T
racy is celebrating “27 Years of Beans” this year at the annual Tracy Dry Bean Festival on Saturday, Sept. 7, and Sunday, Sept. 8, in downtown Tracy, and I would like to personally invite you to be a part of the free family fun. Whether you have attended one Bean Festival or 26, you know that the historical festival is all about bringing families together and celebrating our community’s past, present and future. Every year, festival participants have a chance to catch up with old friends, meet new ones and take away offerings from local businesses, as well as commemorative festival T-shirts. Three live music stages are scheduled to highlight local music and entertainment for all ages to enjoy.
The sounds of Latin Essence, in Town” at the annual chili Journeys’ Edge Tribute Band, bean cook-off. Crowd tasting 209 All Stars, Top Secret, will begin at 1:30 p.m. Sunday Two Tone Stieny, Jimmy in the chili cook-off tent Ashley, Blue A Fuse, Great behind Bean Town on 10th House Band, and Tortoise and Street and Central Avenue. the Pimps will fill the air with Also returning this year on their diverse sounds of classic Saturday are the Bean Run rock, funk, Latin and blues. 5K-10K and the Show-N-Shine SOFIA Returning this year is the VALENZUELA Car Show with more than 30 crowd favorite Bean Town, classic cars on display. located on Central Avenue On Sunday, the festival between Ninth and 10th streets. Bean will host the entertaining bean burTown gives festivalgoers an opportunirito eating contest at 4 p.m. near ty to truly celebrate dry beans via bean 10th Street and Central Avenue. dish samplings, dry beans for purchase Participants interested in signing up from local bean farmers, bean givemust submit a $5 entry fee for the aways and cooking demonstrations. chance to win a cash prize and bragOn Sunday, local chefs will compete ging rights for the most bean burritos for the prestigious title of “Best Chili eaten at the Bean Festival.
The Bean Festival would not be possible without the support of the community, the volunteers, vendors, and most of all the staff who make it happen. For those of you who attend the Bean Festival, thank you for supporting this event another year! Join us, and bring your friends, family and neighbors for a weekend full of free entertainment. Make sure to “check in” at the Bean Festival on Facebook when you arrive. For more Bean Festival information, visit the website, www.tracy beanfestival.com. Sofia Valenzuela is the president-director of the Tracy Chamber of Commerce. She started as a receptionist with the organization 10 years ago.
Local beans have international appeal By Michael Ellis Langley Tracy Press
Beans grown around Tracy and southern San Joaquin County are reaching far beyond America’s borders. The baby lima beans, large limas and black-eye beans farmed here, and celebrated every year during the Tracy Dry Bean Festival, represent a staple U.S. export, according to Kenneth Hylton, chief financial officer for Rhodes-Stockton Bean Co-op. “Internationally, Japan is our biggest market segment for California. Especially for the farmers in this area,” Hylton said. “We export pretty much all over the world in one form or another.” Statistics from the California State Department of Agriculture show that the percentage of California dry beans exported across the globe grew from 31 percent in 2010 to 42 percent in 2011. That represents $70 million worth of dry beans sold to Europe, Canada, India and Japan. The Japanese, according to Hylton, use baby lima beans grown exclusively in California to make a paste for candy. “We set the standard for what they use in paste manufacturers in Japan,” he said.
Glenn Moore/Tracy Press
OVERSEAS SHIPMENT: Warehouse manager Javier Diaz checks a table of garbanzo beans in the mill at RhodesStockton Bean Co-op on Wednesday, Sept. 4. Some of the garbanzo beans will be shipped to New Zealand.
Hylton said local farmers have faced challenges during the past 15 years that have drastically reduced the amount of beans being grown. “In the late ’80s or the early ’80s, beans were, of course, three times larger than our crop is now,” he said. “Especially around here, it was pretty much bean fields from here all the way into town.”
Evolving tastes and shake-ups in key markets may be to blame. “Acreage-wise (demand for beans) has been decreasing, losing a lot of row crop for almonds, walnuts,” Hylton said. “We’ve seen huge decreases in 2000, and then with the earthquake in Japan it decreased some more.” Hylton said those challenges drove the industry together, allowing producers to pre-sell set amounts of beans to companies across the nation and the world. “Last few years, pretty much anything that’s planted is usually sold, before it’s even planted, to the end user,” he said. “It helps stabilize the market, and the grower has more incentive to plant, because he already knows it’s sold.” Hylton said Rhodes-Stockton is finding new customers for large lima beans in New Zealand and Australia. Natural disasters, such as crop failures in Brazil and Argentina and severe flooding in China’s commercial production areas, are also creating new demand for Tracy beans. “International markets are pretty strong this year,” Hylton said. “It’s going to be a good year.” Contact Michael Ellis Langley at 830-4231 or mlangley@tracypress.com.
FRIDAY, SEPT. 6, 2013
2 | TRACY DRY BEAN FESTIVAL.
Bean queen, princess, little sprout crowned By Nikki Chase For the Tracy Press
The Tracy Dry Bean Festival queen, princess and Little Sprout were crowned Saturday, Aug. 31, at the Grand Theatre Center for the Arts. Colby Haskell was crowned Tracy’s Bean Queen. The 12-year-old daughter of Jim and Cynthia Haskell beat out six other contestants. “I was absolutely surprised,” said Colby, who had her hair pinned up in tight curls. “I had no clue how they were going to put the crown on with my hair.” As for her gown, Colby’s goal was to stand out among the competition. “We got it online. There’s always the classic pink and white, but I decided to go with a different color — teal,” Colby said. “I chose it because it made me feel like a princess.” The seventh-grader at Poet Christian School already knows how she
wants to spend her time as queen. “I’m going to try to work with the Animal Rescue of Tracy,” Colby said. The pet lover, who has “a dog named Hannah and a rabbit named Jackson,” also won the poise category at Saturday’s pageant. In the princess division, Ella Navarra took the crown, which she described as “very heavy” and “pretty” once it was placed on her head. Ella, the daughter of Carl and Monica Navarra, said, “I want to be a good role model for the community.” A fourth-grader at Monticello School, she described her dress as “blue with sparkles” and said she chose it because she “really likes blue.” “She kind of went online and picked it herself,” her mother said. “She was very adamant about that particular one.”
“I was absolutely surprised. I had no clue how they were going to put the crown on with my hair.” — Colby Haskett Queen, Tracy Dry Bean Festival
Nikki Chase/For the Tracy Press
ROYAL COURT: Sadie Espinoza won Little Sprout (from left), while Colby Haskell was crowned Queen, and Ella Navarra was crowned Bean Festival Princess on Saturday, August 31.
The princess’ favorite aspects of being in the pageant were “the hair, makeup and all the pretty dresses.”
In her first pageant appearance, Ella won best talent, best interview, poise and people’s choice, on top of being
Pageant coordinators Juana Dement and Cheryl Fowler hosted Saturday night’s event. The 2012 queen, Lexie Van Os, and princess, Meredith Hagler, fulfilled their final royal duties by crowning this year’s winners. All of the pageant participants received a trophy, T-shirt and gift bag. The 2013 Tracy Dry Bean Festival is Saturday, Sept. 7, and Sunday, Sept. 8, in downtown Tracy. For details, see the pull-out section in this week’s issue.
crowned the Bean Festival Princess. The young girl who took the crown in the Little Sprout division was Sadie Espinoza. The 6-year-old is the daughter of Caesar and Serena Espinoza and is a second-grader at Kelly School. She described her gown as “very pretty, pinkish-reddish with flowers.” When asked how she felt about being on stage, she confessed to being “a little bit nervous, and very excited.” Her favorite parts of the pageant, though, were the trophies and crown she received. “The crown has shiny diamonds all over it!” Sadie said.
Contact the Tracy Press at 835-3030 or tpnews@tracypress.com.
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TRACY DRY BEAN FESTIVAL. | 3
Jacob’s cattle bean a cowhide look-alike, chili classic By Gary Daloyan
The featured legume at this year’s Tracy Dry Bean Festival is the Jacob’s cattle, a dried bush bean grown in California and New England that resembles the hide of spotted Hereford cattle. The very colorful, deep burgundy-andwhite bean is considered one of the top two chili beans, along with the dark red kidney, as ranked by former Tracy chili cook-off contestants, according to Fresno bulk bean supplier Pacific Grain & Foods. “Each year, a special bean blend or single bean variety is supplied by the company in 3 pound batches to all chili cook-off contestants for an equal footing at the Sunday, Sept. 8, judging and to provide different flavor profiles to festival attendees,” said Lee Perkins, managing partner. Judges sample the pre-
pared chili submissions and cast their votes at 1 p.m. Sunday, at which point festival attendees can line up to taste the extra chili, free of charge. Typically, cooking stations are in a booth near the Bean Town Pavilion, Perkins said. Jacob’s cattle is an heirloom variety high in fiber, also called a trout bean, and is popular in hearty vegetable soups or as a colorful addition to bean or green salads. This large legume is sometimes mistaken for a red-blotched Anasazi or appaloosa bean. But unlike the unique naturally degassed Anasazi, featured three years ago at the festival, the Jacob’s cattle bean should be degassed. That process includes a 2-minute immersion in boiling water, then an hour sitting in a lidded pot, followed by rinsing in a colander. “This step eliminates the sugar proteins that cause the gas,” Perkins
said, “but also shortens the cooking time, which
is generally 1½ hours on stovetop.”
Read more
Find a simple degassing recipe for use with most types of beans on Page XX.
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4 | TRACY DRY BEAN FESTIVAL. FRIDAY, SEPT. 6, 2013
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95-112
79
6
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OD DORS
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BEAN TOWN
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1
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4
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KHOP/KAT Country/ The Hawk Raley’s Tracy D.A.R.E. KKIQ Payta Sherry’s Enterprise Dipping Dots Country Lemonade
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6 | TRACY DRY BEAN FESTIVAL.
STAGE SCHEDULE Bean Sprout Stage (Saturday) Sixth Street and Central Avenue Bean Queen/ Princess 10:35 a.m. to 11:15 a.m. CrossFit Demo 11:30 a.m. to 11:45 a.m. Quinto’s Martial Arts noon to 2:30 p.m. Bailey Poole 12:45 p.m. to 1 p.m. Arielle Linnette 1:15 p.m. to 1:45 p.m. Gian Zumba Studio 2 p.m. to 2:30 p.m. Gabriela Gallegos-Santiago 3:30 p.m. to 3:45 p.m. D2M Dance Academy 4:00 p.m. to 4:45 p.m. Random Farm 5 p.m. to 6 p.m.
Bean Sprout Stage (Sunday) Sixth Street and Central Avenue Lokes Looks 10:00 a.m. to 10:45 a.m. James Reed’s Tae Kwon Do 11:00 a.m. to 11:30 a.m. Kidsafe 12:30 p.m. to 1 p.m. Hulla Halo 1:15p.m. to 2:15 p.m. Little Warriors Cheerleaders 2:30 p.m. to 3 p.m. Triple Threat Performing Arts 3:30 p.m. to 4:30 p.m. Duffermen In Carrels 4:45 p.m. to 6 p.m.
IN THE KITCHEN LAYERED FOUR-BEAN SALAD Servings: 12 to 16
This is the salad to serve to a crowd. The layers use four different kinds and colors of beans to make a brilliant, impressive presentation at the dining table. 1 pound black valentine beans, degassed, cooked, drained and chilled 1 pound French navy beans, degassed, cooked, drained and chilled 1 pound jumbo pinto or cranberry beans, degassed,
cooked, drained and chilled 1 pound Christmas lima beans, presoaked, cooked, drained and chilled 4 teaspoons A&D seasoning ½ cup sugar ½ cup red-wine vinegar ½ cup salad oil 2 tablespoons fresh parsley, chopped ½ tablespoon dry mustard 2 teaspoons fresh basil (or ¾ teaspoon dried) ½ teaspoon oregano Salt and pepper to taste Romaine lettuce leaves 1 medium red onion, sliced and separated into rings Add 1 teaspoon A&D season-
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In a small bowl, mix sugar, vinegar, oil, parsley, mustard, basil, oregano, salt and pepper. Set aside.
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Line a large glass bowl with romaine lettuce leaves. Layer the black valentine beans in the bowl, and drizzle with about a quarter of the oil-vinegar dressing. Add the French navy beans and drizzle with more dressing. Continue layering beans until you have four layers. Garnish top with red onion rings. Chill thoroughly.
Source: Boutique Bean Pot and Pacific Grain & Foods
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ing to each pot of beans during cooking.
PLEASE RECYCLE THIS NEWSPAPER.
FRIDAY, SEPT. 6, 2013
TRACY DRY BEAN FESTIVAL. | 7
IN THE KITCHEN MAPLE BAKED BEANS Servings: 6
Baked beans are an all-day dish, a comforting presence in the oven and a promise of a good dinner to come. 1 pound Jacob’s cattle (pictured) or King of the Early beans 1 large onion, peeled and stuck with 6 whole cloves 1 bay leaf ½ cup maple syrup ¾-pound chunk of salt pork, on the rind ½ teaspoon salt 2 teaspoons dry mustard Before bedtime the night before, pick over the beans, cover generously with cold water and set aside. As soon as the breakfast dishes are done, heat the oven to 300 F. Drain the beans and put half of them in an oven-safe bean pot. Add the onion and bay leaf, then the rest of the beans. Add the maple syrup, then cover with cold water an inch above the beans. Cover the pot and put it in the oven. Meanwhile, cut the salt pork in a crosshatch pattern at half-inch intervals, down to but not through the rind. Cover it with cold water and set it aside. About an hour later, put a kettle on at the back of the stove so you’ll have hot water when you need it. Go about your business, checking on the beans from time to time and adding a
Courtesy photo
bit of hot water as necessary to keep the top layer just nicely submerged. By lunchtime, the beans should be well on their way to tenderness — still firm, but no longer crisp. Gently stir in the salt and dry mustard. Drain the salt pork and push it into the top of the beans, skin side up. The pork skin should be just at the top of the liquid. Cover the pot, return it to the oven and continue to cook as before. As the dinner hour approaches, start cutting back on liquid so the sauce thickens, but don’t let the top layer of beans dry out. Remove the lid for the last hour of cooking so the pork skin crisps. Season at the table with fresh-ground black pepper to taste. (Recipe adapted from YankeeMagazine.com)
FRIDAY, SEPT. 6, 2013
8 | TRACY DRY BEAN FESTIVAL.
IN THE KITCHEN TUSCAN-STYLE TUNA SALAD Start to finish: 10-15 minutes assembly using canned beans; add 2-3 hours if using dry beans Servings: 8 to 10
16 ounces chunk/light tuna, mylar bagged 2 (15-ounce) cans white beans, such as navy, cannellini, or great northern, rinsed in a colander under cold running water; or ½ pound dry white beans, rinsed, degassed and boiled to fork soft 10 cherry tomatoes, quartered 8 scallions, trimmed and sliced 4 tablespoons extra-virgin olive oil 4 tablespoons lemon juice 2 sprigs cilantro or parsley, finely chopped ¼ to ½ teaspoon salt, to taste Freshly ground pepper to taste or 1 tablespoon Pacific Grain & Foods savory bean seasoning 1 dozen pita bread pocket wraps or flour tortillas Cabbage or lettuce leaves
Courtesy photo
Variation: Omit the pita or tortillas. Rinse and dry large lettuce leaves or steam cabbage leaves until tender. Place a small amount of tuna stuffing on a leaf and wrap the leaf around the filling. Cut each roll into halves or thirds and serve as a summer finger food with a glass of sangria.
In a medium bowl, combine tuna, beans, tomatoes, scallions, cilantro or parsley, oil, lemon juice, salt and pepper or seasoning. Stir gently. Refrigerate until ready to serve.
Variation: Add 1 cup of Pacific Grain &
Rinse cabbage or lettuce leaves, pat dry, fold and use to line each pita bread or tortilla. Fill with chilled salad.
(Recipe adapted from Eating Well Magazine and Pacific Grain & Foods LLC)
Foods dried veggie blend during the last 10 to 12 minutes of the dry bean cooking time.
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