Local CSA boxes that you didn’t know about!

Summer’s the perfect time to experiment with cooking seasonal produce and supporting local farms through a community supported agriculture (CSA) program.

What is Community Supported Agriculture (CSA)?

Community Supported Agriculture (also known as a CSA) allows people to support local farmers by committing to purchase a set amount of produce for a particular time period. This system benefits smaller farmers as they are able to better forecast demand and receive a steady source of income even when faced with uncertainties (i.e. a bad growing year). CSAs are usually delivered in boxes or bags to a central location where the customer picks them up on a weekly, biweekly, or monthly basis. Each CSA box will contain a variety of seasonal and local fruits and vegetables similar to those at the farmers’ market at slightly reduced prices. The fun behind the CSA program lies in seeing what new produce arrives in the box!

Where can I get one at Stanford?

A number of farms deliver CSAs on the Stanford campus on different days of the week and at multiple locations. These CSAs are available to everyone, regardless of one’s Stanford affiliation. 

The Sustainable Food Program has created a spreadsheet that compares all of the local CSAs with information on drop-off locations, days, time periods, and prices. If you have more CSAs to add to the list, contact darao@stanford.edu

Here are some popular options:

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Collective Roots is a non-profit organization founded in East Palo Alto which incorporates the work of community programs and school based programs to reach their goals of providing healthy and sustainable food for all. Not only do they offer their Root Box, but they also house many other healthy living promoting programs: the East Palo Alto Seed Library: where one can “rent” seeds to plant; free cooking and nutrition courses: in partnership with Cooking Matters; and the EPA Backyard Gardener Network: a group that supports home gardening. 

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J&P Organics, a small, family-run farm, promotes the value of local sustainable agricultural practices by providing fresh fruits and vegetables to the surrounding community. To promote human and environmental health, J&P Organics has their CSA box, frequently visits local farmers markets and offers You Picks (where people come to pick their own produce). 

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Frog Hollow Farm is a 143-acre fruit farm located in Brentwood, California. Their typical harvest runs from May through September and consists of myriad fruits: cherries, peaches, nectarines, apricots, apriums, pears, olives, and many more. Frog Hollow Farm is certified organic and is committed to sustainable practices. 

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Mariquita Farm is a small family farm near Watsonville, CA. They grow solely for the surrounding community; one can find their heirloom and specialty vegetables, greens, fruit, and herbs in their CSA boxes, in local San Francisco restaurants, or through their buying club. 

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A family farm in Watsonville, CA, High Ground Organics is an award-winning, certified organic harbinger of the future of environmentally healthy farming. They take pride in their sustainable farm practices, such as extensive cover cropping, crop rotation, and the use of insects to keep out unwanted pests.

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Local Catch is a Community Supported Fishery serving Monterey, Santa Cruz, San Francisco, San Mateo, and Santa Clara counties. They believe one should know the who, where, when, and how your seafood was caught. They promote that healthy seafood comes from healthy oceans and healthy communities. Local Catch provides high quality and socially, environmentally, and economically sustainable seafood.

OFF CAMPUS CSAs:

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Full Belly Farm is a certified organic, 350-acre farm located in Guinda, California. The farm, home to vegetables, herbs, nuts, flowers, fruits, and an assortment of animals, tries to integrate farm production with longer-term environmental stewardship. Full Belly delivers produce locally through farmers’ markets and CSA boxes, and they also host many outreach activities on site. 

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Hidden Villa is a nonprofit educational organization which aims to educate the community in order to inspire a just and sustainable future. Their organic farm is but a small part of their 1,600 acre land. Hidden Villa uses their farm to teach their visitors about environmental justice. 

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Blue House Organic Farm, started in 2005, works to foster a connection between good food, the natural world and the community. Their small, dedicated resident staff deliver their vegetables, fruits, and flowers to local markets, wholesale accounts, and through their CSA box.

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Eating with the Seasons, the first customizable CSA in the country, pulls ingredients from multiple local, organic, sustainable, and humane farmers and producers to create a box which offers access to an array of goods and support of a nutritional diet. 

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FarmShares is the CSA box done by Capay Valley Farm Shop. Capay Valley Farm Shop provides local, seasonal food from forty small, family farms. They value the unique connection between the producer and the consumer of food.

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Farm Fresh to You is a certified organic, second generation farm in Capay Valley. They provide home delivery for their customizable vegetable and fruit CSA box, and also have a store in San Francisco. The families of Farm Fresh to You work to meet their goal of connecting local farms and communities in a method that is environmentally and economically sustainable. 

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Live Earth Farm is a small family farm which not only grows a wide variety of fruits and vegetables, but also hosts events to involve the community in farming and educational activities. They treat their farm as a living organism, and believe in developing a deeper connection with the earth, the community, and environment. 

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Full Circle is working to change the way consumers eat. By providing easily attainable, farm-to-table options, Full Circle is making local, sustainable, organic food accessible to a greater community. 

Know Your Food: Diestel Turkey

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Above: Tim Diestel with his turkeys

Located in Sonora, CA, Diestel Turkey Ranch has been raising their turkeys since 1949. The fourth-generation family operation is the first turkey producer in the country to receive a GAP (Global Animal Partnership) rating of 5+ for animal welfare, the highest available. 

This Thanksgiving Day, enjoy some Diestel turkey and other local, organic sides at Arrillaga Family Dining Commons covered by your meal plan. 

Diestel turkeys are free-range, with plenty of room indoors and outdoors, four times as much as conventional birds, to grow strong and healthy.  They eat a 100% vegetarian diet of soy and corn milled directly on the ranch.  They never receive hormones, antibiotics, growth enhancers, gluten, or animal by-products.  All of the varieties – organic, original, heirloom, and pasture-raised – have more meat, less fat, less water, and better tenderness and texture than other birds. 

The ranch also enforces sustainability by composting, eliminating toxic chemicals and fertilizers, reducing waste, and conserving groundwater. All feathers, manure, and cardboard is composted, reducing Diestel’s waste stream by about 75 percent. 

Know Your Food: Jacobs Farm

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Jacobs Farm is an organic farm located in Pescadero, which is 30 miles west of Stanford near the Pacific Ocean. They specialize in organic herbs and edible flowers, and they grow over 60 varieties of herbs and flowers. 
 
Beginning this year, R&DE Stanford Dining’s dining halls will be purchasing five organic herbs (basil, Thai basil, mint, rosemary, and thyme) exclusively from Jacobs Farm.

Jacobs Farm donated herbs for the dining hall gardens and met students at Arrillaga’s Family Dining Commons’ Earth Day dinner last year.

 
Jacobs Farm was founded in 1980 by Larry Jacobs. In addition to practicing organic farming methods, the farm is socially conscious, offering their workers wages higher than minimum wage, health and dental care, 401(k) plans, paid time off, and bonuses.
 
Following the success of Jacobs Farm, Larry and his wife Sandra founded Del Cabo Organic, a cooperative that sells organic produce from small-scale Mexican farmers in the United States.
 

Thriving During the Holidays

Most of us will be travelling home soon and here are 5 nutrition tips to keep you

healthy while eating the foods you love this holiday season.

 

SLOW DOWN AND SAVOR

Enjoy your favorite holiday food items slowly. Let your taste buds truly taste all the flavors and textures in the dish. It takes about 20 minutes for your brain to get the message that your stomach is officially “comfortable” so by slowing down you are more likely to eat satisfying amounts. This doesn’t mean you need to stay at the table for hours, but take a “pause” to check-in with your body before going back for seconds–and if you’re still hungry, savor your second serving.

 

SENSIBLE SERVING SIZES

Over the holidays, it’s not so much what you eat but HOW MUCH that can impact your health. You can encourage sensible serving sizes by using smaller plates and bowls, especially for holidays foods with maximum enjoyment and minimum nutrition value. Sometimes people feel out of control if they eat multiple plates of food, so try to choose a plate size that represents a healthy portion for your body. 


CONSIDER A LOWER CALORIE DRINK

There are so many festive and great tasting lower calorie beverages to choose from. Some of my favorites include fun flavored green/white (unsweetened) tea or mineral water with a wedge of lemon or lime. 


STAY ACTIVE OVER THE HOLIDAYS FOR YOUR GENERAL WELL-BEING—

Staying active and exercising regularly over the holidays can help improve your mood and keep your metabolism fired up—but make sure you aren’t using exercise as a punishment or compensation for eating something.

 

TALK TO SOMEONE—Over the holidays, some people tend to get depressed perhaps because it brings up emotions that they haven’t resolved or worked through—consider talking with someone about your feelings whether it is a therapist, religious advisor or trusted friend.

 

—ELAINE MAGEE, MPH, RD

WELLNESS AND PERFORMANCE DINING NUTRITIONIST

For more information, contact Elaine:

nutritionist@stanford.edu

Dealing With Food Product Recall

R&DE has a product recall policy in place which is expected of all vendors to ensure that our students have a wholesome food supply. Every week there is a product recall somewhere in the United States. The most recent is the recall of peanut butter manufactured by Sunland Peanut Butter Plant in New Mexico, which does not affect Stanford.

A food recall is a voluntary action by a processor or distributor to protect the public from products that may cause health problems. The recent Food Safety Modernization Act signed into law by President Obama afforded the FDA a new mandatory recall authority. Some of the reasons that necessitate food recall by food processors, manufacturers or distributors include the detection of pathogen in a product that may make consumers sick, presence of a potential allergen in a product and mislabeling or misbranding of food.

R&DE now requires all vendors to notify us within one hour of them becoming aware of a product recall. Vendors will immediately call five R&DE officials including the unit(s) that received the recalled product. The notification will include the product codes to enable managers to pull the product and the class of recall.

 

CLASS I: There is a reasonable probability that eating the food will cause serious

adverse health hazard or death. 

CLASS II: There is a remote probability of adverse health consequences by eating

the food.

CLASS III: Eating the food will not cause adverse health consequences.

 

The vendors immediately follow the phone calls with an email that notifies managers of all R&DE dining, catering and retail units and Executive Directors. These officials visit the unit(s) to confirm that the recalled products have indeed been pulled and discarded. One of our responsibilities to you is serving you delicious, healthy and safe food. Food safety is thus priority one. 

—DANIEL ARCHER, MPH, REHS

SAFETY, SANITATION AND

ENVIRONMENTAL COMPLIANCE MANAGER

For more info, contact Daniel:

danielea@stanford.edu

Is Caffeine Making You Irritable?

It’s not that caffeine is “bad,” in fact it can be very helpful at times. But there are a few ways that caffeine can contribute to irritability.

COLD TURKEY If you are physically dependent on it and you decide to go off caffeine cold turkey, you will likely get a headache and feel irritable until your body gets used to going without in the morning. So wean yourself off the caffeine over a period of weeks. Go half and half caffeinated and decaf coffee for a couple of weeks, for example, and then go one-quarter caffeinated and three-quarters decaf for another two weeks.

SLEEP DISTURBER Caffeine is a stimulant and will disrupt your sleep if you consume it too late in the day, making you cranky and exhausted the next day. Some people are more sensitive to this than others. You probably know who you are.

SHAKY and LIGHT-HEADED? Caffeine can bring you up with a burst of energy and then throw you down into a spiral of low energy. Some of us are more sensitive to his than others. The way to minimize this is to avoid large doses of caffeine and to consume your caffeine along with a balanced meal or snack.


—Elaine Magee, MPH, RD

Wellness and Performance Dining Nutritionist

For more information, contact Elaine:

nutritionist@stanford.edu

Food Safety: Turkey Time!

Four important food safety issues that must be considered when preparing turkey:

 

1. Safe thawing: the best way is in the refrigerator—it make take a day or two to thaw. It may also be thawed under cold running water (about 70°F) or in a microwave. Do NOT leave your turkey in the danger zone of 41°F-135°F (e.g. room temperature) for more than two hours.

 

2. Safe preparation: to prevent cross-contamination, properly wash your hands; and sanitize utensils and work surfaces.

 

3. Safe stuffing: use a probe thermometer to ensure that the center of the stuffing is cooked to a minimum of 165°F. Better yet, cook the stuffing separately, not in the turkey.

 

4. Safe cooking: Use a probe thermometer to check the temperature at the meaty portion of the breast, thigh and wing joint to ensure they reach 165°F or above. Once cooked, let the turkey stand for 20 minutes before removing the stuffing and carving.

 

Divide leftovers into small portions, refrigerate at 41°F or below and use within 3 to 4 days. Discard leftovers that have been at room temperature for more than two hours.

—Daniel Archer, MPH, REHS

Safety, Sanitation and

Environmental Compliance manager

For more info, contact Daniel:

danielea@stanford.edu

Ramen Wars at Stanford! October 17, 2012

Thrive: Boost Your Health with Beans

Where can you get a boost of plant protein, fiber, important antioxidant phytochemicals and carbohydrate fuel—all in one food? BEANS !

Beans give your stomach a sense of fullness during meals and the feeling tends to stay for a long time after as well. And beans tend not to raise blood sugars like other carbohydrate-containing foods, probably due to their impressive doses of fiber and protein.

Beans and legumes are also top performers in R&DE’s Performance Dining Program with suggested activity in 5 themes: Brain Performance, Enhanced Immunity, Anti- Inflammatory, Antioxidant, and Sports Performance.

A half-cup of beans offer:

• 22 grams of carbohydrates

• 8 grams of fiber

• 8 grams of protein

• Key vitamins (folic acid, B vitamins)

• Key minerals (such as potassium, magnesium, calcium and iron.)

Boost your health by enjoying beans in your dining hall—look for them at the salad bar and in the hot foods station several times a week.

—ELAINE MAGEE

STANFORD DINING WELLNESS AND PERFORMANCE DINING NUTRITIONIST

For more information, contact Elaine: nutritionist@stanford.edu

Dim Sum dinner at FloMo tonight (10/11/12)! Looks yummy! :)