The Most Delectable Strawberries and Where to Find Them in the Bay Area
Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries
Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand
Halloween White Chocolate Dipped Strawberry Ghosts
Berry Smart
California's Strawberry Feud Ends, But Who Will Breed New Berries?
The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green?
Sponsored
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Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twitter":"CivilEats","facebook":"/pages/Civil-Eats/56766540637?ref=hl","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Civil Eats | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/civileat"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! 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So Far, They're Not Very Good At It","publishDate":1521582671,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_126055\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg\" alt=\"The strawberry-picking robot enters a field near Duette, Fla.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry-picking robot enters a field near Duette, Fla. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robots have taken over many of America's factories. They can explore the depths of the ocean, and other planets. They can play ping-pong.\u003c/p>\n\u003cp>But can they pick a strawberry?\u003c/p>\n\u003cp>\"You kind of learn, when you get into this — it's really hard to match what humans can do,\" says Bob Pitzer, an expert on robots and co-founder of a company called \u003ca href=\"http://harvestcroorobotics.com/\">Harvest CROO Robotics\u003c/a>. (CROO is an acronym. It stands for Computerized Robotic Optimized Obtainer.)\u003c/p>\n\u003cp>Any 4-year old can pick a strawberry, but machines, for all their artificial intelligence, can't seem to figure it out. Pitzer says the hardest thing for them is just finding the fruit. The berries hide behind leaves in unpredictable places.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.","status":"publish","parent":0,"modified":1521597268,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":867},"headData":{"title":"Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It | KQED","description":"Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126053 https://ww2.kqed.org/bayareabites/?p=126053","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/20/robots-are-trying-to-pick-strawberries-so-far-theyre-not-very-good-at-it/","disqusTitle":"Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It","source":"Food Trends And Technology","sourceUrl":"https://www.kqed.org/bayareabites/category/food-and-technology","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Dan Charles/NPR","nprStoryId":"592857197","nprApiLink":"http://api.npr.org/query?id=592857197&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/20/592857197/robots-are-trying-to-pick-strawberries-so-far-theyre-not-very-good-at-it?ft=nprml&f=592857197","nprRetrievedStory":"1","nprPubDate":"Tue, 20 Mar 2018 17:31:00 -0400","nprStoryDate":"Tue, 20 Mar 2018 15:27:00 -0400","nprLastModifiedDate":"Tue, 20 Mar 2018 16:58:57 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3?orgId=1&topicId=1019&d=255&p=2&story=592857197&ft=nprml&f=592857197","nprAudioM3u":"http://api.npr.org/m3u/1595345038-1ece20.m3u?orgId=1&topicId=1019&d=255&p=2&story=592857197&ft=nprml&f=592857197","path":"/bayareabites/126053/robots-are-trying-to-pick-strawberries-so-far-theyre-not-very-good-at-it","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3?orgId=1&topicId=1019&d=255&p=2&story=592857197&ft=nprml&f=592857197","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_126055\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg\" alt=\"The strawberry-picking robot enters a field near Duette, Fla.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry-picking robot enters a field near Duette, Fla. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robots have taken over many of America's factories. They can explore the depths of the ocean, and other planets. They can play ping-pong.\u003c/p>\n\u003cp>But can they pick a strawberry?\u003c/p>\n\u003cp>\"You kind of learn, when you get into this — it's really hard to match what humans can do,\" says Bob Pitzer, an expert on robots and co-founder of a company called \u003ca href=\"http://harvestcroorobotics.com/\">Harvest CROO Robotics\u003c/a>. (CROO is an acronym. It stands for Computerized Robotic Optimized Obtainer.)\u003c/p>\n\u003cp>Any 4-year old can pick a strawberry, but machines, for all their artificial intelligence, can't seem to figure it out. Pitzer says the hardest thing for them is just finding the fruit. The berries hide behind leaves in unpredictable places.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126053/robots-are-trying-to-pick-strawberries-so-far-theyre-not-very-good-at-it","authors":["byline_bayareabites_126053"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_12293","bayareabites_1012"],"featImg":"bayareabites_126063","label":"source_bayareabites_126053"},"bayareabites_117734":{"type":"posts","id":"bayareabites_117734","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117734","score":null,"sort":[1497650213000]},"guestAuthors":[],"slug":"summer-dessert-classic-strawberry-shortcake","title":"Summer Dessert Recipe: Classic Strawberry Shortcake","publishDate":1497650213,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ","status":"publish","parent":0,"modified":1554413271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":825},"headData":{"title":"Summer Dessert Recipe: Classic Strawberry Shortcake | KQED","description":"Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"117734 https://ww2.kqed.org/bayareabites/?p=117734","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/","disqusTitle":"Summer Dessert Recipe: Classic Strawberry Shortcake","videoEmbed":"https://youtu.be/MP7QgUW558E","path":"/bayareabites/117734/summer-dessert-classic-strawberry-shortcake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117734/summer-dessert-classic-strawberry-shortcake","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_16271","bayareabites_1012","bayareabites_1081","bayareabites_3682"],"featImg":"bayareabites_118284","label":"bayareabites"},"bayareabites_111164":{"type":"posts","id":"bayareabites_111164","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111164","score":null,"sort":[1471464425000]},"guestAuthors":[],"slug":"the-most-delectable-strawberries-and-where-to-find-them","title":"The Most Delectable Strawberries and Where to Find Them in the Bay Area","publishDate":1471464425,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n","blocks":[],"excerpt":"Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n","status":"publish","parent":0,"modified":1471631653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":2494},"headData":{"title":"The Most Delectable Strawberries and Where to Find Them in the Bay Area | KQED","description":"Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111164 http://ww2.kqed.org/bayareabites/?p=111164","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/17/the-most-delectable-strawberries-and-where-to-find-them/","disqusTitle":"The Most Delectable Strawberries and Where to Find Them in the Bay Area","path":"/bayareabites/111164/the-most-delectable-strawberries-and-where-to-find-them","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\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>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111164/the-most-delectable-strawberries-and-where-to-find-them","authors":["5578"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_1875"],"tags":["bayareabites_1012","bayareabites_2161"],"featImg":"bayareabites_111166","label":"bayareabites"},"bayareabites_109081":{"type":"posts","id":"bayareabites_109081","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109081","score":null,"sort":[1462552046000]},"guestAuthors":[],"slug":"mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries","title":"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries","publishDate":1462552046,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!","status":"publish","parent":0,"modified":1526316673,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":567},"headData":{"title":"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries | KQED","description":"Orange-scented ricotta, sweet vanilla strawberries, and thick slices of eggs challah makes the perfect French toast breakfast treat for someone you love this Mother’s Day!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109081 http://ww2.kqed.org/bayareabites/?p=109081","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/","disqusTitle":"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries","path":"/bayareabites/109081/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wake up to a very special morning with the divine scent of thick slices of tender-sweet challah bread, soaked in eggy custard, being fried in butter. Topped with creamy-dreamy ricotta flavored with orange zest and a mound of vanilla-scented sweet strawberries, it doesn’t get much more extravagant than this! \u003c/p>\n\u003cp>But truly, this over-the-top French toast couldn’t be easier. The ricotta and strawberry mixtures can be made a few hours in advance and take only minutes to whip up. And once you tuck into this gorgeous brunch, you know it will be well worth the effort. For full breakfast perfection, serve this with thick slices of crisp smoked bacon and flutes of mimosas.\u003c/p>\n\u003cp>You can use the same technique to make standard French toast. Just soak slices of challah or brioche (or your favorite whole wheat or white bread) in the egg mixture and fry as directed. Serve with salted butter and pure maple syrup, and some fresh fruit if you like.\u003c/p>\n\u003cfigure id=\"attachment_109094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final1.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Challah French Toast with Fresh Ricotta and Strawberries\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup fresh whole-milk ricotta cheese, such as \u003ca href=\"http://www.bellwetherfarms.com/freshcheese/\" target=\"_blank\">Bellwether\u003c/a>\u003c/li>\n\u003cli>5 to 6 tbsp sugar\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>2 cups hulled and sliced ripe, fresh strawberries (about 12 oz)\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped out\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 loaf challah bread, cut into 1-inch-thick slices (about 10 slices)\u003c/li>\n\u003cli>Unsalted butter, for frying\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar (depending on how sweet you might like it), and orange zest. In another bowl, toss together the strawberries, remaining 3 tbsp sugar, and the vanilla bean seeds. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_109114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-cheese.jpg\" alt=\"In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the ricotta, 2 to 3 tbsp sugar, and orange zest. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. Let sit for about 5 minutes, turning and re-coating the bread slices occasionally.\u003c/li>\n\u003cfigure id=\"attachment_109115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-eggs.jpg\" alt=\"In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large shallow bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-bread1.jpg\" alt=\"Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-bread1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the bread, pressing to submerge it in the egg mixture. Turn to coat each bread slice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large griddle or two large frying pans over medium heat. Add butter to the pan to create a thin coating. Add as many bread slices as you can easily fit into each pan or on the griddle. Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003c/li>\n\u003cfigure id=\"attachment_109121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan.jpg\" alt=\"Add as many bread slices as you can easily fit into each pan or on the griddle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add as many bread slices as you can easily fit into each pan or on the griddle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-pan-done.jpg\" alt=\"Cook, turning once, until golden brown and cooked through, about 6 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109120\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-pan-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and cooked through, about 6 minutes.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a warm platter or divide between warmed individual plates. Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\u003c/li>\n\u003cfigure id=\"attachment_109125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-juice.jpg\" alt=\"Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-juice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve, topping each portion with a dollop of the ricotta and a heaping spoonful of strawberries and their juices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_109095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/french-toast-final2.jpg\" alt=\"Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/french-toast-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mother’s Day Challah French Toast with Fresh Ricotta and Strawberries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109081/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1583","bayareabites_1582","bayareabites_3992","bayareabites_16157","bayareabites_15446","bayareabites_1012"],"featImg":"bayareabites_109093","label":"bayareabites"},"bayareabites_108447":{"type":"posts","id":"bayareabites_108447","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108447","score":null,"sort":[1460484165000]},"guestAuthors":[],"slug":"pie-ranch-sells-food-for-thought-at-highway-one-non-profit-farm-stand","title":"Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand","publishDate":1460484165,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/BDpLKbXjbmQ/?taken-by=pie_ranch\u003c/p>\n\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n","blocks":[],"excerpt":"Pie Ranch in Pescadero is a farm stand offering fresh pie and organic coffee along with a side of food justice and education. Their next family-friendly event is on April 16.","status":"publish","parent":0,"modified":1521048534,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["https://player.vimeo.com/video/24176600"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1095},"headData":{"title":"Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand | KQED","description":"Pie Ranch in Pescadero is a farm stand offering fresh pie and organic coffee along with a side of food justice and education. Their next family-friendly event is on April 16.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108447 http://ww2.kqed.org/bayareabites/?p=108447","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/12/pie-ranch-sells-food-for-thought-at-highway-one-non-profit-farm-stand/","disqusTitle":"Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand","path":"/bayareabites/108447/pie-ranch-sells-food-for-thought-at-highway-one-non-profit-farm-stand","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\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>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BDpLKbXjbmQ"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108447/pie-ranch-sells-food-for-thought-at-highway-one-non-profit-farm-stand","authors":["72"],"categories":["bayareabites_109","bayareabites_64","bayareabites_50","bayareabites_1874","bayareabites_1246","bayareabites_1875"],"tags":["bayareabites_2722","bayareabites_15399","bayareabites_2021","bayareabites_1012","bayareabites_15400"],"featImg":"bayareabites_108450","label":"bayareabites"},"bayareabites_102243":{"type":"posts","id":"bayareabites_102243","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102243","score":null,"sort":[1445296976000]},"guestAuthors":[],"slug":"halloween-white-chocolate-dipped-strawberry-ghosts","title":"Halloween White Chocolate Dipped Strawberry Ghosts","publishDate":1445296976,"format":"standard","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"These sweetly scary ghosts will get gobbled up before you can say “Boo!”","status":"publish","parent":0,"modified":1570571855,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":610},"headData":{"title":"Halloween White Chocolate Dipped Strawberry Ghosts | KQED","description":"These sweetly scary ghosts will get gobbled up before you can say “Boo!”","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102243 http://ww2.kqed.org/bayareabites/?p=102243","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/","disqusTitle":"Halloween White Chocolate Dipped Strawberry Ghosts","path":"/bayareabites/102243/halloween-white-chocolate-dipped-strawberry-ghosts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chocolate dipped strawberries don’t have to be only for Valentine’s Day. They can also become spooky ghoulish ghosts if you dip them in white chocolate instead of milk or dark chocolate (although you can use the same technique here with any type of chocolate).\u003c/p>\n\u003cp>Be sure to select the best possible strawberries that you can find: bright, unblemished, and on the larger side. Even though they aren’t in season at this time of year, you can still often find them at most big supermarkets. Also, the size of the strawberries determines how many you can dip with the amount of melted chips listed below, so adjust accordingly with the number of strawberries you want to end up with for your party or your ghoul-friend.\u003c/p>\n\u003cp>Keep in mind that melting white chocolate is a little tricky, as it has a lower melting point that milk or dark chocolate. When white chocolate gets overheated or heated too quickly, it will seize up. White chocolate is best melted over a very low, slow heat, so I generally do it in a double boiler (or a heatproof metal bowl set atop a saucepan). Be sure that the water in the pan is only simmering (steaming) and not boiling, and that it doesn’t touch the bottom of the double boiler or bowl. Gently stir the chocolate until it is just smooth and melted, and if it starts to get too hot, remove it from atop the steaming water. Use the melted chocolate at once for dipping.\u003c/p>\n\u003cp>You can “paint” the ghostly faces on with a toothpick or wooden skewer or use a small piping bag with a very fine tip for a more decorative effect.\u003c/p>\n\u003cfigure id=\"attachment_102288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-eyes.jpg\" alt=\"You can “paint” the ghostly faces on with a toothpick or wooden skewer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-eyes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can “paint” the ghostly faces on with a toothpick or wooden skewer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>White Chocolate Strawberry Ghosts\u003c/h3>\n\u003cp>\u003cem>Makes 12 to 16 strawberries\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup white chocolate chips\u003c/li>\n\u003cli>1/2 tsp canola oil\u003c/li>\n\u003cli>12 to 16 strawberries, rinsed and wiped clean and dry\u003c/li>\n\u003cli>1/4 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-strawberries.jpg\" alt=\"12 to 16 strawberries, rinsed and wiped clean and dry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-strawberries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">12 to 16 strawberries, rinsed and wiped clean and dry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a baking sheet with parchment paper or wax paper.\u003c/li>\n\u003cli>Place a small heatproof bowl over a small saucepan filled with about 1 inch of water. The water should not touch the bottom of the bowl. Warm the water to just steaming over medium-low heat, then turn the heat to low. Add the white chocolate chips and oil to the bowl and stir until melted and smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-chocolate1.jpg\" alt=\"Melt the chips in a heatproof bowl set over a saucepan of water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chips in a heatproof bowl set over a saucepan of water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. Place on the prepared sheet pan to set, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-dip2.jpg\" alt=\"Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-dip2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holding the leaves on the stem, dip each strawberry into the melted white chocolate to coat, letting the excess drip off. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-faceless.jpg\" alt=\"Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-faceless-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the faceless strawberry ghosts onto the prepared sheet pan to set, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the white chocolate is set, in a clean microwavable bowl, melt the semisweet chocolate chips in the microwave in 20-second bursts, stirring after every 20 seconds, until melted and smooth.\u003c/li>\n\u003cli>Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. Return the strawberries to the baking sheet and let set. The strawberries are best served the same day.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-paintmouth.jpg\" alt=\"Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-paintmouth-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick or wooden skewer, draw eyes and a ghoulish mouth on each strawberry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-group.jpg\" alt=\"The ghoulish strawberries are ready to serve as soon as they set.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-group-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ghoulish strawberries are ready to serve as soon as they set. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102243/halloween-white-chocolate-dipped-strawberry-ghosts","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_13866","bayareabites_41","bayareabites_14738","bayareabites_1012","bayareabites_14979","bayareabites_14978"],"featImg":"bayareabites_102258","label":"bayareabites_14959"},"bayareabites_96390":{"type":"posts","id":"bayareabites_96390","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96390","score":null,"sort":[1432670414000]},"guestAuthors":[],"slug":"berry-smart","title":"Berry Smart","publishDate":1432670414,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What do strawberries, blueberries, and blackberries have in common? Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n","blocks":[],"excerpt":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","status":"publish","parent":0,"modified":1432599373,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1054},"headData":{"title":"Berry Smart | KQED","description":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96390 http://ww2.kqed.org/bayareabites/?p=96390","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/26/berry-smart/","disqusTitle":"Berry Smart","nprByline":"Brie Mazurek, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/96390/berry-smart","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do strawberries, blueberries, and blackberries have in common? Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you 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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96390/berry-smart","authors":["byline_bayareabites_96390"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_95"],"tags":["bayareabites_805","bayareabites_1183","bayareabites_14509","bayareabites_14512","bayareabites_14511","bayareabites_10498","bayareabites_14508","bayareabites_1082","bayareabites_1012","bayareabites_14510"],"featImg":"bayareabites_96401","label":"bayareabites"},"bayareabites_93125":{"type":"posts","id":"bayareabites_93125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93125","score":null,"sort":[1423608858000]},"guestAuthors":[],"slug":"californias-strawberry-feud-ends-but-who-will-breed-new-berries","title":"California's Strawberry Feud Ends, But Who Will Breed New Berries?","publishDate":1423608858,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\" alt=\"Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\" width=\"800\" height=\"553\" class=\"size-full wp-image-93129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-320x221.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/10/384982148/californias-strawberry-feud-ends-but-who-will-breed-new-berries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>The future of strawberry breeding at the University of California has been secured. Perhaps.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">reported\u003c/a> last summer, more than half of the strawberries that you pick up in supermarkets got their start in greenhouses and test plots at the University of California, Davis. It's one of the biggest breeding programs in academia, and possibly the most \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327355935/big-bucks-from-strawberry-genes-lead-to-conflict-at-uc-davis\">lucrative\u003c/a>, generating millions of dollars each year in royalties for the university.\u003c/p>\n\u003cp>For the past year, though, a feud worthy of a soap opera has been stewing there. The scientist who ran the breeding program jumped ship, accusing the university of not valuing his work or paying him enough.\u003c/p>\n\u003cp>He's now starting a private company that will compete with the university. The university allegedly considered shutting down its strawberry breeding, which in turn convinced an industry group, the California Strawberry Commission, to sue the university and accuse it of betraying a public trust. The university responded by suing the commission.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, it appears, all is forgiven. Both sides announced that the lawsuits are history. As part of this reconciliation, the university has hired a scientist who will \"design a new strawberry breeding program for the 21st century,\" according to the university's \u003ca href=\"http://news.ucdavis.edu/search/news_detail.lasso?id=11151\">statement\u003c/a>.\u003c/p>\n\u003cp>The new boss is Steven Knapp, who spent 19 years teaching at Oregon State University, but most recently held the imposing title of global director for vegetable breeding technology at Monsanto, the giant biotech and seed company. In that position, Knapp managed more than 200 scientists in far corners of the world.\u003c/p>\n\u003cp>\"I missed academia,\" Knapp tells The Salt. He'd just walked into his university office and had to do some investigating to find his new phone number. This particular academic job, he says, is \"a dream come true.\"\u003c/p>\n\u003cp>But Knapp has not previously worked with strawberries. For a few years, at least, he'll have to rely on others as he learns this new crop. What he brings, instead, is management experience. Evidently, university administrators wanted someone with the political skills to smooth the conflicts that erupted last year.\u003c/p>\n\u003cp>Those conflicts involve the program's essential purpose. In recent decades, the UC Davis strawberry program has acted much like a private company. Its leaders focused on creating new varieties and guarding their intellectual property. The strawberry farmers who grow those varieties, in fact, want the university to continue doing exactly that.\u003c/p>\n\u003cp>Some university administrators, though, want it to behave more like an academic program, devoted to research that isn't guaranteed to pay off commercially. And paradoxically, the new hire from Monsanto is singing exactly the same tune. Knapp tells us he's \"creating a true academic program\" that will have more \"transparency.\" The previous breeder, Douglas Shaw, was noted for his secrecy.\u003c/p>\n\u003cp>Knapp admits that this new strategy may eventually hurt the program's financial bottom line, which currently benefits from royalties that farmers pay for the right to grow the university's commercial varieties. But he says this may be an inevitable outcome. \"The reality is, there's more competition,\" he says. \"Will [the UC Davis program] remain the Juggernaut that it's been? The trends suggest probably not.\"\u003c/p>\n\u003cp>In fact, Shaw, Knapp's predecessor at UC Davis, is among the private competitors that are hoping to eat the university's royalty lunch. Shaw has not announced details of his new venture, but other strawberry breeders have been trading rumors about it.\u003c/p>\n\u003cp>According to those rumors, Shaw already has begun raising a new crop of strawberry seedlings — which perhaps will be the ancestors of strawberries that you will eat one day in the future.\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":"Strawberry farmers have dropped a lawsuit against the University of California, Davis, and the university has hired a new strawberry breeder. But the future of academic berry breeding is uncertain.","status":"publish","parent":0,"modified":1423608858,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":647},"headData":{"title":"California's Strawberry Feud Ends, But Who Will Breed New Berries? | KQED","description":"Strawberry farmers have dropped a lawsuit against the University of California, Davis, and the university has hired a new strawberry breeder. But the future of academic berry breeding is uncertain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93125 http://blogs.kqed.org/bayareabites/?p=93125","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/10/californias-strawberry-feud-ends-but-who-will-breed-new-berries/","disqusTitle":"California's Strawberry Feud Ends, But Who Will Breed New Berries?","nprByline":"Dan Charles","nprStoryId":"384982148","nprApiLink":"http://api.npr.org/query?id=384982148&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/10/384982148/californias-strawberry-feud-ends-but-who-will-breed-new-berries?ft=nprml&f=384982148","nprRetrievedStory":"1","nprPubDate":"Tue, 10 Feb 2015 17:06:00 -0500","nprStoryDate":"Tue, 10 Feb 2015 17:06:00 -0500","nprLastModifiedDate":"Tue, 10 Feb 2015 17:06:21 -0500","path":"/bayareabites/93125/californias-strawberry-feud-ends-but-who-will-breed-new-berries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\" alt=\"Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\" width=\"800\" height=\"553\" class=\"size-full wp-image-93129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-320x221.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/10/384982148/californias-strawberry-feud-ends-but-who-will-breed-new-berries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>The future of strawberry breeding at the University of California has been secured. Perhaps.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">reported\u003c/a> last summer, more than half of the strawberries that you pick up in supermarkets got their start in greenhouses and test plots at the University of California, Davis. It's one of the biggest breeding programs in academia, and possibly the most \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327355935/big-bucks-from-strawberry-genes-lead-to-conflict-at-uc-davis\">lucrative\u003c/a>, generating millions of dollars each year in royalties for the university.\u003c/p>\n\u003cp>For the past year, though, a feud worthy of a soap opera has been stewing there. The scientist who ran the breeding program jumped ship, accusing the university of not valuing his work or paying him enough.\u003c/p>\n\u003cp>He's now starting a private company that will compete with the university. The university allegedly considered shutting down its strawberry breeding, which in turn convinced an industry group, the California Strawberry Commission, to sue the university and accuse it of betraying a public trust. The university responded by suing the commission.\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>This week, it appears, all is forgiven. Both sides announced that the lawsuits are history. As part of this reconciliation, the university has hired a scientist who will \"design a new strawberry breeding program for the 21st century,\" according to the university's \u003ca href=\"http://news.ucdavis.edu/search/news_detail.lasso?id=11151\">statement\u003c/a>.\u003c/p>\n\u003cp>The new boss is Steven Knapp, who spent 19 years teaching at Oregon State University, but most recently held the imposing title of global director for vegetable breeding technology at Monsanto, the giant biotech and seed company. In that position, Knapp managed more than 200 scientists in far corners of the world.\u003c/p>\n\u003cp>\"I missed academia,\" Knapp tells The Salt. He'd just walked into his university office and had to do some investigating to find his new phone number. This particular academic job, he says, is \"a dream come true.\"\u003c/p>\n\u003cp>But Knapp has not previously worked with strawberries. For a few years, at least, he'll have to rely on others as he learns this new crop. What he brings, instead, is management experience. Evidently, university administrators wanted someone with the political skills to smooth the conflicts that erupted last year.\u003c/p>\n\u003cp>Those conflicts involve the program's essential purpose. In recent decades, the UC Davis strawberry program has acted much like a private company. Its leaders focused on creating new varieties and guarding their intellectual property. The strawberry farmers who grow those varieties, in fact, want the university to continue doing exactly that.\u003c/p>\n\u003cp>Some university administrators, though, want it to behave more like an academic program, devoted to research that isn't guaranteed to pay off commercially. And paradoxically, the new hire from Monsanto is singing exactly the same tune. Knapp tells us he's \"creating a true academic program\" that will have more \"transparency.\" The previous breeder, Douglas Shaw, was noted for his secrecy.\u003c/p>\n\u003cp>Knapp admits that this new strategy may eventually hurt the program's financial bottom line, which currently benefits from royalties that farmers pay for the right to grow the university's commercial varieties. But he says this may be an inevitable outcome. \"The reality is, there's more competition,\" he says. \"Will [the UC Davis program] remain the Juggernaut that it's been? The trends suggest probably not.\"\u003c/p>\n\u003cp>In fact, Shaw, Knapp's predecessor at UC Davis, is among the private competitors that are hoping to eat the university's royalty lunch. Shaw has not announced details of his new venture, but other strawberry breeders have been trading rumors about it.\u003c/p>\n\u003cp>According to those rumors, Shaw already has begun raising a new crop of strawberry seedlings — which perhaps will be the ancestors of strawberries that you will eat one day in the future.\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/93125/californias-strawberry-feud-ends-but-who-will-breed-new-berries","authors":["byline_bayareabites_93125"],"categories":["bayareabites_752","bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14139","bayareabites_9708","bayareabites_1012","bayareabites_10921","bayareabites_13161"],"featImg":"bayareabites_93129","label":"bayareabites"},"bayareabites_92041":{"type":"posts","id":"bayareabites_92041","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92041","score":null,"sort":[1421173132000]},"guestAuthors":[],"slug":"the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green","title":"The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green? ","publishDate":1421173132,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92046\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\" alt=\"Strawberries in the field. Photo: Shutterstock\" width=\"680\" height=\"346\" class=\"size-full wp-image-92046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries in the field. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/jsteinberger/\" target=\"_blank\">Jillian Steinberger\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">Civil Eats\u003c/a> (1/12/15)\u003c/p>\n\u003cp>When it comes to growing strawberries, \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel, Inc.\u003c/a>, a Watsonville, California-based company, is on the cutting edge.\u003c/p>\n\u003cp>The company grows wild and domesticated mustard and lightly processes the harvest into mustard meal, a soil amendment. They also work with farmers on a technique called \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=424327\" target=\"_blank\">Anaerobic Soil Disinfestation (ASD)\u003c/a>. This precise farming technique involves applying a combination of water and carbon-rich material (think rice bran, grape pomace, mustard meal, and molasses), and then wrapping the soil in plastic. Under the plastic, the ingredients combine to create anaerobic conditions.\u003c/p>\n\u003cp>The idea with both of these approaches is to kill the organisms that cause the \u003ca href=\"http://en.wikipedia.org/wiki/List_of_strawberry_diseases\" target=\"_blank\">long list of diseases\u003c/a> that plague strawberry farmers–without pesticides or \u003ca href=\"http://www.panna.org/resources/specific-pesticides/fumigants\" target=\"_blank\">fumigants\u003c/a> (a form of pesticide that treats the soil before anything is even planted). Why the search for alternatives?\u003c/p>\n\u003cp>“As pesticide use becomes more restricted, growers have a greater need for solutions that are effective and affordable,” says Farm Fuel CEO and research director Stefanie Bourcier, who has received sizable grants to work with both organic and conventional farmers on these non-toxic techniques. “Ultimately, ASD and mustard meal offer both organic and conventional growers more options.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The restrictions Bourcier is talking about are no small change. For over 40 years, U.S. strawberry farms–88 percent of which are in California–have relied on methyl bromide, the pesticide that works like a “magic bullet” to control diseases, persistent pests, and weeds. Methyl bromide has made it possible for growers to blanket coastal communities—from Santa Cruz south to Ventura County—with acres of perfect red berries that sell for as little as $2 to $3 a basket.\u003c/p>\n\u003cp>Now, after a very long, gradual phase out, this fumigant–also a \u003ca href=\"http://ehp.niehs.nih.gov/1205682/\" target=\"_blank\">potent neurotoxin\u003c/a>, known for affecting the health of \u003ca href=\"http://www.ewg.org/research/heavy-methyl-bromide-use-near-california-schools/health-effects-methyl-bromide\" target=\"_blank\">populations\u003c/a> living close to strawberry fields and a contributor to the \u003ca href=\"http://www.mnn.com/home-blog/guest-columnist/blogs/can-private-industry-solve-the-dead-sea-disaster-it-created\" target=\"_blank\">disappearance of the Dead Sea\u003c/a>–will no longer be in use by 2017.\u003c/p>\n\u003cp>Methyl bromide sterilizes the soil by killing off virtually all micro-organisms, good and bad. But the chemical also contributes to the thinning of the stratospheric ozone layer when it evaporates during application. For this reason, thanks to the internationally binding \u003ca href=\"http://ozone.unep.org/new_site/en/montreal_protocol.php\" target=\"_blank\">Montreal Protocol\u003c/a>, it has been gradually disappearing from the marketplace since 1993.\u003c/p>\n\u003cp>Now, most conventional growers–many of whom say there are no other reliable methods to eradicate pests and diseases–are scrambling for other options. Farmers and regulators have invested considerable resources into other fumigants, including the highly controversial \u003ca href=\"http://www.pesticidereform.org/article.php?id=392\" target=\"_blank\">methyl iodide\u003c/a>—another known carcinogen and neurotoxin that is considered one of the most toxic chemicals on earth. But after\u003ca href=\"http://ww2.kqed.org/news/2012/11/21/methyl-iodide-manufacturer-to-end-sales-of-controversial-pesticide\" target=\"_blank\"> public uproar\u003c/a>, the manufacturer, Arysta LifeScience Corporation, withdrew it from the market in 2012.\u003c/p>\n\u003cp>And while other chemicals are plentiful in the marketplace, some advocates of alternative farming methods see a positive side to the phase out: New organic and agroecological methods–like the ones Farm Fuel is working on–are on the rise in the 2.6 billion industry.\u003c/p>\n\u003cfigure id=\"attachment_92047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\" alt=\"Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn \" width=\"1024\" height=\"575\" class=\"size-full wp-image-92047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn\u003c/figcaption>\u003c/figure>\n\u003ch3>A Real Sea Change? Or Just Different Pesticides?\u003c/h3>\n\u003cp>While the \u003ca href=\"http://news.agropages.com/News/NewsDetail---6315.htm\" target=\"_blank\">European Union phased out methyl bromide\u003c/a> completely in 2013, the \u003ca href=\"http://www.epa.gov/ozone/mbr/cueinfo.html\" target=\"_blank\">Environmental Protection Agency (EPA) has been granting so-called critical use exemptions (CUEs) since 2005\u003c/a>. These have been granted whenever an industry argues that not using methyl bromide would create “significant market disruptions” and when there are “no technically or economically feasible alternatives or substitutes.” But after 2016, CUEs will no longer be an option.\u003c/p>\n\u003cp>For California growers, this change is worrisome. Today, strawberry farms and nurseries account for nearly all methyl bromide used in agriculture. But they’ve only been granted a CUE for 412 tons this year, enough to treat 8,000 acres, or 20 percent of the 40,000 acres planted in strawberries, according to Carolyn O’Donnell, Communication Director at the \u003ca href=\"http://www.calstrawberry.com/\" target=\"_blank\">California Strawberry Commission\u003c/a> (CSC).\u003c/p>\n\u003cp>In 2016, that number will drop to 255 tons–enough for only around 9 percent of the current strawberry acreage.\u003c/p>\n\u003cp>To help growers make the inevitable transition, University of California and U.S. Department of Agriculture (USDA) researchers have spent several years testing methyl bromide alternatives, both chemical and biological, with well over $5 million in grants.\u003c/p>\n\u003cp>Professor Carol Shennan, an agroecologist at the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">University of California, Santa Cruz\u003c/a>, is at the forefront of the research with multiple year grants from the USDA to study Anaerobic Soil Disinfestation at the farm scale. Over 10 years, Dr. Shennan and lead researcher Dr. Joji Muramoto have seen \u003ca href=\"https://www.youtube.com/watch?v=_7phq_p2JQk\" target=\"_blank\">positive results with field tests\u003c/a> on farms around the state. In fact, \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2015/2015CUNStrawberry.pdf\" target=\"_blank\">a government document\u003c/a> notes that, “These experimental trials have shown good disease suppression and fruit yields comparable to methyl bromide treatments and other chemical fumigants.”\u003c/p>\n\u003cp>Farm Fuel brought ASD to market in 2011, which was its first commercial introduction. In 2013, California’s Department of Pesticide Regulation (DPR) awarded the company a three-year grant to introduce conventional growers to the non-toxic alternative. Currently, the company has 22 trial sites across California and another 28 commercial clients. It estimates that about 25 percent of the new acreage it treated in 2014 was on conventional farms. Farm Fuel also claims that it is cost effective, with a per acre cost of $2,700 compared to $3,900 or more for methyl bromide.\u003c/p>\n\u003cp>Despite these efforts, most conventional growers will begin using other fumigants. In particular, the \u003ca href=\"http://www.epa.gov/ozone/mbr/alts.html\" target=\"_blank\">EPA recommends\u003c/a> as substitutes chloropicrin and 1,3-D, and combinations of the two with other chemicals. Neither is considered as effective as methyl bromide and both have negative \u003ca href=\"http://www.nrdc.org/health/kids/farm/chap1.asp\" target=\"_blank\">health impacts\u003c/a>.\u003c/p>\n\u003cp>After World War I, leftover stockpiles of \u003ca href=\"http://www.cdc.gov/niosh/ershdb/EmergencyResponseCard_29750034.html\" target=\"_blank\">chloropicrin\u003c/a>—a weapon then nicknamed “vomiting gas”—were directed to agricultural use. Although its use is on the rise in the U.S., chloropicrin was \u003ca href=\"http://www.pesticides.gov.uk/guidance/industries/pesticides/topics/pesticide-approvals/eu/eu-reviews/Withdrawal-of-chloropicrin-products-from-the-market\" target=\"_blank\">phased out in Europe\u003c/a> in 2013 due to respiratory health effects. The other go-to fumigant is 1,3-D, a known carcinogen produced by Dow Chemical. The DPR outlawed \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1519572/\" target=\"_blank\">1,3-D\u003c/a> in 1990, but allowed it back on the market in 2004 with restrictions, anticipating its need in light of the phase-out of methyl bromide.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdpr.ca.gov/dprbios.htm\" target=\"_blank\">DPR Director Brian Leahy\u003c/a> believes that ASD shows promise and he says that the department is actively committed to helping California farmers find less toxic ways to tackle soilborne pests and reduce their use of chemical fumigants. Leahy, a former organic rice farmer, said in a recent email exchange: “It is no secret that the department has and continues to take a long hard look at fumigants to ensure they are used in a protective manner. DPR believes the right to farm does not mean the right to cause harm.”\u003c/p>\n\u003cp>“Slowly but surely the fumigant tools are going away,” says the California Strawberry Commission’s O’Donnell. The Commission also received a grant from DPR to study ASD in 2014.\u003c/p>\n\u003cp>As O’Donnell sees it there is no one-size-fits-all solution to the pests that plague strawberry growers, but adding ASD to the toolbox is good for all farmers. “What is coming out of the research is essentially a cookbook full of recipes,” says O’Donnell. “‘If you have this soil type and these types of disease organisms, then these are the materials and methods you need to use,’ and so on.”\u003c/p>\n\u003cp>O’Donnell says that strawberry farmers are already in the habit of trying out new techniques on small sections of their fields—and that 20 percent of conventional growers also have organic operations. Plus, she says, “Anyone who’s working on strawberries—they’re all talking to each other.” CSC also hosts “field days” to help farmers connect to scientists.\u003c/p>\n\u003cp>However, O’Donnell is hesitant to embrace biological controls because she says it’s unclear whether they’ll be able to perform as consistently as fumigants over the long term.\u003c/p>\n\u003cp>What farmers need—or want—is another magic bullet. O’Donnell, whose organization represents approximately 400 farmers, points to the up-front investment strawberry farmers make, spending up to $20,000 per acre for the land, plants, fertilizer, etc. before they harvest a single berry. “If your crop peters out, you lose your investment—and sometimes your house or your business.” In other words, farmers have to be sure they’ll protect their investment or they won’t adopt new methods.\u003c/p>\n\u003ch3>What About Organic?\u003c/h3>\n\u003cp>Some farmers have been growing strawberries for years without methyl bromide. Take \u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cochran\" target=\"_blank\">Jim Cochran\u003c/a>, president of \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, a 75-acre farm in Davenport, just north of Santa Cruz. Cochran is also the first farmer to grow organic strawberries in the state. He sits on the board of directors at Farm Fuel and is part of the company’s ASD trials along with seven other strawberry farms, in collaboration with the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">Center for Agroecology & Sustainable Food Systems\u003c/a> at U.C. Santa Cruz.\u003c/p>\n\u003cp>Like any strawberry farmer, Cochran is concerned with pests and diseases and he is interested in ASD. However, for over 30 years he has relied on traditional organic practices such as adding compost to his soil and crop rotations. Each field gets planted in strawberries just once every five or six years. During other years the fields are planted with crops like cauliflower or broccoli—which are modestly profitable—or the fields are fallow with cover crops like alfalfa. On the other hand, conventional growers who rely on chemical fumigants grow strawberries in the same field every other year.\u003c/p>\n\u003cp>“The multi-crop organic farm is vastly more complex than the single crop chemical strawberry farm. It requires much more management,” says Cochran. Crop rotation and organic methods are expensive and the yields are generally a little lower. “It’s not easy. What we’re up against is people who use chemicals and produce strawberries at $2.50 a basket and can still be quite profitable,” he says.\u003c/p>\n\u003cp>\u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cantisano\" target=\"_blank\">Amigo Cantisano\u003c/a>, a leading organics advisor who helped found the \u003ca href=\"http://eco-farm.org/\" target=\"_blank\">Ecological Farming Association\u003c/a> and \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> (CCOF), says that ASD is “an increasingly viable alternative to methyl bromide, and that’s a good thing.” But he worries that fumigants allow farmers not to “deal with soil biologically in a holistic way.”\u003c/p>\n\u003cp>As Cantisano sees it, controls—whether they are chemical or biological—allow farmers to forego building up the necessary \u003ca href=\"http://www.soilfoodweb.com/\" target=\"_blank\">soil foodweb\u003c/a>. And fungicides wipe out soil flora, which create resistance to the very pathogens methyl bromide is used to kill. “The lack of a long-term \u003ca href=\"http://science.howstuffworks.com/environmental/green-science/organic-farming1.htm\" target=\"_blank\">crop rotation\u003c/a> system eliminates the opportunity for the soil to cleanse itself biologically,” he says.\u003c/p>\n\u003cp>Of course, it’s not just conventional growers who rely on methyl bromide. While organic farmers do not use it in the fields, their \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2013/2013CUNStrawberryNursery.pdf\" target=\"_blank\">certified pest-free nursery “starts”\u003c/a> (baby plants) are grown in soil sterilized with methyl bromide, just like conventional growers. This is legal for certified organic farms, and the justification is that even one diseased start could ruin an entire crop.\u003c/p>\n\u003cp>According to Lisa Bunin, Organic Policy Director at the \u003ca href=\"http://www.centerforfoodsafety.org/\" target=\"_blank\">Center for Food Safety\u003c/a> (CFS), “Both stages in the strawberry production process use enormous amounts of methyl bromide, and both represent critical junctures in the supply chain that need to figure out alternative production strategies.” According to a \u003ca href=\"https://beta.cironline.org/reports/even-organic-strawberries-are-grown-with-dangerous-pesticides/\" target=\"_blank\">recent in-depth report by the Center for Investigative Reporting\u003c/a>, CFS is leading a project to grow an experimental nursery crop of organic strawberry starts in Central California, and late last year, six organic farms planted those starts in soil for the first time.\u003c/p>\n\u003ch3>What Lies Ahead?\u003c/h3>\n\u003cp>While the DPR will clearly continue to allow—and indeed support—the use of chemical fumigants, Director Leahy is cognizant of the bigger picture. “In order to better understand pest control for any crop, California needs to better understand the soil ecosystem and how pests behave,” he says. “This requires a major public investment and dedicated research.”\u003c/p>\n\u003cp>Meanwhile, it’s likely that companies like \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel\u003c/a> will gradually make inroads into the market as they develop relationships with the many curious farmers willing to give ASD and other biological approaches a try.\u003c/p>\n\u003cp>Back in 1996–just a couple years after the Montreal Protocol’s phase-out went into effect–some individuals at the EPA were already talking about non-chemical approaches. In a \u003ca href=\"http://mbao.org/orgsber2.html\" target=\"_blank\">paper they released that year\u003c/a>, the officials wrote: “Organic strawberry production is an effective integrated approach that offers an alternative to methyl bromide use for California strawberries.” Sometimes we have to look back to look forward.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nJillian Laurel Steinberger is on the case, always looking for a good story to write about plants, health, and food justice. Recent stories investigate the herbal economy, mushroom culture, Fibershed, drought tolerant edible gardening, and rethinking wheat. Her style is informed by whole systems thinking and pattern literacy à la Permaculture. She is a regular contributor to \u003cem>Edible East Bay\u003c/em> and \u003cem>Edible Monterey Bay\u003c/em>, and her work has appeared in \u003cem>BUST\u003c/em>, \u003cem>Bitch\u003c/em>, the \u003cem>San Francisco Chronicle\u003c/em>, \u003cem>San Jose Mercury News\u003c/em>, and the \u003cem>Huffington Post\u003c/em>. \u003c/p>\n\n","blocks":[],"excerpt":"When it comes to growing strawberries, Farm Fuel, Inc., a Watsonville, California-based company, is on the cutting edge.","status":"publish","parent":0,"modified":1421270449,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":2284},"headData":{"title":"The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green? | KQED","description":"When it comes to growing strawberries, Farm Fuel, Inc., a Watsonville, California-based company, is on the cutting edge.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92041 http://blogs.kqed.org/bayareabites/?p=92041","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/13/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/","disqusTitle":"The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green? ","path":"/bayareabites/92041/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92046\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\" alt=\"Strawberries in the field. Photo: Shutterstock\" width=\"680\" height=\"346\" class=\"size-full wp-image-92046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries in the field. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/jsteinberger/\" target=\"_blank\">Jillian Steinberger\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">Civil Eats\u003c/a> (1/12/15)\u003c/p>\n\u003cp>When it comes to growing strawberries, \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel, Inc.\u003c/a>, a Watsonville, California-based company, is on the cutting edge.\u003c/p>\n\u003cp>The company grows wild and domesticated mustard and lightly processes the harvest into mustard meal, a soil amendment. They also work with farmers on a technique called \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=424327\" target=\"_blank\">Anaerobic Soil Disinfestation (ASD)\u003c/a>. This precise farming technique involves applying a combination of water and carbon-rich material (think rice bran, grape pomace, mustard meal, and molasses), and then wrapping the soil in plastic. Under the plastic, the ingredients combine to create anaerobic conditions.\u003c/p>\n\u003cp>The idea with both of these approaches is to kill the organisms that cause the \u003ca href=\"http://en.wikipedia.org/wiki/List_of_strawberry_diseases\" target=\"_blank\">long list of diseases\u003c/a> that plague strawberry farmers–without pesticides or \u003ca href=\"http://www.panna.org/resources/specific-pesticides/fumigants\" target=\"_blank\">fumigants\u003c/a> (a form of pesticide that treats the soil before anything is even planted). Why the search for alternatives?\u003c/p>\n\u003cp>“As pesticide use becomes more restricted, growers have a greater need for solutions that are effective and affordable,” says Farm Fuel CEO and research director Stefanie Bourcier, who has received sizable grants to work with both organic and conventional farmers on these non-toxic techniques. “Ultimately, ASD and mustard meal offer both organic and conventional growers more options.”\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 restrictions Bourcier is talking about are no small change. For over 40 years, U.S. strawberry farms–88 percent of which are in California–have relied on methyl bromide, the pesticide that works like a “magic bullet” to control diseases, persistent pests, and weeds. Methyl bromide has made it possible for growers to blanket coastal communities—from Santa Cruz south to Ventura County—with acres of perfect red berries that sell for as little as $2 to $3 a basket.\u003c/p>\n\u003cp>Now, after a very long, gradual phase out, this fumigant–also a \u003ca href=\"http://ehp.niehs.nih.gov/1205682/\" target=\"_blank\">potent neurotoxin\u003c/a>, known for affecting the health of \u003ca href=\"http://www.ewg.org/research/heavy-methyl-bromide-use-near-california-schools/health-effects-methyl-bromide\" target=\"_blank\">populations\u003c/a> living close to strawberry fields and a contributor to the \u003ca href=\"http://www.mnn.com/home-blog/guest-columnist/blogs/can-private-industry-solve-the-dead-sea-disaster-it-created\" target=\"_blank\">disappearance of the Dead Sea\u003c/a>–will no longer be in use by 2017.\u003c/p>\n\u003cp>Methyl bromide sterilizes the soil by killing off virtually all micro-organisms, good and bad. But the chemical also contributes to the thinning of the stratospheric ozone layer when it evaporates during application. For this reason, thanks to the internationally binding \u003ca href=\"http://ozone.unep.org/new_site/en/montreal_protocol.php\" target=\"_blank\">Montreal Protocol\u003c/a>, it has been gradually disappearing from the marketplace since 1993.\u003c/p>\n\u003cp>Now, most conventional growers–many of whom say there are no other reliable methods to eradicate pests and diseases–are scrambling for other options. Farmers and regulators have invested considerable resources into other fumigants, including the highly controversial \u003ca href=\"http://www.pesticidereform.org/article.php?id=392\" target=\"_blank\">methyl iodide\u003c/a>—another known carcinogen and neurotoxin that is considered one of the most toxic chemicals on earth. But after\u003ca href=\"http://ww2.kqed.org/news/2012/11/21/methyl-iodide-manufacturer-to-end-sales-of-controversial-pesticide\" target=\"_blank\"> public uproar\u003c/a>, the manufacturer, Arysta LifeScience Corporation, withdrew it from the market in 2012.\u003c/p>\n\u003cp>And while other chemicals are plentiful in the marketplace, some advocates of alternative farming methods see a positive side to the phase out: New organic and agroecological methods–like the ones Farm Fuel is working on–are on the rise in the 2.6 billion industry.\u003c/p>\n\u003cfigure id=\"attachment_92047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\" alt=\"Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn \" width=\"1024\" height=\"575\" class=\"size-full wp-image-92047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn\u003c/figcaption>\u003c/figure>\n\u003ch3>A Real Sea Change? Or Just Different Pesticides?\u003c/h3>\n\u003cp>While the \u003ca href=\"http://news.agropages.com/News/NewsDetail---6315.htm\" target=\"_blank\">European Union phased out methyl bromide\u003c/a> completely in 2013, the \u003ca href=\"http://www.epa.gov/ozone/mbr/cueinfo.html\" target=\"_blank\">Environmental Protection Agency (EPA) has been granting so-called critical use exemptions (CUEs) since 2005\u003c/a>. These have been granted whenever an industry argues that not using methyl bromide would create “significant market disruptions” and when there are “no technically or economically feasible alternatives or substitutes.” But after 2016, CUEs will no longer be an option.\u003c/p>\n\u003cp>For California growers, this change is worrisome. Today, strawberry farms and nurseries account for nearly all methyl bromide used in agriculture. But they’ve only been granted a CUE for 412 tons this year, enough to treat 8,000 acres, or 20 percent of the 40,000 acres planted in strawberries, according to Carolyn O’Donnell, Communication Director at the \u003ca href=\"http://www.calstrawberry.com/\" target=\"_blank\">California Strawberry Commission\u003c/a> (CSC).\u003c/p>\n\u003cp>In 2016, that number will drop to 255 tons–enough for only around 9 percent of the current strawberry acreage.\u003c/p>\n\u003cp>To help growers make the inevitable transition, University of California and U.S. Department of Agriculture (USDA) researchers have spent several years testing methyl bromide alternatives, both chemical and biological, with well over $5 million in grants.\u003c/p>\n\u003cp>Professor Carol Shennan, an agroecologist at the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">University of California, Santa Cruz\u003c/a>, is at the forefront of the research with multiple year grants from the USDA to study Anaerobic Soil Disinfestation at the farm scale. Over 10 years, Dr. Shennan and lead researcher Dr. Joji Muramoto have seen \u003ca href=\"https://www.youtube.com/watch?v=_7phq_p2JQk\" target=\"_blank\">positive results with field tests\u003c/a> on farms around the state. In fact, \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2015/2015CUNStrawberry.pdf\" target=\"_blank\">a government document\u003c/a> notes that, “These experimental trials have shown good disease suppression and fruit yields comparable to methyl bromide treatments and other chemical fumigants.”\u003c/p>\n\u003cp>Farm Fuel brought ASD to market in 2011, which was its first commercial introduction. In 2013, California’s Department of Pesticide Regulation (DPR) awarded the company a three-year grant to introduce conventional growers to the non-toxic alternative. Currently, the company has 22 trial sites across California and another 28 commercial clients. It estimates that about 25 percent of the new acreage it treated in 2014 was on conventional farms. Farm Fuel also claims that it is cost effective, with a per acre cost of $2,700 compared to $3,900 or more for methyl bromide.\u003c/p>\n\u003cp>Despite these efforts, most conventional growers will begin using other fumigants. In particular, the \u003ca href=\"http://www.epa.gov/ozone/mbr/alts.html\" target=\"_blank\">EPA recommends\u003c/a> as substitutes chloropicrin and 1,3-D, and combinations of the two with other chemicals. Neither is considered as effective as methyl bromide and both have negative \u003ca href=\"http://www.nrdc.org/health/kids/farm/chap1.asp\" target=\"_blank\">health impacts\u003c/a>.\u003c/p>\n\u003cp>After World War I, leftover stockpiles of \u003ca href=\"http://www.cdc.gov/niosh/ershdb/EmergencyResponseCard_29750034.html\" target=\"_blank\">chloropicrin\u003c/a>—a weapon then nicknamed “vomiting gas”—were directed to agricultural use. Although its use is on the rise in the U.S., chloropicrin was \u003ca href=\"http://www.pesticides.gov.uk/guidance/industries/pesticides/topics/pesticide-approvals/eu/eu-reviews/Withdrawal-of-chloropicrin-products-from-the-market\" target=\"_blank\">phased out in Europe\u003c/a> in 2013 due to respiratory health effects. The other go-to fumigant is 1,3-D, a known carcinogen produced by Dow Chemical. The DPR outlawed \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1519572/\" target=\"_blank\">1,3-D\u003c/a> in 1990, but allowed it back on the market in 2004 with restrictions, anticipating its need in light of the phase-out of methyl bromide.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdpr.ca.gov/dprbios.htm\" target=\"_blank\">DPR Director Brian Leahy\u003c/a> believes that ASD shows promise and he says that the department is actively committed to helping California farmers find less toxic ways to tackle soilborne pests and reduce their use of chemical fumigants. Leahy, a former organic rice farmer, said in a recent email exchange: “It is no secret that the department has and continues to take a long hard look at fumigants to ensure they are used in a protective manner. DPR believes the right to farm does not mean the right to cause harm.”\u003c/p>\n\u003cp>“Slowly but surely the fumigant tools are going away,” says the California Strawberry Commission’s O’Donnell. The Commission also received a grant from DPR to study ASD in 2014.\u003c/p>\n\u003cp>As O’Donnell sees it there is no one-size-fits-all solution to the pests that plague strawberry growers, but adding ASD to the toolbox is good for all farmers. “What is coming out of the research is essentially a cookbook full of recipes,” says O’Donnell. “‘If you have this soil type and these types of disease organisms, then these are the materials and methods you need to use,’ and so on.”\u003c/p>\n\u003cp>O’Donnell says that strawberry farmers are already in the habit of trying out new techniques on small sections of their fields—and that 20 percent of conventional growers also have organic operations. Plus, she says, “Anyone who’s working on strawberries—they’re all talking to each other.” CSC also hosts “field days” to help farmers connect to scientists.\u003c/p>\n\u003cp>However, O’Donnell is hesitant to embrace biological controls because she says it’s unclear whether they’ll be able to perform as consistently as fumigants over the long term.\u003c/p>\n\u003cp>What farmers need—or want—is another magic bullet. O’Donnell, whose organization represents approximately 400 farmers, points to the up-front investment strawberry farmers make, spending up to $20,000 per acre for the land, plants, fertilizer, etc. before they harvest a single berry. “If your crop peters out, you lose your investment—and sometimes your house or your business.” In other words, farmers have to be sure they’ll protect their investment or they won’t adopt new methods.\u003c/p>\n\u003ch3>What About Organic?\u003c/h3>\n\u003cp>Some farmers have been growing strawberries for years without methyl bromide. Take \u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cochran\" target=\"_blank\">Jim Cochran\u003c/a>, president of \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, a 75-acre farm in Davenport, just north of Santa Cruz. Cochran is also the first farmer to grow organic strawberries in the state. He sits on the board of directors at Farm Fuel and is part of the company’s ASD trials along with seven other strawberry farms, in collaboration with the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">Center for Agroecology & Sustainable Food Systems\u003c/a> at U.C. Santa Cruz.\u003c/p>\n\u003cp>Like any strawberry farmer, Cochran is concerned with pests and diseases and he is interested in ASD. However, for over 30 years he has relied on traditional organic practices such as adding compost to his soil and crop rotations. Each field gets planted in strawberries just once every five or six years. During other years the fields are planted with crops like cauliflower or broccoli—which are modestly profitable—or the fields are fallow with cover crops like alfalfa. On the other hand, conventional growers who rely on chemical fumigants grow strawberries in the same field every other year.\u003c/p>\n\u003cp>“The multi-crop organic farm is vastly more complex than the single crop chemical strawberry farm. It requires much more management,” says Cochran. Crop rotation and organic methods are expensive and the yields are generally a little lower. “It’s not easy. What we’re up against is people who use chemicals and produce strawberries at $2.50 a basket and can still be quite profitable,” he says.\u003c/p>\n\u003cp>\u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cantisano\" target=\"_blank\">Amigo Cantisano\u003c/a>, a leading organics advisor who helped found the \u003ca href=\"http://eco-farm.org/\" target=\"_blank\">Ecological Farming Association\u003c/a> and \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> (CCOF), says that ASD is “an increasingly viable alternative to methyl bromide, and that’s a good thing.” But he worries that fumigants allow farmers not to “deal with soil biologically in a holistic way.”\u003c/p>\n\u003cp>As Cantisano sees it, controls—whether they are chemical or biological—allow farmers to forego building up the necessary \u003ca href=\"http://www.soilfoodweb.com/\" target=\"_blank\">soil foodweb\u003c/a>. And fungicides wipe out soil flora, which create resistance to the very pathogens methyl bromide is used to kill. “The lack of a long-term \u003ca href=\"http://science.howstuffworks.com/environmental/green-science/organic-farming1.htm\" target=\"_blank\">crop rotation\u003c/a> system eliminates the opportunity for the soil to cleanse itself biologically,” he says.\u003c/p>\n\u003cp>Of course, it’s not just conventional growers who rely on methyl bromide. While organic farmers do not use it in the fields, their \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2013/2013CUNStrawberryNursery.pdf\" target=\"_blank\">certified pest-free nursery “starts”\u003c/a> (baby plants) are grown in soil sterilized with methyl bromide, just like conventional growers. This is legal for certified organic farms, and the justification is that even one diseased start could ruin an entire crop.\u003c/p>\n\u003cp>According to Lisa Bunin, Organic Policy Director at the \u003ca href=\"http://www.centerforfoodsafety.org/\" target=\"_blank\">Center for Food Safety\u003c/a> (CFS), “Both stages in the strawberry production process use enormous amounts of methyl bromide, and both represent critical junctures in the supply chain that need to figure out alternative production strategies.” According to a \u003ca href=\"https://beta.cironline.org/reports/even-organic-strawberries-are-grown-with-dangerous-pesticides/\" target=\"_blank\">recent in-depth report by the Center for Investigative Reporting\u003c/a>, CFS is leading a project to grow an experimental nursery crop of organic strawberry starts in Central California, and late last year, six organic farms planted those starts in soil for the first time.\u003c/p>\n\u003ch3>What Lies Ahead?\u003c/h3>\n\u003cp>While the DPR will clearly continue to allow—and indeed support—the use of chemical fumigants, Director Leahy is cognizant of the bigger picture. “In order to better understand pest control for any crop, California needs to better understand the soil ecosystem and how pests behave,” he says. “This requires a major public investment and dedicated research.”\u003c/p>\n\u003cp>Meanwhile, it’s likely that companies like \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel\u003c/a> will gradually make inroads into the market as they develop relationships with the many curious farmers willing to give ASD and other biological approaches a try.\u003c/p>\n\u003cp>Back in 1996–just a couple years after the Montreal Protocol’s phase-out went into effect–some individuals at the EPA were already talking about non-chemical approaches. In a \u003ca href=\"http://mbao.org/orgsber2.html\" target=\"_blank\">paper they released that year\u003c/a>, the officials wrote: “Organic strawberry production is an effective integrated approach that offers an alternative to methyl bromide use for California strawberries.” Sometimes we have to look back to look forward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nJillian Laurel Steinberger is on the case, always looking for a good story to write about plants, health, and food justice. Recent stories investigate the herbal economy, mushroom culture, Fibershed, drought tolerant edible gardening, and rethinking wheat. Her style is informed by whole systems thinking and pattern literacy à la Permaculture. She is a regular contributor to \u003cem>Edible East Bay\u003c/em> and \u003cem>Edible Monterey Bay\u003c/em>, and her work has appeared in \u003cem>BUST\u003c/em>, \u003cem>Bitch\u003c/em>, the \u003cem>San Francisco Chronicle\u003c/em>, \u003cem>San Jose Mercury News\u003c/em>, and the \u003cem>Huffington Post\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92041/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green","authors":["5583"],"categories":["bayareabites_13718","bayareabites_1874","bayareabites_10028","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14065","bayareabites_11445","bayareabites_1012"],"featImg":"bayareabites_92046","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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