THE TASTES OF FALL Member of Edible edibleCommunities san joaquin valley ™ Celebrating the bounty of the San Joaquin Valley Fall 2022
In Monterey County, some experiences are best enjoyed at a slower pace. It’s easy to get lost in a stunning vista, the creativity of a dish, or a good conversation with great friends. So, come explore the flavor of this place. At your own speed.
SeeMonterey.com/Now
to savor the extraordinary.
FALL 2022 www.EdibleSJV.com | 3 10 meet the farmer FAMILY HEIRLOOM Balakian Farms in Reedley Photo below: crops at Balakian Farms CONTENTSFALL2022 edible causes 24 | Corks & Forks hosted by FSU Alumni and Friends of the Craig School of Business edible communities 16 | Special Section featured recipes 14 | Balakian Farms Moussaka 26 | Autumn Apple Soup in every issue 05 | Editor’s Note 06 | Contributors 07 | Local & In Season 08 | Farmers Markets 09 | Notable Edibles ON THE COVER Autumn Apple Soup Recipe by Sue Burns Photo by Jonna Dodge of Topograph
The Mug themugfresno.comCoffee www.heirloom-eats.comHeirloom Lune: A Wine Bar and Eatery (559) 478-0969 The thefoundrycollective.myshopify.comFoundry Nina’s Bakery - Fresno (559) 449-9999 Saint saintjoaquin.comJoaquin NINAS BAKERY lahmajoon kitchen | | VISIT THESE PLACES FOR YOUR EXTRA COPIES OF EDIBLE SAN JOAQUIN VALLEY | | Lune a wine bar and eatery
www.ediblesjv.com 1261 Market Street Redding, CA
Mark your calendar for the Corks & Forks event at the Conley Art Gallery, where you can sample food, wine and local craft beer while benefiting the scholarship fund of the Alumni and Friends of the Craig School of Business. “I can smell autumn dancing in the breeze. The sweet chill of pumpkin, and crisp sunburnt leaves.”
Don’t forget to stop by your favorite farmers market and try a new recipe using beautiful, locally grown produce. Figs, olives, lemongrass and bok choy are among the treats we especially enjoy at this time of year. Or if you’d prefer that someone else do the cooking, we’ll share some of our favorite places to enjoy a delicious brunch.
FALL 2022
– Ann Drake
Our gardens runneth over, and if you’re feeling like you couldn’t possibly think of another thing to do with a tomato, we’ve got great news. Take a page from the playbook of Amber Balakian of Balakian Farms in Reedley, who used her grandmother’s recipe to create her own line of organic blended heirloom tomatoes, which stars alongside eggplant and lamb in an incredible moussaka dish. And if you’re inclined to go apple picking in the fall, we’re delighted to share an imaginative recipe for Autumn Apple Soup.
aredeterminedmentionedbusinesses,andpleaseandmadefreelancethenecessarilyJoaquinandareReproductionsValley©2022info@ediblesanjoaquin.comEmail530.246.468796001office530.246.2434faxGeneral/SalesandAdvertisinginformation:byEdibleSanJoaquinMagazine.Allrightsreserved.withoutpermissionstrictlyprohibited.ArticlesadvertisementsinEdibleSanValleyMagazinedonotreflecttheopinionsofmanagement,employees,orwriters.Everyeffortistoavoiderrors,misspellingsomissions.Ifanerrorisfound,acceptoursincereapologiesnotifyusofthemistake.Thelocationsandpeopleinourarticlesaresolelybytheeditorialstaffandnotinfluencedbyadvertising.
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YVONNE advertisingMICHELLEpublisherMAZZOTTAADAMSpublisherMONICAFATICAeditorinchiefKERRIREGANcopyeditorBRENNADAVIDsalesrepresentative
Monica Fatica is queen of the juggle. From editing community magazines to dabbling in the farming industry, there aren’t many tasks Monica won’t try. When she isn’t running from job to job, the married mother of three is loving all over her fur babies and granddaughter. Her passion for helping others and the love for her community inspire her to contribute to spreading all the good happening in the valley.
Michelle Adams is a publisher, designer, photo-retoucher, accountant, wife and mother who puts the M in multitasking. Michelle brings the calm and steady to an often chaotic environment and is a force of great wisdom with a gift for color choice. She loves bringing the great stories to life within the pages of multiple publications through beautiful design. But her favorite thing to do is spending time with her husband and daughter. Yvonne Mazzotta is inspired by the need. A publisher, content creator, graphic designer and mother of three, she brings beauty to all that she does. Executive Director for a local fashion alliance, Yvonne is grateful to bring fashion to the forefront of her community. Whether it’s feeding her curiosity or finding the right balance in a brand campaign, you can guarantee, she’s on it!
Jonna Dodge is a Central Valley native who recently graduated from Cal Poly, SLO. She has a creative eye for making things look just right. In her free time, you can find her with a camera in hand, working out or trying a new recipe. Her true hobby, however, is baking, and she’s known for surprising those around her with homemade treats.
Christine Vartanian Datian is a native of Fresno and a graduate of California State University, Fresno with a Master of Arts Degree in Mass Communications. She is a contributor to The Armenian Mirror-Spectator Newspaper in Watertown, MA. Her recipes have appeared in Sunset Magazine, Cooking Light Magazine, The Fresno Bee, The Las Vegas Review-Journal, and The New York Times. Sue Burns, transplanted to Visalia from “the OC” in 2015, is a lifelong cook and budding horticulturist who loves creating garden-to-table dishes to share with family and friends. A writer since she could hold a crayon, Sue was the home chef behind Direct Magazine’s The Recipe Box from 2016-2020. She has been blogging since 2010, and writing articles for publications that share her passion for cooking, baking and community involvement.
FALL 2022 www.EdibleSJV.com
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FRUIT, NUTS & SEEDS Asian NavelAlmondsPearsApplesFigsGrapesKiwisLemonsOrangesOlivesPeachesPecansPersimmonsPistachiosPlumsPluotsPomegranatesRaisinGrapesWalnuts FIELD CROPS CloverBeansSeedsCornCottonPotatoesRiceSorghumSugarBeets BERRIESVEGETABLE,&MELONS Bok SweetLemonCauliflowerCabbageBroccoliChoyCarrotsCeleryGrassLettuceLimasMelonsOnionsPeasPumpkinsSnapPeasSquashSweetCornPotatoes/YamsTomatoesTurnips local & in season Fall Harvest LOCAL & IN SEASON FALL 2022 www.EdibleSJV.com | 7
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1620Wednesdays4150TesoroHwyInWeekly,ThroughFARMERSVIEJOMARKETtheendofNovemberSunday9am-noonTesoroViejoTownCenter41andAvenue15/ViejoBlvd.TownCenterBlvd.,MaderaHARLANRANCHFRESHMARKET(yearround)5-9pmN.LeonardAve.,Clovis
contact each market association for information regarding rules and regulations.
—a quick look—
Saturdays 8-11:30am year round Located at Caldwell and Shady St.
FARMERS MARKETS
FORT RiverviewWednesdaysSundaysYearFARMERSWASHINGTONMARKETround9am-2pm/5-9pmShoppingCenter at Fort Washington and Friant Roads, across the street from the east entrance of Woodward Park, Fresno
Saturdays 9-11:30am year round Located at Pollasky between 5th & SeasonalBullardMarket, Fridays 5:30pm to 8:30pm April 29 – October 28
MARKETSFARMERS
TESORO
OLD TOWN
Please Farmers Market added to this info@ediblesanjoaquin.comlist:
100RainSaturdaysWednesdaysYearVINEYARDFARMERSMARKETround3-6pm/7am-noonorshineWestShawAve.,Fresno
CLOVIS FARMERS MARKETS
VISALIA
220NeesRiverSaturdaysTuesdaysFARMERSRIVERChurch(afterThursdaysFARMERSVISALIA’SDOWNTOWNCERTIFIEDMARKET4-7pmdaylightsavings)&MainPARKMARKET5-9pm/10am-3pmParkShoppingCenter,andBlackstoneEPaseodelCentro,Fresno
Mexican diner that offers hearty breakfasts reminiscent of mom’s good ol’ home cooking. Omelets seem to be the local fave; they offer nopales, shredded beef, chile verde, tri-tip and much more. 1663 11th St., Reedley | (559) 743-7160
Owner James Caples’ food truck journey was born out of passion to offer fresh and local ingredients and an authentic experience through hand-making all of their meals and sauces. They quickly grew into a brick and mortar and recently opened a second location. Guests love their record-storevibe decor and recommend trying dishes like Georgia on My Mind, 2 Legit 2 Quit and their Strawberry Watermelon Agua Fresca. 10063 N. Maple Ave., Fresno | (559) 515-6054
It makes sense that this Swedish village in Kingsburg has a restaurant offering Swedish pancakes, but it’s rare to hear that they are made better than one’s “mormor” (grandma), which is how one guest described them. Swedish pancakes are similar to a crepe, light in texture, and Kady’s serves them with butter, powdered sugar and a side of lingonberry compote. Give their Western Omelet a try if you don’t have a sweet tooth. 1701 Simpson St., Kingsburg | (559) 897-7605
Voted best brunch and breakfast for Central California, they are an eatery with a casual feel, offering classic dishes like pancakes, biscuits and gravy and omelets. The diner has a fun train theme that adds to the nostalgic atmosphere. Guests say the portions are generous with plenty to take home, if you can refrain from inhaling their delicious food in one sitting. Word on the street is they have one of the best cinnamon rolls in town! 3045 E. Ashlan Ave., Fresno | (559) 442 – 1401
Willie’s is a local Reedley favorite known not only for their tasty dishes but also for their work ethic that results in describedtravelersservice.family-friendlyVisitinghaveitasa
You’ll find a little bit of Paris at this local bakery. Guests rave about their pastries and beautiful aesthetics and kind service. Along with their freshly made pastries and croissants, they serve both savory and sweet crepes for your brunch appetite that can be paired with a latte made with beans from local favorite, Kuppa Joy. They are pet-friendly so grab your best fur-friend and enjoy a beautiful stroll in Old Town Clovis. 401 Clovis Ave., Clovis | (559) 940-7392
Willie’s Cafe www.williescafe.org
Locals describe this family-owned shop as a hidden gem and the go-to when experiencing an authentic Jewish bagel craving. Their menu options are straightforward and include a strawberry bagel that we hear is a total game-changer. Guests say their bagels are fresh, soft and fluffy with delicious cream cheese options. Try the all-in-one that comes with egg, cheese and your choice of meat and bagel flavor. 7739 N First St., Fresno | (559) 436-8132
Benaddiction www.benaddictiondiner.com
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Kady’s Country Kitchen Find them on Facebook Fresno Bagel Co. Find them on Facebook The Train Depot traindepot.wordpress.com Parisien Bakery parisienbakery.com Photos sourced from Instagram and Facebook NOTABLE EDIBLES
MEET THE FARMER 10 | FALL 2022 www.EdibleSJV.com
heirloomfamily
“Balakian Farms heirloom tomatoes (known as heritage tomatoes) provide abundant, fresh taste, whereas many grocery-bought tomatoes cannot,” Amber says. “However, taste isn’t the only eye-popping quality about these fascinating tomatoes. Heirloom tomatoes have a striking appearance that is beautifully diverse. There are more than 3,000 varieties of heirloom tomatoes in active cultivation around the world, and more than 15,000 varieties worldwide. Some heirloom tomatoes are shaped like peppers; others are lumpy and huge. Their colors can range from red, yellow, purple, pink, orange, green and white to so much more.”
OURTH-GENERATION
FARMER and entrepreneur Amber Balakian’s great-grandparents were immigrants who fled the Armenian Genocide more than a century ago. They settled in Reedley, a small San Joaquin Valley farming town, where they planted vineyards. Balakian Farms was founded in 1925 by Zadig Balakian. His son, John Balakian, was the eldest of six children and continued the family business for many years, adding tree fruit and other crops along the way. In the 1990s, Ginger Balakian, Amber’s mother, transitioned to organic practices, and began growing a variety of fruit and vegetables, including peaches, plums, nectarines, pluots, apricots, lemons, eggplant, Armenian cucumbers, pomegranates, persimmons, summer squash and heirloom tomatoes.
Story
FALL 2022 www.EdibleSJV.com | 11 Balakian
As a young girl, Amber spent long hours working alongside her family and their employees (who she considers practically family) on their 20-acre Reedley farm. While she loved spending time on the farm, working in agriculture was never part of her future dreams. “I grew up going to farmers markets, including the Ferry Plaza Farmers Market in San Francisco, and working on the farm was a major part of my life. After high school, though, farming was something I didn’t really consider for a career,” she says. 4 continued on page 12
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“ I grew up going to farmers markets, including the Ferry Plaza Farmers Market in San Francisco, and working on the farm was a major part of my life. After high school, though, farming was something I didn’t really consider for a career,” she says. Farms in Reedley by Christine Vartanian Datian | Photos courtesy of Balakian Farms
“I set out to create healthy and tasty products. Using my Grandmother Stella’s cherished recipe, we created our own line of organic blended heirloom tomatoes. Balakian Farms is bringing a new brand of freshness and sweetness to every kitchen around the world,” Amber“Nicknamedsays.
As an African American/Armenian woman helping direct and manage the farm, Amber is an anomaly in an industry primarily comprised of white men. Chefs and customers are increasingly promoting her farm and products on social media, celebrating the diversity and values of Balakian Farms. She’s grateful for the boost in awareness and loves sharing her family farm’s amazing story. • Balakian Farms • balakianfarms.com
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“Classmates asked about my family’s farm, and I began thinking of it more as a business, and wondered how I could help my family with my businessInsteadbackground.”ofacorporate career, Amber returned to California to see how she could contribute to her family’s farming legacy. She remembers how her Grandmother Stella cooked lunch every day for the farm’s employees — many of whom had worked for the family for more than 20 years. This sense of devotion gave Amber the belief that working together on a farm creates invaluable relationships that last a lifetime. Those relationships helped draw her back. “I’m a fourthgeneration farmer. My great-grandparents struggled and came to America to escape the Armenian Genocide, and began a new life in Reedley. I am proud of their dedication to their family and this farm all these Today,years.”Amber manages the farm with her parents, Ginger and Clarence, and her beloved grandmother, along with several full- and part-time workers. She has innovated and expanded the farm’s offerings with a line of canned tomato sauces. She is also a full-time professor at Fresno City College, where she teaches entrepreneurship.
‘The World’s Fruit Basket,’ our home base in Reedley has served us well over the past century.”
Find them on Facebook and Instagram
“I studied economics at UC San Diego, and went on to Harvard for my master’s degree in management and operations,” she says. Going to school on the East Coast, Amber was one of the few students from California, and even more rare, she grew up on a family farm.
“I set out to create healthy and tasty products. Using my Grandmother Stella’s cherished recipe, we created our own line of organic blended heirloom tomatoes. Balakian Farms is bringing a new brand of freshness and sweetness to every kitchen around the world,” says Amber.
“I love teaching, and I especially love teaching at Fresno City College. Some students come from difficult circumstances and have overcome many obstacles to be on campus; they’re some of the brightest students I’ve worked with recently.
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Schaad Family Almonds Country Store is a family business that grows and sells almonds, pistachios, walnuts and raisins in many different candy and salted flavors. We have a large variety of specialty items, almond butter, assorted candy and olive oil. We also package gift boxes and baskets full of our amazing products.
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consumers that place premium on quality. edible readers are champions of local businesses and not just when it comes to food and drink— they are seeking an experience and a relationship with businesses they patronize. They can discover your business in the pages of edible San Joaquin Valley, focused in Fresno County.
Open Monday – Friday from 9am to 4:30pm 16471 W. Whitesbridge Rd. Kerman, CA Phone : (559) www.schaadfamilyalmonds.com846-9660
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STEP 2: Cover a baking sheet with aluminum foil and place the eggplant flat on the baking sheet. Place the baking sheet on the middle shelf and broil for several minutes. Remove from the oven.
Recipe by Stella Balakian
STEP 5: Stir in Balakian Farms organic blended heirloom tomatoes, herbs (your preference), salt and pepper. Stir and cook for 5-8 minutes, and then remove from heat.
Sweet, Savory, Salty
“We’re passionate about the land we’ve farmed for many years, and believe that all riches come from the earth. One of our family’s favorite dishes is our recipe for moussaka. Fresh eggplant, tomatoes and lamb come together to create layers of sweet, savory and salty perfection. This special moussaka is a Mediterranean classic – it’s perfect for any lunch, dinner, a potluck dish or holiday buffet.” – Amber Balakian
INGREDIENTS
STEP 6: Coat a baking dish with olive oil. Arrange half of the eggplant slices on the bottom of the baking dish. Spread the meat mixture on them and cover with the remaining eggplant slices. Top with a choice of cheese. (You can do several layers, depending on the size of your baking dish.)
STEP 3: While eggplant is in the oven, heat the olive oil in a frying pan.
Balakian Farms Moussaka
STEP 7: Cover and bake at 375 degrees for 30-40 minutes, or until bubbly. Remove from the oven and let the moussaka cool for at least 15 minutes, then garnish with chopped parsley. Serve with pita bread or crusty Italian bread.
2 medium globe eggplant ½ cup olive oil 1 large onion, chopped 3 cloves garlic, minced 1 lb. lean ground lamb 1 16 oz. Balakian Farms organic blended heirloom tomatoes (recommended: Pink Oxheart or Purple Cherokee) Sea salt and pepper to taste 1 T garlic powder 1 T Crushedpaprikared pepper flakes, optional 2-3 T parsley, chopped Choice of cheese (1 cup grated mizithra, pecorino or parmesan)
FEATURED RECIPES
STEP 4: Cook the onions and garlic until the onions are golden brown. Add the lamb and cook until lightly browned.
STEPDIRECTIONS1:Remove stems from eggplants and cut crosswise into ¼- to ½-inch sections. Brush both sides with olive oil and sprinkle with salt, pepper, garlic powder and paprika.
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edible Communities | SIGNATURE SECTION
“Much food packaging is made from plastic, and most plastics are never recycled—though the plastics industry has long worked to convince us otherwise,” says Dianna Cohen, co-founder and CEO of the Plastic Pollution Coalition.
REALLY RECYCLED?
One-quarter of packaging reaching recycling facilities is contaminated and, thus, sent to landfills, the EPA estimates. Contamination can occur from contact with non-recyclables in recycling bins or items that are not clean—the most common culprit is food residue. Further, recycling facilities are often underfunded and over whelmed. In 2018, China stopped importing most plastic waste from both the U.S. and Canada. That ban upended recycling systems that relied on exports, and neither country has been successful in building a domestic recycling market.
Amid pressure to transform the recycling system, experts are advocating for circularity in food packaging. Circular systems pre vent waste from reaching recycling facilities by implementing strat egies to reuse and repurpose plastics already created. A shift in this direction requires the food industry to rethink packaging materials and to consider what the reuse and disposal of plastics (eventually) would look like, especially for packaging that is compostable.
The recycling system is also wrought with environmental injustice. “Recycling facilities are predominantly built in mar ginalized communities, in part due to the traditional invisibility of and bias against low-income communities of color and In digenous peoples,” says Nilda Mesa, director of urban sustain ability and equity planning at Columbia University’s Center for Sustainable Urban Development.
STORY BY EMILY PAYNE AND DANIELLE NIERENBERG
For example, Stamford, Connecticut made $95,000 selling recyclables in 2017; after 2018, it paid $700,000 for removal. And Bakersfield, California, earned $65 per ton from recyclables; it now pays $25 a ton to get rid of them.
About a year ago, a comedian—not a scientist or environmentalist—enlightened consumers about a product they use every day that is harmful to the planet.
“A lot less plastic winds up getting recycled than you might think,” John Oliver said on that particular episode of Last Week Tonight, which has now been viewed more than 4 million times. In the United States and Canada, less than 9 percent of plastics is recycled. According to the U.S. Environmental Protection Agency (EPA), packaging comprises the largest percent of U.S. plastic waste. Since the pandemic disrupted curbside pickup and put more emphasis on single-use products, especially in food service, these numbers have only worsened.
Consumers often see plastic food packaging as the cost of eating: tubs of salad greens; clear clamshells for berries; and even, pre-wrapped cucumbers and other produce.
And while many plastics are recyclable, they still end up in landfills, oceans and, ultimately, in our bodies.
Now, however, in an exciting wave of innovation, businesses and entrepreneurs are rethinking how to package food.
IS PLASTIC WASTE THE COST OF EATING?
ediblecommunities.com
Unilever and PepsiCo include compostable packaging as part of their strategies to reduce waste. Chipotle and Sweetgreen use compostable material for take-out meals. Compostables are made of plant-based materials—corn, starch or sugarcane—unlike plastics derived from petroleum. Compostable packaging isn’t always sustainable, though. With out the right infrastructure, pricing and awareness, compostables can contribute to the food packaging waste problem.
“A municipality that can figure out how to minimize its organic waste stream will be saving funds over the long run, as well as cutting greenhouse gas emissions and producing material that will enrich soils… It’s a win all over,” says Mesa. But only if they can afford it.
IF THE PRICE IS RIGHT
COMPOSTABLE IS COMPLICATED
For example, many elementary school districts are required to serve milk which is distributed in single-serve cartons. Students take a carton, drink some or none of it and throw it in the trash. But when the Austin Independent School District in Texas transitioned ediblecommunities.com
Ecovative’s technology upcycles farming and forestry byproducts through mycelium to create plastic-free and home-compostable prod ucts for the food, leather, beauty, foam and packaging industries. Gailmor is hopeful that more options can be available at large scale as consumer demand rises.
“We can do this on an individual level and also need to support systems shifts, from our schools to our workplaces to policy and legislation,” says Cohen. San Francisco, California, was one of the first cities to make a zero-waste commitment in 2003—it diverts 80 percent of its waste from landfills. Vendors use either compostable or recyclable contain ers, and every event must offer recycling and composting. The city also requires individuals and businesses to separate waste into recy clable, compostable and trash bins.
One powerful solution is for government and institutional pro curement practices to help reduce or eliminate plastic packaging.
Food businesses consider pricing, shelf life and quality of pre sentation for packaging, and it’s been cheaper to choose plastic packaging. Brass Roots Founder Aaron Gailmor believes the tide is turning, however. “Along with the innovation in more sustainable packaging, pric ing has come down dramatically, and it’s only a small premium to conventional or fossil fuel-based packaging now,” Gailmor says.
edible Communities | SIGNATURE SECTION
“If you’d asked me two years ago, I wouldn’t have been as enthu siastic,” says Gailmor, “but I am very confident now.” Consumer demand drives innovation, lower prices and more sustainable op tions for small businesses like Brass Roots, but the onus can’t be only on eaters.
“Moving away from single-serve meals and snacks is probably the most impactful way to reduce packaging waste in an institutional setting,” says the Center for Good Food Purchasing, a nonprofit that aims to use procurement to build a more equitable food system. According to the Center, buying bulk items can help institu tions reduce both packaging waste and food waste—a win for tight budgets, too.
THE POWER OF PROCUREMENT
“The real game changer will be when people buy less plastic, reuse what they have and minimize what goes in the trash and into recycling,”
“We would have loved to be in all compostable packaging from the beginning, but for a small company starting out, pricing for small runs and guaranteed shelf life for new products with un known velocity can be prohibitive,” says Logan Farley, chief operat ing officer at Brass Roots, a plant-based snack company based in New Orleans, Louisiana.
“Compostable is often referring to packaging that must be transported to an industrial composting facility—which it often isn’t, and just ends up in a landfill versus recycled,” says Emily Stucker, vice president of menu innovation and product integrity at Farmer’s Fridge. This is, in part, because composting facilities are not available nationally. Mixing compostables into curbside bins can contami nate recycling streams. Throwing compostables in the trash gets them sent to landfills, where they emit methane. When proper infrastructure and education are in place, pro cessing compost can be sustainable, especially given that munici palities pay for waste processing by weight.
Other institutions are increasing demand for sustainable food services—within the Center’s partner institutions, there has been a more than 30 percent increase in environmentally sustainable pur chasing over the last few years.
In 2021, Driscoll’s diverted more than 10 million pounds of packaging from landfills. The company’s circular clamshell initiative requires packaging suppliers to incorporate recycled clamshells back into new Cloverclamshells.Sonoma released the first fully plant-based milk carton in 2022. Meanwhile, Danone aims to make every piece of packaging reusable, recyclable or compostable by 2025.
“If you want true systemic change, it means taking a stand against things that derail the broader conversation, just like you take a stand for the organizations that are actually solving the problem,” says Gup ta-Fonner.Therealso is the need for a cultural shift. “When you acknowl edge that there are resources, natural elements and actually pieces of real life and habitats that went into making this packaging,” says Gupta-Fonner, “then reuse is compassion.”
Cohen recommends prioritizing unpackaged food. Whole Foods, Sprouts and co-ops allow customers to purchase bulk food in reusable containers, while zero-waste shops are becoming more common across the country. And farmers’ markets offer a way to avoid plastics in grocery.
More than 70 brands have committed to the One Step Closer to Zero Waste Packaging campaign, which launched in January 2022. It aims to improve infrastructure, labeling and the responsi bility of producers.
Apeel makes plant-derived coatings that growers, suppliers and retailers use to keep produce fresh two to three times longer. And
Emily Payne is Food Tank’s copy editor, and Danielle Nierenberg is the president and co-founder of Food Tank.
The campaign also supports the Break Free from Plastic Pollu tion Act. It mandates reduced production of a variety of materials, including plastic, and requires producers of packaging, containers and food service products to boost recycling and composting efforts.
The best way to reduce packaging waste, though, is by using no packaging at all.
23 | www.EdibleSJV.com SUMMER 2022 For more on this story, visit ediblecommunities.comedible Communities | SIGNATURE SECTION to bulk milk, they reduced so much waste that it was able to transi tion to all organic milk for the same cost of single-serve cartons.
LEADING THE WAY
Gupta-Fonner’s waste-free delivery service aims to do the fun damental work of building a circular supply chain from the ground up. For her, waste is an issue of design. “Linear supply chains are not designed for this,” says Gupta-Fonner.
Designing the infrastructure for circularity—a system that in herently limits waste—can create an easy and affordable choice for all eaters.
PACKAGELESS EATING
Companies that fundamentally change the way they think about packaging, rather than simply swapping plastics for another singleuse material, can build true circularity.
NatureSeal coating combines vitamins, salts and minerals to extend the shelf life of sliced fruits for up to 28 days.
Meanwhile, Notpla aims to eliminate the need for single-use plastic bottles. Its condiments and water sachets are made from seaweed, which can be composted or actually eaten. And Sway’s seaweed packaging integrates seamlessly with existing machinery, eliminating the costs for manufacturers.
There’s no silver bullet to solving the food packaging crisis. It’s complex and requires both top-down solutions and bottom-up changes by consumers and businesses.
“The real game changer will be when people buy less plastic, reuse what they have and minimize what goes in the trash and into recy cling,” says Mesa.
Kroger partnered with TerraCycle to test a reusable packaging program in 25 Fred Meyer stores. Customers will be able to pur chase products from brands like Arbor Teas, Nature’s Heart and Na ture’s Path in reusable containers that they can return to be cleaned and Ifreused.unpackaged foods or reusable containers aren’t available, Co hen says to choose easily recyclable materials like paper, glass and metal. Consumers can also look for products with instructions on how to dispose of their packaging.
Meanwhile, some of the largest industry players are tackling packaging and plastic waste internally.
“To make any kind of single-use packaging including composta bles, you’re using precise raw materials, energy and water,” says Anukampa Freedom Gupta-Fonner, co-founder and CEO of Spr ingEats.com, an online grocery store achieving zero-waste delivery from farm to table.
ZERO PACKAGING
This focus on waste reduction can drive investment in better sorting infrastructure, reducing widespread contamination and making recycling easier for all. “Private industry has the opportunity to create the demand to kickstart or revive strong and stable recycling end markets for the circular economy, and we hope more brands and manufacturers will step up to the design and sourcing challenge,” says Camille Herrera, packaging development and sustainability manager at Driscoll’s.
Taste & See EDIBLE CAUSES 24 | FALL 2022 www.EdibleSJV.com Corks & Forks hosted by FSU Alumni and Friends of the Craig School of Business
Story by Edible Staff Provided by Durand Carter
| Photos
Edible: How long has the Corks & Forks event been happening?
Edible: How can one get involved to help with the efforts?
Edible: What can a guest expect when attending the event?
Edible: Please tell us a little about the Alumni and Friends of the Craig School of Business.
Carter: I’m excited to share the Craig School of Business 30th Anniversary Gala Celebration. Whether you’re a Craig School grad, a current or former faculty, staff member or friend of the Craig School, we want you there. The event is Sept. 30, and you can pre-register at tinyurl.com/CSB30-save-date • Fresno State Craig School of Business craig.fresnostate.edu “Over the years, we have enjoyed food sampling, wine and local craft beer at the Conley Art Gallery. Our mission is to continue to inspire the community, uplift small businesses and to support our Fresno State University students.”
Carter: One can become a sponsor or volunteer, and various levels of support are welcome. Email or call the Fresno State Alumni Association’s Careen Stach at (559) 278-8209 or alumni@mail.fresnostate.edu.
Durand Carter, Craig School of Business Alumni President | Fresno State Craig School of Business Alumni and Friends Board
Carter: The Alumni and Friends organization has held a very successful Corks & Forks wine tasting event since June 2000.
Carter: This is one out of 16 chapters and clubs that is officially recognized by the Fresno State Alumni Association. Our mission is to celebrate and engage alumni to support student success through the years. Our goal is to lead all the 23 alumni associations of the California State University, Fresno system in giving annual scholarships.
Carter: We host two annual events. The spring golf tournament hosted at Sunnyside Golf Course is a hit, and October 20 is the most perfect time of the year for Corks & Forks.
Edible: Is there anything else you’d like to share?
FALL 2022 Www.EdibleSJV.com | 25
Carter: The Conley Art Gallery is the perfect venue for hosting this event, with its captivating outdoor courtyard for music, entertainment and impressive art gallery.The CSB Alumni and Friends welcomes everyone. Alumni, students, staff, faculty and friends mingle while sampling from local businesses, including wineries, breweries and restaurants such as Cardella Winery, Fresno State Winery, Crow and Wolf, Cru,Toca Madera, Ramos Torres, Fig & Honey and more. Guests can also engage in exciting Bulldog raffles and silent auctions.
Edible: Are there other events the board puts on throughout the year?
26 | FALL 2022 www.EdibleSJV.com FEATURED RECIPES
Recipe
STEP 5: Bring the mixture to a boil, stirring occasionally.
STEP 8: Return the puréed soup to the pot and stir in the Calvados or cider, bring to a simmer and cook, stirring, for 3 minutes. Taste and add additional seasonings if desired.
STEP 9: Ladle into bowls and top with a drizzle of yogurt and apple chips. From the cover: Autumn Apple Soup by Sue Burns
STEP 3: Add the garlic and cook, stirring, for another 30 seconds.
An Apple a Day
FALL 2022 Www.EdibleSJV.com | 27 INGREDIENTS: 2 T unsalted butter 1 T olive oil 1 sweet onion, peeled and diced 2 cups peeled and diced parsnips (3 medium parsnips) 1 large (10-12 oz.) sweet potato, peeled and diced 2 cloves garlic, chopped 3 cups peeled, cored and chopped apples (approximately 3 large applesGranny Smith recommended, but other varieties may be used) ½ tsp. Kosher salt ¼ tsp. white pepper 2 tsp. Chinese five-spice powder 4 cups (or 32-oz. container) low-sodium chicken stock ¼ cup Calvados (or apple brandy or cider) ½ cup plain Greek yogurt Dried apple chips Optional for added spice: ⅛ tsp. chipotle chile powder (use 1/4 teaspoon if you’d like more heat) Serves 6
STEP 2: Add the onion, parsnips, and sweet potato and cook, stirring occasionally, until the onion is tender and golden, about 5 minutes.
STEP 4: Add the apples, salt, pepper, five-spice and chipotle powders, then stir in the stock.
STEPINSTRUCTIONS1: In a large pot, melt the butter over medium heat and add the olive oil.
STEP 6: Reduce the heat, cover and simmer until the parsnips, potato and apples are tender, 10-15 minutes.
Photo by Jonna Dodge
STEP 7: In a blender, puree the soup in batches; be sure to remove the insert in the lid and cover the opening with a towel while blending. (Or carefully use an immersion stick blender in the pot.)
