The first tender spears of asparagus are always a welcome sight at the farmers market, a sign that spring is on its way. But some of that seasonal excitement is fading, now that bunches can be found on grocery store shelves throughout the winter.
“Asparagus has become available year round, whereas before it was just a springtime crop in the United States,” says Roscoe Zuckerman of Zuckerman’s Farm, whose asparagus season typically runs about 16 weeks, from February through May.
The recent influx of Mexican asparagus has farmers like Roscoe worried about the future. A fourth-generation asparagus and potato grower in Stockton, he farms about 260 acres of asparagus, a number that has been decreasing over the years as the wholesale market has shifted. He grandfather once grew 4,500 acres of green and white spears.
On the shelf, imported asparagus may be as cheap as $2 a pound. At such prices, it’s nearly impossible for domestic growers to break even. “Mexican asparagus is being bought wholesale at around $0.64 a pound,” Roscoe says. “My cost this time of year is about $1.03 a pound for harvesting and packing, and that’s without growing costs.”
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Because the costs of harvest are so high, he has been cutting his losses by doing something no farmer wants to do: disking viable crop, which means cutting spears and leaving them in the field. “How can you grow a crop and not be able to sell it?” he laments.
Loss of Market Share
Asparagus was first planted in California in the 1850s in the fertile Sacramento-San Joaquin River Delta, and the state still leads the nation in asparagus production. But acreage has been in decline in recent years. According to the National Agricultural Statistics Service, there were 12,000 acres of asparagus in 2012, down from 29,000 in 2003.
“The asparagus industry in our area is dying a slow death,” says Roscoe.
Over the last two decades, free trade agreements like NAFTA have contributed to this shift, dramatically changing what’s on the American plate. The glut of imports has created a year-round expectation for cheap asparagus, tomatoes, raspberries, and other seasonal crops.
While global trade seems like a win in terms of food availability and access, particularly in colder parts of the US, the elimination of tariffs means that wholesale prices have fallen, making it difficult for US growers to compete with countries like Mexico and Peru. Today, more and more Americans are eating asparagus, but it is estimated that imports make up as much as 90 percent of the market.
Food of the Kings
Though it is referred to in the industry simply at “grass,” asparagus has historically been considered an aristocrat of the plant kingdom, commanding higher prices than most vegetables. Few consumers understand the patience and hard work that go into growing this unusual perennial crop.
Planting asparagus “crowns” is a significant time investment for farmers, as new plants must establish themselves for two or three years in the ground before producing harvestable shoots. Once mature, the plants may be harvested for up to 20 years, but only about half a pound of spears may be picked from each plant over the course of a season.
It’s a demanding plant that requires vigilant attention from growers. “Asparagus is temperature- and light-driven,” Roscoe explains. “For example, during a full moon, you have water that’s coming up in the soil, which gives the plants more oomph. You’ve also got light from the moon, so production usually spikes.”
On hot days, asparagus can grow upwards of 7 inches a day, which means that Roscoe may be sending workers out into the field to harvest from the same plants within 18 to 24 hours.
Fair Share for Labor
Harvesting asparagus is one of the more labor-intensive jobs in agriculture. Roscoe estimates that every spear is touched by human hands about 20 times from field to market, as it is cut, picked up, passed down rows, put in piles, and eventually sorted by size in the packing shed. Thick shoots come from younger, stronger plants, while the thin shoots are from older plants.
Second-generation farmer Thaddeus Barsotti of Capay Organic, which grows 60 acres of organic asparagus for direct sales as well as wholesale markets, estimates that his asparagus harvest costs are 30 to 50% of the total production cost.
A discrepancy in labor standards is a significant factor in the higher price of locally grown asparagus. Zuckerman’s conventionally grown asparagus sells for $3.50 a bunch at the farmers market, while Capay’s organic asparagus is $5.
“In California, we’re required to pay minimum wage and we have Cal/OSHA responsibilities,” explains Thaddeus. “These things are important, and they are also expensive.” According to Roscoe, a Mexican laborer gets paid $10 a day.
Taking “Stalk” in Direct Markets
In a depressed wholesale asparagus market, both Zuckerman’s Farm and Capay Organic rely heavily on farmers markets and CSAs to keep their sales afloat. “The only business that I can make money at is farmers markets, which includes restaurant trade,” says Roscoe. He estimates that farmers markets make up half of his business.
Farmers markets also offer the opportunity to communicate the freshness of a locally grown product that is harvested the day before market, in contrast to asparagus that has traveled thousands of miles and may be a week old before it hits market shelves.
Direct channels also allow farmers to talk about the true costs of their product. Thaddeus notes, “I think free trade has its place, but it can make things difficult for local ag producers, because when a product comes across the border, people don’t know the story behind it.”
“That’s what’s cool about farmers markets, CSAs, and any direct connection farms can have with the consumer,” he continues. “People are willing to pay fair prices for fair food.”
Support Zuckerman’s Farm on Saturday, Tuesday, and Thursday and Capay Organic on Saturday at theFerry Plaza Farmers Market.
Sponsored
See for yourself how Zuckerman’s asparagus is grown and harvested on CUESA's next farm tour on April 13.Buy tickets now.
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On his spare time, Josh enjoys experimenting with flavors for a new cocktail or finding the next exciting wine pairing.","avatar":"https://secure.gravatar.com/avatar/4fa7cfd9beceb2866723b319d5b427fe?s=600&d=mm&r=g","twitter":null,"facebook":null,"instagram":"sommeligay","linkedin":null,"sites":[{"site":"","roles":["editor"]},{"site":"arts","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Josh Decolongon | KQED","description":"Audience Engagement Producer, KQED Food","ogImgSrc":"https://secure.gravatar.com/avatar/4fa7cfd9beceb2866723b319d5b427fe?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4fa7cfd9beceb2866723b319d5b427fe?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/jdecolongon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337630":{"type":"posts","id":"food_1337630","meta":{"index":"posts_1716263798","site":"food","id":"1337630","found":true},"guestAuthors":[],"slug":"chicken-and-waffles","title":"Chicken and Waffles: from Amish Country to Harlem","publishDate":1716912023,"format":"video","headTitle":"Chicken and Waffles: from Amish Country to Harlem | KQED","labelTerm":{},"content":"\u003cp>The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims in the 1600s to the supper clubs of the Harlem Renaissance to a soul food restaurant chain in Hollywood. Follow along as we learn how this delicious pairing stood the test of time.\u003c/p>\n\u003cp>Thanks to Chef Geoff Davis, James Beard-nominated founder of \u003ca href=\"https://www.burdelloakland.com/\" target=\"_blank\" rel=\"noopener\">Burdell Soul Food\u003c/a> in Oakland, for sharing his story and showing us his take on chicken and waffles.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skill-part-1/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 1\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skills-part-2/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 2\u003c/a>\u003cbr>\n\u003ca href=\"https://www.harlemworldmagazine.com/wells-restaurant-in-harlem-the-best-chicken-and-waffles-in-the-world-1938-1982/\" target=\"_blank\" rel=\"noopener\">Well’s Restaurant In Harlem, The Best Chicken And Waffles In The World 1938-1982\u003c/a>\u003cbr>\n\u003ca href=\"https://harlembespoke.blogspot.com/2009/11/remember-home-of-chicken-and-waffles.html\" target=\"_blank\" rel=\"noopener\">REMEMBER: The Home of Chicken and Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roscoeschickenandwaffles.com/\" target=\"_blank\" rel=\"noopener\">Roscoe’s House of Chicken’ n Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.burdelloakland.com/people-and-partners\" target=\"_blank\" rel=\"noopener\">Chef Geoff Davis\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thefoodgriot.com/\" target=\"_blank\" rel=\"noopener\">Tonya Hopkins\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/author/hdmiller/\" target=\"_blank\" rel=\"noopener\">Howard Miller\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\" target=\"_blank\" rel=\"noopener\">William Woy Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.andrewlawler.com/chicken-book/\" target=\"_blank\" rel=\"noopener\">Andrew Lawler\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1716593243,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":320},"headData":{"title":"Chicken and Waffles: from Amish Country to Harlem | KQED","description":"The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chicken and Waffles: from Amish Country to Harlem","datePublished":"2024-05-28T09:00:23-07:00","dateModified":"2024-05-24T16:27:23-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/-rcnjlnQlLU","sticky":false,"nprByline":"Manjula Varghese","subhead":"Uncover the savory saga of chicken and waffles, where Pennsylvania Dutch tradition meets Southern soul, tracing its journey from colonial America to Hollywood glamor.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337630/chicken-and-waffles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims in the 1600s to the supper clubs of the Harlem Renaissance to a soul food restaurant chain in Hollywood. Follow along as we learn how this delicious pairing stood the test of time.\u003c/p>\n\u003cp>Thanks to Chef Geoff Davis, James Beard-nominated founder of \u003ca href=\"https://www.burdelloakland.com/\" target=\"_blank\" rel=\"noopener\">Burdell Soul Food\u003c/a> in Oakland, for sharing his story and showing us his take on chicken and waffles.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skill-part-1/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 1\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skills-part-2/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 2\u003c/a>\u003cbr>\n\u003ca href=\"https://www.harlemworldmagazine.com/wells-restaurant-in-harlem-the-best-chicken-and-waffles-in-the-world-1938-1982/\" target=\"_blank\" rel=\"noopener\">Well’s Restaurant In Harlem, The Best Chicken And Waffles In The World 1938-1982\u003c/a>\u003cbr>\n\u003ca href=\"https://harlembespoke.blogspot.com/2009/11/remember-home-of-chicken-and-waffles.html\" target=\"_blank\" rel=\"noopener\">REMEMBER: The Home of Chicken and Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roscoeschickenandwaffles.com/\" target=\"_blank\" rel=\"noopener\">Roscoe’s House of Chicken’ n Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.burdelloakland.com/people-and-partners\" target=\"_blank\" rel=\"noopener\">Chef Geoff Davis\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thefoodgriot.com/\" target=\"_blank\" rel=\"noopener\">Tonya Hopkins\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/author/hdmiller/\" target=\"_blank\" rel=\"noopener\">Howard Miller\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\" target=\"_blank\" rel=\"noopener\">William Woy Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.andrewlawler.com/chicken-book/\" target=\"_blank\" rel=\"noopener\">Andrew Lawler\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337630/chicken-and-waffles","authors":["byline_food_1337630"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_328","food_150"],"featImg":"food_1337636","label":"food"},"food_1337551":{"type":"posts","id":"food_1337551","meta":{"index":"posts_1716263798","site":"food","id":"1337551","found":true},"guestAuthors":[],"slug":"the-real-life-san-francisco-diner-that-inspired-bobs-burgers","title":"The Real-Life San Francisco Diner That Inspired Bob's Burgers","publishDate":1716418541,"format":"video","headTitle":"The Real-Life San Francisco Diner That Inspired Bob’s Burgers | KQED","labelTerm":{},"content":"\u003cp>Did you know Bob’s Burgers has its roots in the Bay Area? Though the animated series is set on the East Coast, many of its defining elements were created in San Francisco. The theme song was written by creator Loren Bouchard, inspired by a drum and bass night at the nightclub below his 16th and Harrison Street apartment. The characters were designed by artist (and former \u003ca href=\"https://atlascafe.net/\">Altas Cafe\u003c/a> barista)\u003ca href=\"https://www.instagram.com/punksgitcut\"> Jay Howell\u003c/a>. The distinctly-San Franciscan Victorian architecture that comprises the Bob’s Burgers background environment were created by Mission District artist \u003ca href=\"https://www.sirronnorris.com/\">Sirron Norris\u003c/a>. And, yes, the Bob’s Burgers restaurant itself was modeled after a diner in San Francisco’s Dogpatch neighborhood. No Crumbs’ Josh Decolongon made a pilgrimage to the Just For You Cafe (now \u003ca href=\"https://www.giulianasjustforyou.com/\">Giuliana’s Just For You\u003c/a>) to sample the menu and discover what it was about this local restaurant that had captured Bouchard’s imagination.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>In KQED’s vertical video series \u003cem>No Crumbs\u003c/em>, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> and follow us on \u003ca href=\"http://Instagram.com/KQEDFood\">social\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1716418541,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":226},"headData":{"title":"The Real-Life San Francisco Diner That Inspired Bob's Burgers | KQED","description":"No Crumbs host Josh Decolongon tracks down the real-life San Francisco diner that inspired the animated sitcom Bob's Burgers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"No Crumbs host Josh Decolongon tracks down the real-life San Francisco diner that inspired the animated sitcom Bob's Burgers.","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Real-Life San Francisco Diner That Inspired Bob's Burgers","datePublished":"2024-05-22T15:55:41-07:00","dateModified":"2024-05-22T15:55:41-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/EHOv9huxGNY?si=Pgx2NxyAJrcrMTGK","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337551/the-real-life-san-francisco-diner-that-inspired-bobs-burgers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know Bob’s Burgers has its roots in the Bay Area? Though the animated series is set on the East Coast, many of its defining elements were created in San Francisco. The theme song was written by creator Loren Bouchard, inspired by a drum and bass night at the nightclub below his 16th and Harrison Street apartment. The characters were designed by artist (and former \u003ca href=\"https://atlascafe.net/\">Altas Cafe\u003c/a> barista)\u003ca href=\"https://www.instagram.com/punksgitcut\"> Jay Howell\u003c/a>. The distinctly-San Franciscan Victorian architecture that comprises the Bob’s Burgers background environment were created by Mission District artist \u003ca href=\"https://www.sirronnorris.com/\">Sirron Norris\u003c/a>. And, yes, the Bob’s Burgers restaurant itself was modeled after a diner in San Francisco’s Dogpatch neighborhood. No Crumbs’ Josh Decolongon made a pilgrimage to the Just For You Cafe (now \u003ca href=\"https://www.giulianasjustforyou.com/\">Giuliana’s Just For You\u003c/a>) to sample the menu and discover what it was about this local restaurant that had captured Bouchard’s imagination.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>In KQED’s vertical video series \u003cem>No Crumbs\u003c/em>, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> and follow us on \u003ca href=\"http://Instagram.com/KQEDFood\">social\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337551/the-real-life-san-francisco-diner-that-inspired-bobs-burgers","authors":["11828","11333"],"series":["food_331"],"categories":["food_1"],"tags":["food_347","food_349","food_350","food_261","food_230","food_348"],"featImg":"food_1337552","label":"source_food_1337551"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1716263798","site":"bayareabites","id":"51586","found":true},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1353400487,"format":"video","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":217,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":5},"modified":1502454171,"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T00:34:47-08:00","dateModified":"2017-08-11T05:22:51-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","status":"publish","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\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/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1716263798","site":"bayareabites","id":"95128","found":true},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1432134035,"format":"standard","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":653,"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":15},"modified":1556744711,"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T08:00:35-07:00","dateModified":"2019-05-01T14:05:11-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","status":"publish","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\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>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"food_1337545":{"type":"posts","id":"food_1337545","meta":{"index":"posts_1716263798","site":"food","id":"1337545","found":true},"guestAuthors":[],"slug":"a-dos-and-donts-guide-to-house-of-prime-rib","title":"A Do's and Don'ts Guide to House of Prime Rib","publishDate":1716417983,"format":"video","headTitle":"A Do’s and Don’ts Guide to House of Prime Rib | KQED","labelTerm":{},"content":"\u003cp>If you’ve ever lived in San Francisco, you know \u003ca href=\"https://www.houseofprimerib.net/\">the House of Prime Rib\u003c/a>. Founded in 1949 and renowned for its enormous portions, the House of Prime Rib is everyone’s go-to old school restaurant for anniversaries, birthdays, and other special events. If you’re a newbie to the city, you may be overwhelmed with questions like: how the heck do I get a reservation? What should I order? And how will I survive the onslaught of succulent meat? No Crumbs’ host Josh Decolongon has crafted a Do’s and Don’ts guide to ensure you have a stress-free visit at this famous Polk Gulch eatery.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>In KQED’s vertical video series \u003cem>No Crumbs\u003c/em>, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> and follow us on \u003ca href=\"http://Instagram.com/KQEDFood\">social\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1716417983,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":184},"headData":{"title":"A Do's and Don'ts Guide to House of Prime Rib | KQED","description":"KQED No Crumbs' host Josh Decolongon has crafted this Do's and Don’ts guide to eating at beloved San Francisco restaurant House of Prime Rib.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"KQED No Crumbs' host Josh Decolongon has crafted this Do's and Don’ts guide to eating at beloved San Francisco restaurant House of Prime Rib.","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Do's and Don'ts Guide to House of Prime Rib","datePublished":"2024-05-22T15:46:23-07:00","dateModified":"2024-05-22T15:46:23-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/EkOZPxo3qPM?si=s9z0vWX06USBmEyY","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337545/a-dos-and-donts-guide-to-house-of-prime-rib","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’ve ever lived in San Francisco, you know \u003ca href=\"https://www.houseofprimerib.net/\">the House of Prime Rib\u003c/a>. Founded in 1949 and renowned for its enormous portions, the House of Prime Rib is everyone’s go-to old school restaurant for anniversaries, birthdays, and other special events. If you’re a newbie to the city, you may be overwhelmed with questions like: how the heck do I get a reservation? What should I order? And how will I survive the onslaught of succulent meat? No Crumbs’ host Josh Decolongon has crafted a Do’s and Don’ts guide to ensure you have a stress-free visit at this famous Polk Gulch eatery.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>In KQED’s vertical video series \u003cem>No Crumbs\u003c/em>, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> and follow us on \u003ca href=\"http://Instagram.com/KQEDFood\">social\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337545/a-dos-and-donts-guide-to-house-of-prime-rib","authors":["11828","11333"],"series":["food_331"],"categories":["food_1"],"tags":["food_336","food_261","food_338","food_337"],"featImg":"food_1337546","label":"source_food_1337545"},"food_1337559":{"type":"posts","id":"food_1337559","meta":{"index":"posts_1716263798","site":"food","id":"1337559","found":true},"guestAuthors":[],"slug":"oaklands-hot-dog-wars-caspers-versus-kaspers","title":"Oakland's Hot Dog Wars: Caspers Versus Kasper's","publishDate":1716417833,"format":"video","headTitle":"Oakland’s Hot Dog Wars: Caspers Versus Kasper’s | KQED","labelTerm":{},"content":"\u003cp>There are two types of people in Oakland: There are Caspers hot dog people and then there are Kasper’s hot dog people. These two competing hot dog chains with the same name have been providing Oaklanders with juicy excellence since the 1930s. But what’s the story? Are they related? Are they frenemies? And, most importantly, which one makes the better hot dog? No Crumbs’ host Josh Decolongon explores the history behind these two beloved Oakland chain restaurants before sitting down for a blind taste test to find out once and for all which hot dog reigns supreme.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>In KQED’s vertical video series \u003cem>No Crumbs\u003c/em>, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> and follow us on \u003ca href=\"http://Instagram.com/KQEDFood\">social\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1716509007,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":170},"headData":{"title":"Oakland's Hot Dog Wars: Caspers Versus Kasper's | KQED","description":"No Crumbs explores the history behind two Oakland hot dog chains that share the same name, followed by a blind taste test.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"No Crumbs explores the history behind two Oakland hot dog chains that share the same name, followed by a blind taste test.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oakland's Hot Dog Wars: Caspers Versus Kasper's","datePublished":"2024-05-22T15:43:53-07:00","dateModified":"2024-05-23T17:03:27-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/_uGghRMxlfA?si=cMCXFzHvLnlQQtr2","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337559/oaklands-hot-dog-wars-caspers-versus-kaspers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are two types of people in Oakland: There are Caspers hot dog people and then there are Kasper’s hot dog people. These two competing hot dog chains with the same name have been providing Oaklanders with juicy excellence since the 1930s. But what’s the story? Are they related? Are they frenemies? And, most importantly, which one makes the better hot dog? No Crumbs’ host Josh Decolongon explores the history behind these two beloved Oakland chain restaurants before sitting down for a blind taste test to find out once and for all which hot dog reigns supreme.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>In KQED’s vertical video series \u003cem>No Crumbs\u003c/em>, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> and follow us on \u003ca href=\"http://Instagram.com/KQEDFood\">social\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337559/oaklands-hot-dog-wars-caspers-versus-kaspers","authors":["11828","11333"],"series":["food_331"],"categories":["food_1"],"tags":["food_340","food_342","food_343","food_341","food_261","food_339","food_188"],"featImg":"food_1337560","label":"source_food_1337559"},"bayareabites_126175":{"type":"posts","id":"bayareabites_126175","meta":{"index":"posts_1716263798","site":"bayareabites","id":"126175","found":true},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1522176122,"format":"standard","disqusTitle":"10 Inspiring Women Farmers You Should Know","title":"10 Inspiring Women Farmers You Should Know","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>[aside postID=\"bayareabites_132790\" label=\"Want to Support Female-Owned Eateries? Here's a Bay Area List\"]\u003cbr>\nIn honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Globally, women make up \u003ca href=\"https://www.huffingtonpost.com/2015/03/11/women-farmers-land-rights_n_6833224.html\">half of the agricultural workforce\u003c/a>, and more than \u003ca href=\"http://time.com/5018813/farmworkers-solidarity-hollywood-sexual-assault/\">700,000 women\u003c/a> work in the fields in the United States. According to the latest Ag Census, women are \u003ca href=\"https://civileats.com/2016/07/07/how-women-farmers-are-changing-u-s-agriculture/\">30 percent\u003c/a> of farm operators, making them one of the fastest growing groups of farmers.\u003c/p>\n\u003cp>Though certainly not a comprehensive list, here are a few of the hardworking women farmers you can support at CUESA’s farmers markets. (Be sure to also support these \u003ca href=\"https://cuesa.org/article/20-women-led-food-businesses-you-should-know\">20 innovative women-led food businesses\u003c/a> at our markets, too!)\u003c/p>\n\u003cfigure id=\"attachment_126176\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/allstar_01.jpg\" alt=\"Janet Brown, Allstar Organics\" width=\"610\" height=\"409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-520x349.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Janet Brown, Allstar Organics \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Janet Brown, \u003ca href=\"https://cuesa.org/seller/allstar-organics\">Allstar Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Cofounder of Allstar Organics in Marin, Janet Brown has been farming organic vegetables and creating unique farm products for the last 20 years. She has also actively worked to support farmers, food access, and healthy communities in Marin County through \u003ca href=\"https://cuesa.org/article/local-food-hero-farmer-janet-brown-brings-food-policy-table\">her work\u003c/a>as part of the Marin Food Policy Council, Marin Organic, and the Center for Ecoliteracy. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133014\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_7223_web.jpg\" alt=\"Capay Valley Meat Collective\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Capay Valley Meat Collective \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/seller/capay-valley-meat-collective\">Capay Valley Meat Collective\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rachel de Rosa of Casa Rosa Farms and Susan Muller Pasture 42 have teamed up to offer their pasture-raised meats, olive oil, vinegar, soaps, and wools, all sourced from their Capay Valley farms. Both the da Rosas and the Mullers come from families that have been farming in the Central Valley for generations. The farmers share a commitment to raising pastured animals. “There’s very little you can mechanize when you’re caring for animals; there’s no substitute for a human being,” says Rachel. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133015\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Lorraine_eatwell.jpg\" alt=\"Lorraine Walker of Eatwell Farm\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lorraine Walker, \u003ca href=\"https://cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>One of the Ferry Plaza Farmers Market founding farms, Eatwell Farm grows a wide variety of fruits and vegetables, and sells many specialty products made from the lavender and other herbs they grow. The farm also sells pasture-raised eggs. Eatwell also operates a sizable community supported agriculture (CSA) program. The founding farmer, Nigel Walker, passed away in 2017, but his wife, Lorraine, and the Eatwell family carry on the Eatwell legacy.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_126178\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126178\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg\" alt=\"Aomboon Deasy, K&J Orchards\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Aomboon Deasy, K&J Orchards \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aomboon Deasy, \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a>\u003c/strong>\u003cbr>\n[aside postID=\"bayareabites_132854\" label=\"20 Women-Led Food Businesses You Should Know\"]\u003c/p>\n\u003cp>The daughter of Kalayada Ammatya and James Beutel (K&J), Aomboon “Boonie” Deasy has carried on the family legacy in partnership with her husband, Tim, and been a driving force in marketing the farm and developing their \u003ca href=\"http://openforbusiness.opentable.com/tips/8-things-restaurants-know-working-farmers/\">strong following\u003c/a> among Bay Area chefs. The diverse farm sells its tree-ripened fruits to more than 150 restaurants, such as Benu and the French Laundry.\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126179\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marin_roots_moira.jpg\" alt=\"Moira Kuhn, Marin Roots Farm\" width=\"610\" height=\"404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-520x344.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Moira Kuhn, Marin Roots Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Moira Kuhn, \u003ca href=\"https://cuesa.org/seller/marin-roots-farm\">Marin Roots Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Having previously worked at County Line Harvest, Moira Kuhn now farms at Marin Roots Farm in Petaluma with her husband, Jesse. She has helped build the farm’s restaurant clientele, while innovating and helping to develop the farm’s niche with specialty crops like \u003ca href=\"http://openforbusiness.opentable.com/tips/edible-flowers-101-choose-use-spring-blooms/\">edible flowers\u003c/a>. Why does she love farming? “I love the challenge, and I love that farming is all-consuming. It’s your entire life.” \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126185\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/raquel_massa.jpg\" alt=\"Raquel Krach, Massa Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Raquel Krach, Massa Organics \u003ccite>(Massa Organics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raquel Krach, \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Originally trained as a tropical biologist, Raquel became drawn to sustainable agriculture and agroecology, which led her move with her husband, Greg, back to his family’s farm. They grow rice and almonds and raise pigs and sheep in a diverse ecosystem, applying their love ecology to make the farm more environmentally sustainable.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126180\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg\" alt=\"Sandi and Sarah McGinnis, McGinnis Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sandi and Sarah McGinnis, McGinnis Ranch \u003ccite>(McGinnis Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sandi and Sarah McGinnis, \u003ca href=\"https://cuesa.org/seller/mcginnis-ranch\">McGinnis Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Aunt-and-niece team Sandi McGinnis-Garcia and Sara Evett took over Sandi’s father’s farm, ushering in a new era by transitioning to organic and experimenting with new crops and cut flowers. “Giving back to the land but also providing people with fresh food feels good at the end of the day,” says Sara. “I think a lot of people think that it would be a thankless job, but it is not at all. I couldn’t ask for more.”\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133016\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-133016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/four_sisters2_2013.jpg\" alt=\"Jill Gammons of Four Sisters Farm\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Jill Gammons of Four Sisters Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>\u003cstrong>Jill Gammons, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Robin and Nancy Gammons began farming in Aromas in the 1970s, and they named their farm after their four daughters: Lucy, Jill, Dusty, and Prema. One of their four daughters, Jill, is now following in her parents’ footsteps and has begun a flower-growing project of her own on the farm. The Gammons’ approach to farming has always been organic and ecological, and they have a strong commitment to maintaining a natural, healthy ecosystem on their property. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126182\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg\" alt=\"Mollie Sitkin, Old Dog Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Mollie Sitkin, Old Dog Ranch \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mollie Sitkin, \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation farmer Mollie Sitkin has helped to continue and grow her family farm by introducing new crops and beehives, supporting and the farm’s organic transition, and developing Old Dog’s value-added product line of walnut snacks through direct sales at farmers markets. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126183\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg\" alt=\"Marsha Habib, Oya Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Marsha Habib, Oya Organics \u003ccite>(Brenton Gieser))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marsha Habib, \u003ca href=\"https://cuesa.org/seller/oya-organics\">Oya Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Marsha Habib started farming as a one-woman, one-acre operation to serve her community and create urban and rural connections. Oya Organics gradually grew to more acreage as her partner, Modesto, and other people joined the farm. They now run a fully diversified farm with about a dozen employees. “I don’t want us to get big and just keep growing and growing,” she says. “I want to be at a scale where I know every acre of the farm and have a personal relationship with the plants and employees.”\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126186\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/root_down_turkeys2.jpg\" alt=\"Dede Bois, Root Down Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Dede Bois, Root Down Farm \u003ccite>(Federica Armstrong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dede Bois, \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>First-generation farmer Dede Bois started her own ranch in Pescadero to do her part in combatting the negative impacts of industrial animal agriculture. Today, Root Down Farm is a diverse, pasture-based farm that raises heritage chickens, turkeys, ducks, and pigs. “Even though my farm is just a teeny tiny drop of change, I am trying to do the best I can to raise animals in a way that is healthy for each creature, the land, and the bellies they feed,” says Dede.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_130229\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast-herbs.jpg\" alt=\"Steadfast Herbs at the farmers market.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs at the farmers market. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finn Oakes and Lauren Anderson, \u003ca href=\"https://cuesa.org/seller/steadfast-herbs\">Steadfast Herbs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Farmer-herbalists Finn and Lauren of Steadfast Herbs support folks in taking care of themselves and each other through handmade tinctures, teas, and salves. They cultivate their own organic herbs at Root Down Farm in Pescadero, and source other organic and local materials as often as possible.\u003cem> Saturdays, Ferry Plaza Farmers Market, and Thursdays, Mission Community Market.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>This article was originally posted on \u003ca href=\"https://cuesa.org/article/12-inspiring-women-farmers-you-should-know\">CUESA\u003c/a>.\u003c/strong>\u003c/p>\n\n","disqusIdentifier":"126175 https://ww2.kqed.org/bayareabites/?p=126175","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/27/10-inspiring-women-farmers-you-should-know/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1277,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":29},"modified":1552685606,"excerpt":"In honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Here are a few of the hardworking women farmers you can support at CUESA’s farmers markets.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"In honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Here are a few of the hardworking women farmers you can support at CUESA’s farmers markets.","title":"10 Inspiring Women Farmers You Should Know | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Inspiring Women Farmers You Should Know","datePublished":"2018-03-27T11:42:02-07:00","dateModified":"2019-03-15T14:33:26-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"10-inspiring-women-farmers-you-should-know","status":"publish","sourceUrl":"https://www.kqed.org/bayareabites/category/farmers-farmers-markets","source":"Farmers and Farms","path":"/bayareabites/126175/10-inspiring-women-farmers-you-should-know","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132790","label":"Want to Support Female-Owned Eateries? Here's a Bay Area List "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Globally, women make up \u003ca href=\"https://www.huffingtonpost.com/2015/03/11/women-farmers-land-rights_n_6833224.html\">half of the agricultural workforce\u003c/a>, and more than \u003ca href=\"http://time.com/5018813/farmworkers-solidarity-hollywood-sexual-assault/\">700,000 women\u003c/a> work in the fields in the United States. According to the latest Ag Census, women are \u003ca href=\"https://civileats.com/2016/07/07/how-women-farmers-are-changing-u-s-agriculture/\">30 percent\u003c/a> of farm operators, making them one of the fastest growing groups of farmers.\u003c/p>\n\u003cp>Though certainly not a comprehensive list, here are a few of the hardworking women farmers you can support at CUESA’s farmers markets. (Be sure to also support these \u003ca href=\"https://cuesa.org/article/20-women-led-food-businesses-you-should-know\">20 innovative women-led food businesses\u003c/a> at our markets, too!)\u003c/p>\n\u003cfigure id=\"attachment_126176\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/allstar_01.jpg\" alt=\"Janet Brown, Allstar Organics\" width=\"610\" height=\"409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-520x349.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Janet Brown, Allstar Organics \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Janet Brown, \u003ca href=\"https://cuesa.org/seller/allstar-organics\">Allstar Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Cofounder of Allstar Organics in Marin, Janet Brown has been farming organic vegetables and creating unique farm products for the last 20 years. She has also actively worked to support farmers, food access, and healthy communities in Marin County through \u003ca href=\"https://cuesa.org/article/local-food-hero-farmer-janet-brown-brings-food-policy-table\">her work\u003c/a>as part of the Marin Food Policy Council, Marin Organic, and the Center for Ecoliteracy. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133014\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_7223_web.jpg\" alt=\"Capay Valley Meat Collective\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Capay Valley Meat Collective \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/seller/capay-valley-meat-collective\">Capay Valley Meat Collective\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rachel de Rosa of Casa Rosa Farms and Susan Muller Pasture 42 have teamed up to offer their pasture-raised meats, olive oil, vinegar, soaps, and wools, all sourced from their Capay Valley farms. Both the da Rosas and the Mullers come from families that have been farming in the Central Valley for generations. The farmers share a commitment to raising pastured animals. “There’s very little you can mechanize when you’re caring for animals; there’s no substitute for a human being,” says Rachel. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133015\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Lorraine_eatwell.jpg\" alt=\"Lorraine Walker of Eatwell Farm\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lorraine Walker, \u003ca href=\"https://cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>One of the Ferry Plaza Farmers Market founding farms, Eatwell Farm grows a wide variety of fruits and vegetables, and sells many specialty products made from the lavender and other herbs they grow. The farm also sells pasture-raised eggs. Eatwell also operates a sizable community supported agriculture (CSA) program. The founding farmer, Nigel Walker, passed away in 2017, but his wife, Lorraine, and the Eatwell family carry on the Eatwell legacy.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_126178\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126178\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg\" alt=\"Aomboon Deasy, K&J Orchards\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Aomboon Deasy, K&J Orchards \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aomboon Deasy, \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a>\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132854","label":"20 Women-Led Food Businesses You Should Know "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The daughter of Kalayada Ammatya and James Beutel (K&J), Aomboon “Boonie” Deasy has carried on the family legacy in partnership with her husband, Tim, and been a driving force in marketing the farm and developing their \u003ca href=\"http://openforbusiness.opentable.com/tips/8-things-restaurants-know-working-farmers/\">strong following\u003c/a> among Bay Area chefs. The diverse farm sells its tree-ripened fruits to more than 150 restaurants, such as Benu and the French Laundry.\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126179\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marin_roots_moira.jpg\" alt=\"Moira Kuhn, Marin Roots Farm\" width=\"610\" height=\"404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-520x344.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Moira Kuhn, Marin Roots Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Moira Kuhn, \u003ca href=\"https://cuesa.org/seller/marin-roots-farm\">Marin Roots Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Having previously worked at County Line Harvest, Moira Kuhn now farms at Marin Roots Farm in Petaluma with her husband, Jesse. She has helped build the farm’s restaurant clientele, while innovating and helping to develop the farm’s niche with specialty crops like \u003ca href=\"http://openforbusiness.opentable.com/tips/edible-flowers-101-choose-use-spring-blooms/\">edible flowers\u003c/a>. Why does she love farming? “I love the challenge, and I love that farming is all-consuming. It’s your entire life.” \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126185\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/raquel_massa.jpg\" alt=\"Raquel Krach, Massa Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Raquel Krach, Massa Organics \u003ccite>(Massa Organics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raquel Krach, \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Originally trained as a tropical biologist, Raquel became drawn to sustainable agriculture and agroecology, which led her move with her husband, Greg, back to his family’s farm. They grow rice and almonds and raise pigs and sheep in a diverse ecosystem, applying their love ecology to make the farm more environmentally sustainable.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126180\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg\" alt=\"Sandi and Sarah McGinnis, McGinnis Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sandi and Sarah McGinnis, McGinnis Ranch \u003ccite>(McGinnis Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sandi and Sarah McGinnis, \u003ca href=\"https://cuesa.org/seller/mcginnis-ranch\">McGinnis Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Aunt-and-niece team Sandi McGinnis-Garcia and Sara Evett took over Sandi’s father’s farm, ushering in a new era by transitioning to organic and experimenting with new crops and cut flowers. “Giving back to the land but also providing people with fresh food feels good at the end of the day,” says Sara. “I think a lot of people think that it would be a thankless job, but it is not at all. I couldn’t ask for more.”\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133016\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-133016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/four_sisters2_2013.jpg\" alt=\"Jill Gammons of Four Sisters Farm\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Jill Gammons of Four Sisters Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>\u003cstrong>Jill Gammons, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Robin and Nancy Gammons began farming in Aromas in the 1970s, and they named their farm after their four daughters: Lucy, Jill, Dusty, and Prema. One of their four daughters, Jill, is now following in her parents’ footsteps and has begun a flower-growing project of her own on the farm. The Gammons’ approach to farming has always been organic and ecological, and they have a strong commitment to maintaining a natural, healthy ecosystem on their property. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126182\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg\" alt=\"Mollie Sitkin, Old Dog Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Mollie Sitkin, Old Dog Ranch \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mollie Sitkin, \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation farmer Mollie Sitkin has helped to continue and grow her family farm by introducing new crops and beehives, supporting and the farm’s organic transition, and developing Old Dog’s value-added product line of walnut snacks through direct sales at farmers markets. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126183\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg\" alt=\"Marsha Habib, Oya Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Marsha Habib, Oya Organics \u003ccite>(Brenton Gieser))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marsha Habib, \u003ca href=\"https://cuesa.org/seller/oya-organics\">Oya Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Marsha Habib started farming as a one-woman, one-acre operation to serve her community and create urban and rural connections. Oya Organics gradually grew to more acreage as her partner, Modesto, and other people joined the farm. They now run a fully diversified farm with about a dozen employees. “I don’t want us to get big and just keep growing and growing,” she says. “I want to be at a scale where I know every acre of the farm and have a personal relationship with the plants and employees.”\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126186\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/root_down_turkeys2.jpg\" alt=\"Dede Bois, Root Down Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Dede Bois, Root Down Farm \u003ccite>(Federica Armstrong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dede Bois, \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>First-generation farmer Dede Bois started her own ranch in Pescadero to do her part in combatting the negative impacts of industrial animal agriculture. Today, Root Down Farm is a diverse, pasture-based farm that raises heritage chickens, turkeys, ducks, and pigs. “Even though my farm is just a teeny tiny drop of change, I am trying to do the best I can to raise animals in a way that is healthy for each creature, the land, and the bellies they feed,” says Dede.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_130229\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast-herbs.jpg\" alt=\"Steadfast Herbs at the farmers market.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs at the farmers market. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finn Oakes and Lauren Anderson, \u003ca href=\"https://cuesa.org/seller/steadfast-herbs\">Steadfast Herbs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Farmer-herbalists Finn and Lauren of Steadfast Herbs support folks in taking care of themselves and each other through handmade tinctures, teas, and salves. They cultivate their own organic herbs at Root Down Farm in Pescadero, and source other organic and local materials as often as possible.\u003cem> Saturdays, Ferry Plaza Farmers Market, and Thursdays, Mission Community Market.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>This article was originally posted on \u003ca href=\"https://cuesa.org/article/12-inspiring-women-farmers-you-should-know\">CUESA\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126175/10-inspiring-women-farmers-you-should-know","authors":["5484"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_11028","bayareabites_1875"],"tags":["bayareabites_237","bayareabites_14211"],"featImg":"bayareabites_126184","label":"source_bayareabites_126175"},"bayareabites_118116":{"type":"posts","id":"bayareabites_118116","meta":{"index":"posts_1716263798","site":"bayareabites","id":"118116","found":true},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1497300723,"format":"standard","disqusTitle":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n","disqusIdentifier":"118116 https://ww2.kqed.org/bayareabites/?p=118116","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/12/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1659,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":17},"modified":1508268441,"excerpt":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.","title":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like","datePublished":"2017-06-12T13:52:03-07:00","dateModified":"2017-10-17T12:27:21-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","source":"DIY Recipes","path":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\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 next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_15880","bayareabites_11123","bayareabites_13462","bayareabites_15879","bayareabites_3585"],"featImg":"bayareabites_118120","label":"source_bayareabites_118116"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1716263798","site":"bayareabites","id":"3920","found":true},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1243008279,"format":"standard","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1150,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":22},"modified":1520897284,"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","datePublished":"2009-05-22T09:04:39-07:00","dateModified":"2018-03-12T16:28:04-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","status":"publish","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\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>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"food_1337525":{"type":"posts","id":"food_1337525","meta":{"index":"posts_1716263798","site":"food","id":"1337525","found":true},"guestAuthors":[],"slug":"chinatowns-li-po-lounge-is-a-portal-into-the-past","title":"Chinatown's Li Po Lounge is a Portal Into the Past","publishDate":1716232409,"format":"video","headTitle":"Chinatown’s Li Po Lounge is a Portal Into the Past | KQED","labelTerm":{},"content":"\u003cp>Walking through San Francisco’s Chinatown, you may be surprised to stumble across a literal cave in the middle of Grant Street. Welcome to the historic Li Po Lounge, your portal into the 1930s and home to one of the most potent Mai Tais ever to cross our lips.\u003c/p>\n\u003cp>Typically, a Mai Tai is a combination of rums, lime juice, and liqueur. The Li Po’s Mai Tai recipe is a long-kept secret but it includes Chinese wine and a nutty earthiness that balances the typical Mai-Tai sweetness.\u003c/p>\n\u003cp>With vintage neon, faded celebrity photos (hi, Anthony Bourdain) and red vinyl booths, the Li Po Lounge is a moment forever caught in time in the midst of San Francisco’s constant changes.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>No Crumbs’ host Josh Decolongon dives into the histories and mysteries of Bay Area food culture. Whether he’s explaining the difference between Mission and California-style burritos (spoiler alert: it’s the fries) or tracking down the diner that inspired animated sitcom \u003cem>Bob’s Burgers\u003c/em>, No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Watch more on KQED Food \u003ca href=\"http://www.instagram.com/kqedfood\">Instagram\u003c/a> and \u003ca href=\"http://www.youtube.com/kqedfood\">YouTube\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1716415344,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":205},"headData":{"title":"Chinatown's Li Po Lounge is a Portal Into the Past | KQED","description":"There is a literal cave in San Francisco's Chinatown. Welcome to the Li Po Lounge, home of one of the strongest Mai Tais in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"There is a literal cave in San Francisco's Chinatown. Welcome to the Li Po Lounge, home of one of the strongest Mai Tais in the Bay Area.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chinatown's Li Po Lounge is a Portal Into the Past","datePublished":"2024-05-20T12:13:29-07:00","dateModified":"2024-05-22T15:02:24-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/im2GgJx_3NU?si=-ku_RowHR2UpBBtK","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337525/chinatowns-li-po-lounge-is-a-portal-into-the-past","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Walking through San Francisco’s Chinatown, you may be surprised to stumble across a literal cave in the middle of Grant Street. Welcome to the historic Li Po Lounge, your portal into the 1930s and home to one of the most potent Mai Tais ever to cross our lips.\u003c/p>\n\u003cp>Typically, a Mai Tai is a combination of rums, lime juice, and liqueur. The Li Po’s Mai Tai recipe is a long-kept secret but it includes Chinese wine and a nutty earthiness that balances the typical Mai-Tai sweetness.\u003c/p>\n\u003cp>With vintage neon, faded celebrity photos (hi, Anthony Bourdain) and red vinyl booths, the Li Po Lounge is a moment forever caught in time in the midst of San Francisco’s constant changes.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>No Crumbs’ host Josh Decolongon dives into the histories and mysteries of Bay Area food culture. Whether he’s explaining the difference between Mission and California-style burritos (spoiler alert: it’s the fries) or tracking down the diner that inspired animated sitcom \u003cem>Bob’s Burgers\u003c/em>, No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\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>\u003c/p>\n\u003cp>Watch more on KQED Food \u003ca href=\"http://www.instagram.com/kqedfood\">Instagram\u003c/a> and \u003ca href=\"http://www.youtube.com/kqedfood\">YouTube\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337525/chinatowns-li-po-lounge-is-a-portal-into-the-past","authors":["11828","11333"],"series":["food_331"],"categories":["food_1"],"tags":["food_333","food_335","food_334","food_261","food_332","food_230"],"featImg":"food_1337529","label":"source_food_1337525"},"bayareabites_79238":{"type":"posts","id":"bayareabites_79238","meta":{"index":"posts_1716263798","site":"bayareabites","id":"79238","found":true},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1395237491,"format":"aside","disqusTitle":"The True Cost of Asparagus","title":"The True Cost of Asparagus","headTitle":"Bay Area Bites | KQED Food","content":"\u003cfigure id=\"attachment_79242\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\" alt=\"Zuckerman Farms asparagus. Photo: CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-79242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zuckerman Farms asparagus. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/true-cost-asparagus\" target=\"_blank\">CUESA \u003c/a>(3/14/2014)\u003c/p>\n\u003cp>The first tender spears of asparagus are always a welcome sight at the farmers market, a sign that spring is on its way. But some of that seasonal excitement is fading, now that bunches can be found on grocery store shelves throughout the winter.\u003c/p>\n\u003cp>“Asparagus has become available year round, whereas before it was just a springtime crop in the United States,” says Roscoe Zuckerman of \u003ca href=\"http://www.cuesa.org/seller/zuckermans-farm\">Zuckerman’s Farm\u003c/a>, whose asparagus season typically runs about 16 weeks, from February through May.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Glut-of-Mexican-asparagus-depresses-the-market-247661241.html\">recent influx of Mexican asparagus\u003c/a> has farmers like Roscoe worried about the future. A fourth-generation asparagus and potato grower in Stockton, he farms about 260 acres of asparagus, a number that has been decreasing over the years as the wholesale market has shifted. He grandfather once grew 4,500 acres of green and white spears.\u003c/p>\n\u003cfigure id=\"attachment_79244\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\" alt=\"Roscoe Zuckerman. Photo: Tory Putnam\" width=\"250\" height=\"250\" class=\"size-full wp-image-79244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roscoe Zuckerman. Photo: Tory Putnam\u003c/figcaption>\u003c/figure>\n\u003cp>On the shelf, imported asparagus may be as cheap as $2 a pound. At such prices, it’s nearly impossible for domestic growers to break even. “Mexican asparagus is being bought wholesale at around $0.64 a pound,” Roscoe says. “My cost this time of year is about $1.03 a pound for harvesting and packing, and that’s without growing costs.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because the costs of harvest are so high, he has been cutting his losses by doing something no farmer wants to do: disking viable crop, which means cutting spears and leaving them in the field. “How can you grow a crop and not be able to sell it?” he laments.\u003c/p>\n\u003ch3>Loss of Market Share\u003c/h3>\n\u003cp>Asparagus was \u003ca href=\"http://www.calasparagus.com/ConsumerInformation/FAQs.html\">first planted in California\u003c/a> in the 1850s in the fertile Sacramento-San Joaquin River Delta, and the state still leads the nation in asparagus production. But acreage has been in decline in recent years. According to the \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">National Agricultural Statistics Service\u003c/a>, there were 12,000 acres of asparagus in 2012, down from 29,000 in 2003.\u003c/p>\n\u003cp>“The asparagus industry in our area is dying a slow death,” says Roscoe.\u003c/p>\n\u003cp>Over the last two decades, free trade agreements like NAFTA have contributed to this shift, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/09/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet/\">dramatically changing what’s on the American plate\u003c/a>. The glut of imports has created a year-round expectation for cheap asparagus, tomatoes, raspberries, and other seasonal crops.\u003c/p>\n\u003cp>While global trade seems like a win in terms of food availability and access, particularly in colder parts of the US, the elimination of tariffs means that wholesale prices have fallen, making it difficult for US growers to compete with countries like Mexico and Peru. Today, more and more Americans are eating asparagus, but it is estimated that imports make up as much as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289607183/top-5-ways-asparagus-a-rite-of-spring-can-still-surprise\">90 percent\u003c/a> of the market.\u003c/p>\n\u003ch3>Food of the Kings\u003c/h3>\n\u003cp>Though it is referred to in the industry simply at “grass,” asparagus has historically been considered an aristocrat of the plant kingdom, commanding higher prices than most vegetables. Few consumers understand the patience and hard work that go into growing this unusual perennial crop.\u003c/p>\n\u003cp>Planting asparagus “crowns” is a significant time investment for farmers, as new plants must establish themselves for two or three years in the ground before producing harvestable shoots. Once mature, the plants may be harvested for up to 20 years, but only about half a pound of spears may be picked from each plant over the course of a season.\u003c/p>\n\u003cp>It’s a demanding plant that requires vigilant attention from growers. “Asparagus is temperature- and light-driven,” Roscoe explains. “For example, during a full moon, you have water that’s coming up in the soil, which gives the plants more oomph. You’ve also got light from the moon, so production usually spikes.”\u003c/p>\n\u003cp>On hot days, asparagus can grow upwards of 7 inches a day, which means that Roscoe may be sending workers out into the field to harvest from the same plants within 18 to 24 hours.\u003c/p>\n\u003ch3>Fair Share for Labor\u003c/h3>\n\u003cp>Harvesting asparagus is one of the more labor-intensive jobs in agriculture. Roscoe estimates that every spear is touched by human hands about 20 times from field to market, as it is cut, picked up, passed down rows, put in piles, and eventually sorted by size in the packing shed. Thick shoots come from younger, stronger plants, while the thin shoots are from older plants.\u003c/p>\n\u003cfigure id=\"attachment_79243\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\" alt=\"Thaddeus Barsotti. Photo courtesy of Capay Organic\" width=\"250\" height=\"250\" class=\"size-full wp-image-79243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti. Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>Second-generation farmer Thaddeus Barsotti of \u003ca href=\"http://www.cuesa.org/seller/capay-organic\">Capay Organic\u003c/a>, which grows 60 acres of organic asparagus for direct sales as well as wholesale markets, estimates that his asparagus harvest costs are 30 to 50% of the total production cost.\u003c/p>\n\u003cp>A discrepancy in labor standards is a significant factor in the higher price of locally grown asparagus. Zuckerman’s conventionally grown asparagus sells for $3.50 a bunch at the farmers market, while Capay’s organic asparagus is $5.\u003c/p>\n\u003cp>“In California, we’re required to pay minimum wage and we have \u003ca href=\"http://www.dir.ca.gov/dosh/employerresponsibilities.htm\">Cal/OSHA\u003c/a> responsibilities,” explains Thaddeus. “These things are important, and they are also expensive.” According to Roscoe, a Mexican laborer gets paid $10 a day.\u003c/p>\n\u003ch3>Taking “Stalk” in Direct Markets\u003c/h3>\n\u003cp>In a depressed wholesale asparagus market, both Zuckerman’s Farm and Capay Organic rely heavily on farmers markets and CSAs to keep their sales afloat. “The only business that I can make money at is farmers markets, which includes restaurant trade,” says Roscoe. He estimates that farmers markets make up half of his business.\u003c/p>\n\u003cp>Farmers markets also offer the opportunity to communicate the freshness of a locally grown product that is harvested the day before market, in contrast to asparagus that has traveled thousands of miles and may be a week old before it hits market shelves.\u003c/p>\n\u003cp>Direct channels also allow farmers to talk about the true costs of their product. Thaddeus notes, “I think free trade has its place, but it can make things difficult for local ag producers, because when a product comes across the border, people don’t know the story behind it.”\u003c/p>\n\u003cp>“That’s what’s cool about farmers markets, CSAs, and any direct connection farms can have with the consumer,” he continues. “People are willing to pay fair prices for fair food.”\u003c/p>\n\u003cp>\u003cem>Support Zuckerman’s Farm on Saturday, Tuesday, and Thursday and Capay Organic on Saturday at the\u003c/em> \u003ca href=\"http://www.cuesa.org/markets\">\u003cem>Ferry Plaza Farmers Market\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>See for yourself how Zuckerman’s asparagus is grown and harvested on CUESA's next farm tour on April 13.\u003c/em> \u003ca href=\"http://www.eventbrite.com/e/spring-frittata-farm-tour-asparagus-and-eggs-tickets-9684539719\">\u003cem>Buy tickets now.\u003c/em>\u003c/a>\u003c/p>\n\n","disqusIdentifier":"79238 http://blogs.kqed.org/bayareabites/?p=79238","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/19/the-true-cost-of-asparagus/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1116,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":26},"modified":1400611546,"excerpt":"Local California asparagus farmers are concerned about competition from Mexican markets which can supply the vegetable year round and sell it at cheaper costs. Roscoe Zuckerman of Zuckerman Farms and Thaddeus Barsotti of Capay Organic discuss the situation.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Local California asparagus farmers are concerned about competition from Mexican markets which can supply the vegetable year round and sell it at cheaper costs. Roscoe Zuckerman of Zuckerman Farms and Thaddeus Barsotti of Capay Organic discuss the situation.","title":"The True Cost of Asparagus | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The True Cost of Asparagus","datePublished":"2014-03-19T06:58:11-07:00","dateModified":"2014-05-20T11:45:46-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","author":{"@type":"Person","name":"CUESA","jobTitle":"Journalist","url":"https://www.kqed.org/author/cuesa"}},"authorsData":[{"type":"authors","id":"5484","meta":{"index":"authors_1716337520","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/03/asparagus_zuckerman.jpg","width":610,"height":410},"ogImageWidth":"610","ogImageHeight":"410","twitterImageUrl":"https://ww2.kqed.org/app/uploads/sites/24/2014/03/asparagus_zuckerman.jpg","twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/03/asparagus_zuckerman.jpg","width":610,"height":410},"twitterCard":"summary_large_image"},"tagData":{"tags":["asparagus","Capay Organic","Zuckerman Farm"]}},"guestAuthors":[],"slug":"the-true-cost-of-asparagus","status":"publish","path":"/bayareabites/79238/the-true-cost-of-asparagus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79242\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/asparagus_zuckerman.jpg\" alt=\"Zuckerman Farms asparagus. Photo: CUESA\" width=\"610\" height=\"410\" class=\"size-full wp-image-79242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zuckerman Farms asparagus. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/true-cost-asparagus\" target=\"_blank\">CUESA \u003c/a>(3/14/2014)\u003c/p>\n\u003cp>The first tender spears of asparagus are always a welcome sight at the farmers market, a sign that spring is on its way. But some of that seasonal excitement is fading, now that bunches can be found on grocery store shelves throughout the winter.\u003c/p>\n\u003cp>“Asparagus has become available year round, whereas before it was just a springtime crop in the United States,” says Roscoe Zuckerman of \u003ca href=\"http://www.cuesa.org/seller/zuckermans-farm\">Zuckerman’s Farm\u003c/a>, whose asparagus season typically runs about 16 weeks, from February through May.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Glut-of-Mexican-asparagus-depresses-the-market-247661241.html\">recent influx of Mexican asparagus\u003c/a> has farmers like Roscoe worried about the future. A fourth-generation asparagus and potato grower in Stockton, he farms about 260 acres of asparagus, a number that has been decreasing over the years as the wholesale market has shifted. He grandfather once grew 4,500 acres of green and white spears.\u003c/p>\n\u003cfigure id=\"attachment_79244\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/zuckerman_roscoe_tory_putnam.jpg\" alt=\"Roscoe Zuckerman. Photo: Tory Putnam\" width=\"250\" height=\"250\" class=\"size-full wp-image-79244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roscoe Zuckerman. Photo: Tory Putnam\u003c/figcaption>\u003c/figure>\n\u003cp>On the shelf, imported asparagus may be as cheap as $2 a pound. At such prices, it’s nearly impossible for domestic growers to break even. “Mexican asparagus is being bought wholesale at around $0.64 a pound,” Roscoe says. “My cost this time of year is about $1.03 a pound for harvesting and packing, and that’s without growing costs.”\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>Because the costs of harvest are so high, he has been cutting his losses by doing something no farmer wants to do: disking viable crop, which means cutting spears and leaving them in the field. “How can you grow a crop and not be able to sell it?” he laments.\u003c/p>\n\u003ch3>Loss of Market Share\u003c/h3>\n\u003cp>Asparagus was \u003ca href=\"http://www.calasparagus.com/ConsumerInformation/FAQs.html\">first planted in California\u003c/a> in the 1850s in the fertile Sacramento-San Joaquin River Delta, and the state still leads the nation in asparagus production. But acreage has been in decline in recent years. According to the \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">National Agricultural Statistics Service\u003c/a>, there were 12,000 acres of asparagus in 2012, down from 29,000 in 2003.\u003c/p>\n\u003cp>“The asparagus industry in our area is dying a slow death,” says Roscoe.\u003c/p>\n\u003cp>Over the last two decades, free trade agreements like NAFTA have contributed to this shift, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/09/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet/\">dramatically changing what’s on the American plate\u003c/a>. The glut of imports has created a year-round expectation for cheap asparagus, tomatoes, raspberries, and other seasonal crops.\u003c/p>\n\u003cp>While global trade seems like a win in terms of food availability and access, particularly in colder parts of the US, the elimination of tariffs means that wholesale prices have fallen, making it difficult for US growers to compete with countries like Mexico and Peru. Today, more and more Americans are eating asparagus, but it is estimated that imports make up as much as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289607183/top-5-ways-asparagus-a-rite-of-spring-can-still-surprise\">90 percent\u003c/a> of the market.\u003c/p>\n\u003ch3>Food of the Kings\u003c/h3>\n\u003cp>Though it is referred to in the industry simply at “grass,” asparagus has historically been considered an aristocrat of the plant kingdom, commanding higher prices than most vegetables. Few consumers understand the patience and hard work that go into growing this unusual perennial crop.\u003c/p>\n\u003cp>Planting asparagus “crowns” is a significant time investment for farmers, as new plants must establish themselves for two or three years in the ground before producing harvestable shoots. Once mature, the plants may be harvested for up to 20 years, but only about half a pound of spears may be picked from each plant over the course of a season.\u003c/p>\n\u003cp>It’s a demanding plant that requires vigilant attention from growers. “Asparagus is temperature- and light-driven,” Roscoe explains. “For example, during a full moon, you have water that’s coming up in the soil, which gives the plants more oomph. You’ve also got light from the moon, so production usually spikes.”\u003c/p>\n\u003cp>On hot days, asparagus can grow upwards of 7 inches a day, which means that Roscoe may be sending workers out into the field to harvest from the same plants within 18 to 24 hours.\u003c/p>\n\u003ch3>Fair Share for Labor\u003c/h3>\n\u003cp>Harvesting asparagus is one of the more labor-intensive jobs in agriculture. Roscoe estimates that every spear is touched by human hands about 20 times from field to market, as it is cut, picked up, passed down rows, put in piles, and eventually sorted by size in the packing shed. Thick shoots come from younger, stronger plants, while the thin shoots are from older plants.\u003c/p>\n\u003cfigure id=\"attachment_79243\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/thaddeus_barsotti.jpg\" alt=\"Thaddeus Barsotti. Photo courtesy of Capay Organic\" width=\"250\" height=\"250\" class=\"size-full wp-image-79243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti. Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>Second-generation farmer Thaddeus Barsotti of \u003ca href=\"http://www.cuesa.org/seller/capay-organic\">Capay Organic\u003c/a>, which grows 60 acres of organic asparagus for direct sales as well as wholesale markets, estimates that his asparagus harvest costs are 30 to 50% of the total production cost.\u003c/p>\n\u003cp>A discrepancy in labor standards is a significant factor in the higher price of locally grown asparagus. Zuckerman’s conventionally grown asparagus sells for $3.50 a bunch at the farmers market, while Capay’s organic asparagus is $5.\u003c/p>\n\u003cp>“In California, we’re required to pay minimum wage and we have \u003ca href=\"http://www.dir.ca.gov/dosh/employerresponsibilities.htm\">Cal/OSHA\u003c/a> responsibilities,” explains Thaddeus. “These things are important, and they are also expensive.” According to Roscoe, a Mexican laborer gets paid $10 a day.\u003c/p>\n\u003ch3>Taking “Stalk” in Direct Markets\u003c/h3>\n\u003cp>In a depressed wholesale asparagus market, both Zuckerman’s Farm and Capay Organic rely heavily on farmers markets and CSAs to keep their sales afloat. “The only business that I can make money at is farmers markets, which includes restaurant trade,” says Roscoe. He estimates that farmers markets make up half of his business.\u003c/p>\n\u003cp>Farmers markets also offer the opportunity to communicate the freshness of a locally grown product that is harvested the day before market, in contrast to asparagus that has traveled thousands of miles and may be a week old before it hits market shelves.\u003c/p>\n\u003cp>Direct channels also allow farmers to talk about the true costs of their product. Thaddeus notes, “I think free trade has its place, but it can make things difficult for local ag producers, because when a product comes across the border, people don’t know the story behind it.”\u003c/p>\n\u003cp>“That’s what’s cool about farmers markets, CSAs, and any direct connection farms can have with the consumer,” he continues. “People are willing to pay fair prices for fair food.”\u003c/p>\n\u003cp>\u003cem>Support Zuckerman’s Farm on Saturday, Tuesday, and Thursday and Capay Organic on Saturday at the\u003c/em> \u003ca href=\"http://www.cuesa.org/markets\">\u003cem>Ferry Plaza Farmers Market\u003c/em>\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>\u003cem>See for yourself how Zuckerman’s asparagus is grown and harvested on CUESA's next farm tour on April 13.\u003c/em> \u003ca href=\"http://www.eventbrite.com/e/spring-frittata-farm-tour-asparagus-and-eggs-tickets-9684539719\">\u003cem>Buy tickets now.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79238/the-true-cost-of-asparagus","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_1875"],"tags":["bayareabites_828","bayareabites_13172","bayareabites_13171"],"featImg":"bayareabites_79242","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"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? 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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