sweet, ripe strawberries costs only $15 dollars. They have the best berries around, but there are a couple of other reasons why I support their farm. Swanton devotes itself to strict organic standards, and they employ field laborers who all belong to the \u003ca href=\"http://www.ufw.org/\">\u003cstrong>United Farm Workers\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>The last time I was there, I went a little crazy and got two flats and a blackberry pie. (For non-gluttons: 1 flat = 6 baskets.) Finishing three baskets myself on the winding road back, I macerated a couple more baskets in fresh orange juice for shortcake and then sugared the rest for jam as soon as I got back home. I've learned the hard way that organic strawberries don't last as long as conventional, but making jam is my own way of stretching out their flavor as long as I can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My cheater's strawberry sherbet is another recipe that I only make when the freshest, sweetest strawberries are coming to market. Food Editor Pasty Jamieson gave it to me over a dozen years ago, while I was her intern at \u003ca href=\"http://www.eatingwell.com/\">\u003cstrong>\u003ci>Eating Well Magazine\u003c/i>\u003c/strong>\u003c/a> in Vermont, far from California's warm fields. Back then, all I owned fit into three cardboard boxes and one suitcase. I still make this treat every spring and summer because it's so easy and so good. There have been flirtations with fancier versions, like lemongrass syrup or thyme-infused buttermilk, but I've always returned to the flavor of simpler times.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Buttermilk Quick Sherbet\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Trim calyx leaves from a pint of strawberries and arrange them in a single layer on a tray or baking sheet. Freeze until hard entirely through. Transfer the strawberries to the bowl of a food processor. Sprinkle in 2 tablespoons of buttermilk, 1 to 2 tablespoons of sugar, and a squirt of fresh lemon juice. Pulse until smooth, scraping down the sides as needed. For a softer texture, add up to 1 more tablespoon of buttermilk, and then adjust sweet and sour to your taste. Serve immediately or transfer to an air-tight container and freeze up to a week.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207778564,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":513},"headData":{"title":"It's Still Strawberry Season | KQED","description":"As one of my colleagues said the other day, the farmers markets are "lousy with strawberries." I don't mind the glut, as my own last meal would be a bowl of strawberries, a taste of life short and sweet. The best way to eat the fruit is whole, out of hand, one after the other","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"It's Still Strawberry Season","datePublished":"2007-06-24T18:25:00.000Z","dateModified":"2008-04-09T22:02:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"652 http://blogs.kqed.org/bayareabites/2007/06/24/its-still-strawberry-season/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/24/its-still-strawberry-season/","disqusTitle":"It's Still Strawberry Season","path":"/bayareabites/652/its-still-strawberry-season","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>As one of my colleagues said the other day, the farmers markets are \"lousy with strawberries.\" I don't mind the glut, as my own last meal would be a bowl of strawberries, a taste of life short and sweet.\u003c/p>\n\u003cp>The best way to eat the fruit is whole, out of hand, one after the other until they're entirely gone. There are, of course, many ways to gild the lily: strawberries and balsamic vinegar, strawberries and brown sugar, strawberries and red wine, strawberries and cream, strawberry shortcake, strawberries and rhubarb pie....\u003c/p>\n\u003cp>If you're driving on Highway 1 just north of Santa Cruz, be sure to stop at \u003ca href=\"http://www.swantonberryfarm.com/\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>. Next to their U-pick strawberry fields in Davenport, you'll find their Farm Stand. With its old-fashioned honor till, the store offers fresh-made pies, shortcake, cobbler and jams. Everything there is made by the farm's own staff with berries they grow themselves. A flat of sweet, ripe strawberries costs only $15 dollars. They have the best berries around, but there are a couple of other reasons why I support their farm. Swanton devotes itself to strict organic standards, and they employ field laborers who all belong to the \u003ca href=\"http://www.ufw.org/\">\u003cstrong>United Farm Workers\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>The last time I was there, I went a little crazy and got two flats and a blackberry pie. (For non-gluttons: 1 flat = 6 baskets.) Finishing three baskets myself on the winding road back, I macerated a couple more baskets in fresh orange juice for shortcake and then sugared the rest for jam as soon as I got back home. I've learned the hard way that organic strawberries don't last as long as conventional, but making jam is my own way of stretching out their flavor as long as I can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My cheater's strawberry sherbet is another recipe that I only make when the freshest, sweetest strawberries are coming to market. Food Editor Pasty Jamieson gave it to me over a dozen years ago, while I was her intern at \u003ca href=\"http://www.eatingwell.com/\">\u003cstrong>\u003ci>Eating Well Magazine\u003c/i>\u003c/strong>\u003c/a> in Vermont, far from California's warm fields. Back then, all I owned fit into three cardboard boxes and one suitcase. I still make this treat every spring and summer because it's so easy and so good. There have been flirtations with fancier versions, like lemongrass syrup or thyme-infused buttermilk, but I've always returned to the flavor of simpler times.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Buttermilk Quick Sherbet\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Trim calyx leaves from a pint of strawberries and arrange them in a single layer on a tray or baking sheet. Freeze until hard entirely through. Transfer the strawberries to the bowl of a food processor. Sprinkle in 2 tablespoons of buttermilk, 1 to 2 tablespoons of sugar, and a squirt of fresh lemon juice. Pulse until smooth, scraping down the sides as needed. For a softer texture, add up to 1 more tablespoon of buttermilk, and then adjust sweet and sour to your taste. Serve immediately or transfer to an air-tight container and freeze up to a week.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/652/its-still-strawberry-season","authors":["5018"],"categories":["bayareabites_1653","bayareabites_12"],"tags":["bayareabites_134","bayareabites_244","bayareabites_65","bayareabites_132","bayareabites_67"],"label":"bayareabites"},"bayareabites_644":{"type":"posts","id":"bayareabites_644","meta":{"index":"posts_1591205157","site":"bayareabites","id":"644","score":null,"sort":[1182010920000]},"guestAuthors":[],"slug":"patricia-wells-vegetable-harvest","title":"Patricia Wells' Vegetable Harvest","publishDate":1182010920,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg>\u003c/p>\n\u003cp>In New York in early May, I found myself on a Thursday evening with cancelled plans. Thank goodness for \u003ca href=\"http://www.kqed.org/weblog/food/2007/02/dorie-greenspan-live-and-online-in.jsp%20\">\u003cb>Dorie Greenspan\u003c/b>\u003c/a>. She immediately invited me to her sit-down interview with \u003ca href=\"http://www.patriciawells.com/\">\u003cb>Patricia Wells\u003c/b>\u003c/a> that evening at the \u003ca href=\"http://www.fiaf.org/events/spring2007/2007-05-03-wells.shtml\">\u003cb>Alliance Francaise\u003c/b>\u003c/a>. Patricia was in town promoting her new book, \u003ca href=\"http://www.amazon.com/Vegetable-Harvest-Vegetables-Center-Plate/dp/0060752440\">\u003cb>Vegetable Harvest\u003c/b>\u003c/a>. Dorie and Patricia are such good friends that you did feel like you were in their living room having a chat by the fireplace. Many of Patricia's former students were there, nodding knowingly as she talked about the markets of Paris and Provence. \u003c/p>\n\u003cp>Q: \u003cstrong>What are your favorite market in Paris?\u003c/strong>\u003cbr>A: \"Boulevard Raspail market. It is the only all-organic farmers market in Paris. Create relationships, forge friendships with the farmers, learn about where they come from, how they grow their produce, ask about their children. This is what makes the markets so special.\"\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any advice for people who shop at Safeway (or other huge supermarket) and don't have a farmers market across the street?\u003c/strong>\u003cbr>A: Speaking to her New York audience, she recommended going the few extra blocks or subway stops to get to a market or a store that carries the freshest product, organic if possible. The quality and flavor and contribution to sustainability makes it worth it. \u003c/p>\n\u003cp>Q: \u003cstrong>What are your favorite recipes in the book?\u003c/strong> \u003cbr>A: \"Zucchini carpaccio with pistachio oil (pg 214), asparagus braised with fresh rosemary and bay leaves (pg 160), potato salad with spring onions, capers and mint (pg 227), chick pea and basil puree (pg 16), artichoke and white bean dip (pg 19).\" Patricia serves these all the time at home and are always a hit with her guests. I can't imagine anything she cooks not being a hit, bit I digress...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Q: \u003cstrong>What advice would you give to new culinary students fresh out of cooking school?\u003c/strong>\u003cbr>A: \"Pick ten recipes and perfect them. Have a range of recipes, from appetizers, main course and desserts and cook them over and over until you can make them from memory.\"\u003c/p>\n\u003cp>Q: \u003cstrong>What was it like working with Joel Robuchon?\u003c/strong>\u003cbr>A: Patricia beamed. \"It was the most amazing experience and I still hear his voice when I'm cooking or at the market.\" He always said \"It's easy to be the best, go out and do the best you can do every day.\" Other pearls of wisdom he shared include \"There is no such thing as perfection but strive for it every day\" and \"A chef's job is to make a mushroom taste like a mushroom.\"\u003c/p>\n\u003cp>Q: \u003cstrong>Who are the most influential people in your career?\u003c/strong> \u003cbr>A: \"Joel Robuchon and Julia Child.\"\u003c/p>\n\u003cp>Q: \u003cstrong>Are you working on a new book?\u003c/strong>\u003cbr>A: Patricia's next book is all about salads as a meal, not everything with lettuce, but dishes with many elements on the plate and focused more on healthy eating. In Patricia's last two books, she took the pictures herself from the markets of Paris and Provence.\u003c/p>\n\u003cp>Q: \u003cstrong>Are you ever going to update \u003ca href=\"http://www.amazon.com/Food-Lovers-Guide-Paris-4th/dp/0761114793/ref=pd_bbs_sr_1/102-7809618-7819357?ie=UTF8&s=books&qid=1182011994&sr=8-1\">\u003cem>The Food Lovers Guide to Paris\u003c/em>\u003c/a>?\u003c/strong>\u003cbr>A: Patricia wrote this in 1984. It was a different era in publishing, in information, in access. Now people just Google the information they want, they don't need to buy a book to plan a trip or find good bakeries or restaurants. \u003c/p>\n\u003cp>Q: \u003cstrong>Do you ever eat take out?\u003c/strong>\u003cbr>A: Never, but when I travel my husband, Walter orders pizza & Ben and Jerry's ice cream delivered to our apartment in Paris.\" \u003c/p>\n\u003cp>Q: \u003cstrong>Have you discovered any new products that have captured you attention?\u003c/strong>\u003cbr>A: \"Olive oil from Castelas.\" \u003c/p>\n\u003cp>Castelas is a relatively new olive oil from Provence with a very grassy flavor that hints of artichokes, almonds and a pepperyness and the fabulous Provencal countryside. Produced in the foothills of Les Alpilles, this oil is early hand harvested, immediately custom cold pressed and variety blended, it is unfiltered so a golden hue. It won the Medaille d'Or in 2003. It is not for the faint of heart as 500 ml (17 oz) will set you back anywhere form $35 to $45. \u003ca href=\"http://www.shopgourmetsmarket.com/fine_foods/olive_oils/castelas/\">\u003cb>This is the best price I could find\u003c/b>\u003c/a>. \u003c/p>\n\u003cp>Catherine and Jean-Benoit Hugues, of the \u003ca href=\"http://www.thewinedoctor.com/rhone/vieuxtelegraphe.shtml\">\u003cb>Vieux Telegraph\u003c/b>\u003c/a> family and proprietors of Castelas, spent 15 years in Arizona heat working in the hi-tech industry before following their hearts back to their native Provence. We are glad they did!\u003c/p>\n\u003cp>-------------------------------\u003c/p>\n\u003cp>That evening, Patricia served chickpea and basil puree on toasts. It's a simple as it gets but delicious.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>Chickpea and Basil Puree\u003c/b>\u003cbr>\u003ci>Tartinade de Pois Chiches au Basilic\u003c/i>\u003c/p>\n\u003cp>2 cups canned chick peas, drained and rinsed (reserve liquid)\u003cbr>4 garlic cloves, peeled, minced, green germ removed\u003cbr>1/8 teaspoon fine sea salt\u003cbr>4 cups loosely packed basil leaves\u003cbr>6 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1. In a food processor, place the garlic, salt, and basil and process to a paste. With the machine running, slowly pour in the oil. Taste and season (salt and pepper) as needed. \u003c/p>\n\u003cp>2. Add the chickpeas and puree until smooth, adding some of the reserved chickpea liquid if necessary. \u003c/p>\n\u003cp>Bon appetit! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Patricia in the center in red and Dorie on the far right\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1182010920,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":865},"headData":{"title":"Patricia Wells' Vegetable Harvest | KQED","description":"In New York in early May, I found myself on a Thursday evening with cancelled plans. Thank goodness for Dorie Greenspan. She immediately invited me to her sit-down interview with Patricia Wells that evening at the Alliance Francaise. Patricia was in town promoting her new book, Vegetable Harvest. Dorie and Patricia are such good friends","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Patricia Wells' Vegetable Harvest","datePublished":"2007-06-16T16:22:00.000Z","dateModified":"2007-06-16T16:22:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"644 http://blogs.kqed.org/bayareabites/2007/06/16/patricia-wells-vegetable-harvest/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/16/patricia-wells-vegetable-harvest/","disqusTitle":"Patricia Wells' Vegetable Harvest","path":"/bayareabites/644/patricia-wells-vegetable-harvest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>In New York in early May, I found myself on a Thursday evening with cancelled plans. Thank goodness for \u003ca href=\"http://www.kqed.org/weblog/food/2007/02/dorie-greenspan-live-and-online-in.jsp%20\">\u003cb>Dorie Greenspan\u003c/b>\u003c/a>. She immediately invited me to her sit-down interview with \u003ca href=\"http://www.patriciawells.com/\">\u003cb>Patricia Wells\u003c/b>\u003c/a> that evening at the \u003ca href=\"http://www.fiaf.org/events/spring2007/2007-05-03-wells.shtml\">\u003cb>Alliance Francaise\u003c/b>\u003c/a>. Patricia was in town promoting her new book, \u003ca href=\"http://www.amazon.com/Vegetable-Harvest-Vegetables-Center-Plate/dp/0060752440\">\u003cb>Vegetable Harvest\u003c/b>\u003c/a>. Dorie and Patricia are such good friends that you did feel like you were in their living room having a chat by the fireplace. Many of Patricia's former students were there, nodding knowingly as she talked about the markets of Paris and Provence. \u003c/p>\n\u003cp>Q: \u003cstrong>What are your favorite market in Paris?\u003c/strong>\u003cbr>A: \"Boulevard Raspail market. It is the only all-organic farmers market in Paris. Create relationships, forge friendships with the farmers, learn about where they come from, how they grow their produce, ask about their children. This is what makes the markets so special.\"\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any advice for people who shop at Safeway (or other huge supermarket) and don't have a farmers market across the street?\u003c/strong>\u003cbr>A: Speaking to her New York audience, she recommended going the few extra blocks or subway stops to get to a market or a store that carries the freshest product, organic if possible. The quality and flavor and contribution to sustainability makes it worth it. \u003c/p>\n\u003cp>Q: \u003cstrong>What are your favorite recipes in the book?\u003c/strong> \u003cbr>A: \"Zucchini carpaccio with pistachio oil (pg 214), asparagus braised with fresh rosemary and bay leaves (pg 160), potato salad with spring onions, capers and mint (pg 227), chick pea and basil puree (pg 16), artichoke and white bean dip (pg 19).\" Patricia serves these all the time at home and are always a hit with her guests. I can't imagine anything she cooks not being a hit, bit I digress...\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>Q: \u003cstrong>What advice would you give to new culinary students fresh out of cooking school?\u003c/strong>\u003cbr>A: \"Pick ten recipes and perfect them. Have a range of recipes, from appetizers, main course and desserts and cook them over and over until you can make them from memory.\"\u003c/p>\n\u003cp>Q: \u003cstrong>What was it like working with Joel Robuchon?\u003c/strong>\u003cbr>A: Patricia beamed. \"It was the most amazing experience and I still hear his voice when I'm cooking or at the market.\" He always said \"It's easy to be the best, go out and do the best you can do every day.\" Other pearls of wisdom he shared include \"There is no such thing as perfection but strive for it every day\" and \"A chef's job is to make a mushroom taste like a mushroom.\"\u003c/p>\n\u003cp>Q: \u003cstrong>Who are the most influential people in your career?\u003c/strong> \u003cbr>A: \"Joel Robuchon and Julia Child.\"\u003c/p>\n\u003cp>Q: \u003cstrong>Are you working on a new book?\u003c/strong>\u003cbr>A: Patricia's next book is all about salads as a meal, not everything with lettuce, but dishes with many elements on the plate and focused more on healthy eating. In Patricia's last two books, she took the pictures herself from the markets of Paris and Provence.\u003c/p>\n\u003cp>Q: \u003cstrong>Are you ever going to update \u003ca href=\"http://www.amazon.com/Food-Lovers-Guide-Paris-4th/dp/0761114793/ref=pd_bbs_sr_1/102-7809618-7819357?ie=UTF8&s=books&qid=1182011994&sr=8-1\">\u003cem>The Food Lovers Guide to Paris\u003c/em>\u003c/a>?\u003c/strong>\u003cbr>A: Patricia wrote this in 1984. It was a different era in publishing, in information, in access. Now people just Google the information they want, they don't need to buy a book to plan a trip or find good bakeries or restaurants. \u003c/p>\n\u003cp>Q: \u003cstrong>Do you ever eat take out?\u003c/strong>\u003cbr>A: Never, but when I travel my husband, Walter orders pizza & Ben and Jerry's ice cream delivered to our apartment in Paris.\" \u003c/p>\n\u003cp>Q: \u003cstrong>Have you discovered any new products that have captured you attention?\u003c/strong>\u003cbr>A: \"Olive oil from Castelas.\" \u003c/p>\n\u003cp>Castelas is a relatively new olive oil from Provence with a very grassy flavor that hints of artichokes, almonds and a pepperyness and the fabulous Provencal countryside. Produced in the foothills of Les Alpilles, this oil is early hand harvested, immediately custom cold pressed and variety blended, it is unfiltered so a golden hue. It won the Medaille d'Or in 2003. It is not for the faint of heart as 500 ml (17 oz) will set you back anywhere form $35 to $45. \u003ca href=\"http://www.shopgourmetsmarket.com/fine_foods/olive_oils/castelas/\">\u003cb>This is the best price I could find\u003c/b>\u003c/a>. \u003c/p>\n\u003cp>Catherine and Jean-Benoit Hugues, of the \u003ca href=\"http://www.thewinedoctor.com/rhone/vieuxtelegraphe.shtml\">\u003cb>Vieux Telegraph\u003c/b>\u003c/a> family and proprietors of Castelas, spent 15 years in Arizona heat working in the hi-tech industry before following their hearts back to their native Provence. We are glad they did!\u003c/p>\n\u003cp>-------------------------------\u003c/p>\n\u003cp>That evening, Patricia served chickpea and basil puree on toasts. It's a simple as it gets but delicious.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cb>Chickpea and Basil Puree\u003c/b>\u003cbr>\u003ci>Tartinade de Pois Chiches au Basilic\u003c/i>\u003c/p>\n\u003cp>2 cups canned chick peas, drained and rinsed (reserve liquid)\u003cbr>4 garlic cloves, peeled, minced, green germ removed\u003cbr>1/8 teaspoon fine sea salt\u003cbr>4 cups loosely packed basil leaves\u003cbr>6 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1. In a food processor, place the garlic, salt, and basil and process to a paste. With the machine running, slowly pour in the oil. Taste and season (salt and pepper) as needed. \u003c/p>\n\u003cp>2. Add the chickpeas and puree until smooth, adding some of the reserved chickpea liquid if necessary. \u003c/p>\n\u003cp>Bon appetit! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Patricia in the center in red and Dorie on the far right\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/644/patricia-wells-vegetable-harvest","authors":["5024"],"categories":["bayareabites_588","bayareabites_95"],"tags":["bayareabites_75","bayareabites_82","bayareabites_72","bayareabites_132","bayareabites_76","bayareabites_277"],"label":"bayareabites"},"bayareabites_625":{"type":"posts","id":"bayareabites_625","meta":{"index":"posts_1591205157","site":"bayareabites","id":"625","score":null,"sort":[1180340700000]},"guestAuthors":[],"slug":"plumcots-apriums-pluots-and-their-father-of-invention","title":"Plumcots, Apriums, Pluots and Their Father of Invention","publishDate":1180340700,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, \"What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the straight up plum, apricot, nectarine and peach?\"\u003c/p>\n\u003cp>The full answer is too wordy for this medium. But, truth be told, there are almost no fruits we eat out hand today which are their true selves in their original form. \u003ca href=\"http://en.wikipedia.org/wiki/Prunus\">All stone fruits are hybrids\u003c/a> of the bitter almond tree, and all have been developed by horticulturalists for hundreds of years to withstand certain weather conditions, soils and various interfering pests. And in the last one hundred years or so, farmers have been juggling/gambling with different trees in an attempt to provide Americans with what appears to be one fruit during the course of a season. The peach you eat in May is not the peach you eat in June or July. But the hope is that on each of these hot summer days, you can find, buy and eat a peach.\u003c/p>\n\u003cp>It's almost impossible to keep up with all the stone fruit hybrids once summer begins. They rush at us like stars in a meteor shower. Some varietals last a month, but many come and go within a week or even days! My favorite farm for stone fruit is \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff\u003c/a>. Ted and Fran Loewen grow dozens of varietals, oftentimes experimenting or sticking with more difficult trees and fruit to provide their customers with a delicious spectrum of complex, aromatic, texturally sensuous fruits.\u003c/p>\n\u003cp>It's been as big a surprise to me, as anyone else, that peaches and various plum-apricot hybrids are arriving at the farmers' market as early as this. It's May; still spring by the calendar! But here they all are, available for the picking, and in wide sweeping arrays and displays at \u003ca href=\"http://www.berkeleybowl.com/pages/produce.html\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a> and local farmers' markets.\u003c/p>\n\u003cp>Unless a farmer has stayed loyal to calling these hybrids their proper names, what you buy here will be named something different there. As of yet there's little regulation to insure names stay consistent. Train your nose and mouth to recognize new varietals. Pick fruit that has a strong scent when you go in for the smell. All stone fruit can ripen off the tree. Unless your house is very hot or humid, ripen fruit further by setting fruit on its shoulders, stem side down, until, when pressed, flesh has a bit of give. If the fruit you buy is very ripe, be sure to refrigerate it immediately.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Early fruits will be smaller and higher in acid than their later cousins. Fruit whose color bleeds right down into the stem end will ripen sweeter than those whose color is yellow or green by the stem. Look for fruit with saturated color. The sun's blush is what determines sugar in stone fruit.\u003c/p>\n\u003cp>But remember, some of these varietals will be gone before you can decide if you'll like them! Buy a few of each as the season progresses and jot down the name on the placard as well as the name of the farm stand. These notes will help you get a head-start on next years stone fruit onslaught.\u003c/p>\n\u003cp>If you have an interest in the history of these quirky hybrids, \u003ca href=\"http://en.wikipedia.org/wiki/Zaiger%27s_Genetics\">Mr. Floyd Zaiger\u003c/a> is the first person to learn about. He has contributed more to stone fruit hybridization than any other person to date.\u003c/p>\n\u003cp>Short Pieces on Floyd Zaiger:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yourproduceman.com/news_aug_1_05.html\">Your Produce Man\u003c/a>\u003cbr>News from \u003ca href=\"http://www.davewilson.com/z_file/TOC_zaiger.html\">The Dave Wilson Nursery\u003c/a> (where many California farmers buy these various hybrids.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you are a nerdy (budding) fruit historian (pun intended) like me, you'll enjoy words written by and about the infamous David Karp, Fruit Detective extraordinaire:\u003cbr>\u003ca href=\"http://www.californiaheartland.org/archive/hl_735/fruitdetect.htm\">\u003cbr> California Heartland . Org\u003c/a>\u003cbr>\u003ca href=\"http://www.booknoise.net/johnseabrook/stories/culture/detective/index.html\">John Seabrook from The New Yorker\u003c/a> spends a few days with our man.\u003cbr>\u003ca href=\"http://www.smithsonianmagazine.com/issues/2006/july/karp.php\">Smithsonian Magazine interview\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1180340700,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":671},"headData":{"title":"Plumcots, Apriums, Pluots and Their Father of Invention | KQED","description":"It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, "What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Plumcots, Apriums, Pluots and Their Father of Invention","datePublished":"2007-05-28T08:25:00.000Z","dateModified":"2007-05-28T08:25:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"625 http://blogs.kqed.org/bayareabites/2007/05/28/plumcots-apriums-pluots-and-their-father-of-invention/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/28/plumcots-apriums-pluots-and-their-father-of-invention/","disqusTitle":"Plumcots, Apriums, Pluots and Their Father of Invention","path":"/bayareabites/625/plumcots-apriums-pluots-and-their-father-of-invention","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, \"What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the straight up plum, apricot, nectarine and peach?\"\u003c/p>\n\u003cp>The full answer is too wordy for this medium. But, truth be told, there are almost no fruits we eat out hand today which are their true selves in their original form. \u003ca href=\"http://en.wikipedia.org/wiki/Prunus\">All stone fruits are hybrids\u003c/a> of the bitter almond tree, and all have been developed by horticulturalists for hundreds of years to withstand certain weather conditions, soils and various interfering pests. And in the last one hundred years or so, farmers have been juggling/gambling with different trees in an attempt to provide Americans with what appears to be one fruit during the course of a season. The peach you eat in May is not the peach you eat in June or July. But the hope is that on each of these hot summer days, you can find, buy and eat a peach.\u003c/p>\n\u003cp>It's almost impossible to keep up with all the stone fruit hybrids once summer begins. They rush at us like stars in a meteor shower. Some varietals last a month, but many come and go within a week or even days! My favorite farm for stone fruit is \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff\u003c/a>. Ted and Fran Loewen grow dozens of varietals, oftentimes experimenting or sticking with more difficult trees and fruit to provide their customers with a delicious spectrum of complex, aromatic, texturally sensuous fruits.\u003c/p>\n\u003cp>It's been as big a surprise to me, as anyone else, that peaches and various plum-apricot hybrids are arriving at the farmers' market as early as this. It's May; still spring by the calendar! But here they all are, available for the picking, and in wide sweeping arrays and displays at \u003ca href=\"http://www.berkeleybowl.com/pages/produce.html\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a> and local farmers' markets.\u003c/p>\n\u003cp>Unless a farmer has stayed loyal to calling these hybrids their proper names, what you buy here will be named something different there. As of yet there's little regulation to insure names stay consistent. Train your nose and mouth to recognize new varietals. Pick fruit that has a strong scent when you go in for the smell. All stone fruit can ripen off the tree. Unless your house is very hot or humid, ripen fruit further by setting fruit on its shoulders, stem side down, until, when pressed, flesh has a bit of give. If the fruit you buy is very ripe, be sure to refrigerate it immediately.\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>Early fruits will be smaller and higher in acid than their later cousins. Fruit whose color bleeds right down into the stem end will ripen sweeter than those whose color is yellow or green by the stem. Look for fruit with saturated color. The sun's blush is what determines sugar in stone fruit.\u003c/p>\n\u003cp>But remember, some of these varietals will be gone before you can decide if you'll like them! Buy a few of each as the season progresses and jot down the name on the placard as well as the name of the farm stand. These notes will help you get a head-start on next years stone fruit onslaught.\u003c/p>\n\u003cp>If you have an interest in the history of these quirky hybrids, \u003ca href=\"http://en.wikipedia.org/wiki/Zaiger%27s_Genetics\">Mr. Floyd Zaiger\u003c/a> is the first person to learn about. He has contributed more to stone fruit hybridization than any other person to date.\u003c/p>\n\u003cp>Short Pieces on Floyd Zaiger:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yourproduceman.com/news_aug_1_05.html\">Your Produce Man\u003c/a>\u003cbr>News from \u003ca href=\"http://www.davewilson.com/z_file/TOC_zaiger.html\">The Dave Wilson Nursery\u003c/a> (where many California farmers buy these various hybrids.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you are a nerdy (budding) fruit historian (pun intended) like me, you'll enjoy words written by and about the infamous David Karp, Fruit Detective extraordinaire:\u003cbr>\u003ca href=\"http://www.californiaheartland.org/archive/hl_735/fruitdetect.htm\">\u003cbr> California Heartland . Org\u003c/a>\u003cbr>\u003ca href=\"http://www.booknoise.net/johnseabrook/stories/culture/detective/index.html\">John Seabrook from The New Yorker\u003c/a> spends a few days with our man.\u003cbr>\u003ca href=\"http://www.smithsonianmagazine.com/issues/2006/july/karp.php\">Smithsonian Magazine interview\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/625/plumcots-apriums-pluots-and-their-father-of-invention","authors":["5021"],"categories":["bayareabites_109","bayareabites_64","bayareabites_95","bayareabites_60"],"tags":["bayareabites_129","bayareabites_134","bayareabites_244","bayareabites_14769","bayareabites_110","bayareabites_65","bayareabites_132","bayareabites_137","bayareabites_58","bayareabites_218"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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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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