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  • Naked Bear Magazine 1

    Your Guide to Eating SustainablyNAKED BEARyour guide to eating sustainably

  • 2 Spring 2010

    Naked Bear Magazine was founded in Spring 2010 to educate and inform Cal students and the campus community about food sustainability issues and practices. Undergraduate and graduate students from a wide variety of academic fields took the DeCal Class Food Sustainability Journalism where they wrote articles that focused on topics relating to Cal students and Berkeley resi-dents. Nearly all the artwork in this magazine is original, produced by students and local artists. The publishing and printing of this magazine was funded with a

    grant won from Brita in their annual FilterForGood Eco-Challenge contest, and supported by Cal Dining. It is our hope that Naked Bear will continue to publish biannual

    magazines, online or in print. Students who want to get involved should contact:

    Editor, Founder: Jenna KingkadeAssociate Editor, Copy Editor: Hana Joe

    Layout Design: Jenna KingkadePhotographer: Kaitlyn Buck


    Maggie BertolaniSavio Chan

    Hanui Amy ChoiWill DeanNick Duffy

    Katie FleemanHana Joe

    Jenna KingkadeJenna Larson

    Jill LorackKatie MascovichTess McEnultySerena Parr

    Allyssa RhodenElizabeth ScottCandace WonMary Zilkie

    Kaitlyn Buck: cover, 2 (top) 9,11, 13,14, 15, 20

    Hana Joe: p. 2 (bottom) 17Alyssa Rhoden: p. 4

    Jake Saunooke: p. 3, 6Evan Larson: p. 12

    Ally Pony: p. 10Jenna Kingkade: p. 18

    Berkeley Farmers Market p. 15

    Student Organic Gardening DeCal, p.17

    Art and Photo Credits



    Editors Hana Joe (left) and Jenna Kingkade

  • Naked Bear Magazine 3

    & Gold

    4. The Ugly Truth An Unfamiliar Encounter Challenges My Resolve To Eat More Sustainably by Alyssa Rhoden

    5. Seduced By ProduceBerkeleys Love Affair With Full Belly Farm by Elizabeth Scott

    6. Not Just a Berkeley Thing to Do Daryl Ross on How Students Can CultivateFood Culture on Campusby Candace Won

    7. Berkeley Student Food Collective Building A Community Around Good Food by Jenna Kingkade

    8. A Better Way to Eat BeefSustaining the Earth, a Healthy Lifestyle, and a Clean Conscience by Nick Duffy

    9. Pizza My Heart How Local Pizzas Claim a Special Spot in Everyones Heart, Mind, and Stomach by Hana Joe

    10. King of the Hive by Will Dean

    11. From Blossom to Stem by Hanui Amy Choi and Jenna Kingkade

    12. Chocolate, Coffee, and Tea-Oh My! The Fair Trade Movement in Berkeley and Beyond by Jenna Larson

    13. Local Motion Sustaining Farmers, Your Community, and Yourselfby Maggie Bertolani

    14. Banished from Bread A Healthy Diet Thanks to Gluten-Sensitivityby Tess McEnulty

    15. The Berkeley Farmers Market Photo journal by Kaitlyn Buck

    16. Around the World 66 Times Food Miles and Why Our Food Travels So Far by Katie Mascovich

    17. Getting Your Hands Dirty by Mary Zilkie

    18. The Battle Against Bottled Water Why Tap Water is Better for Your Health, Wallet, and Environment by Jill Lorack

    19. Grgoire RestaurantA Good Bet for a Taste-Good Feel-Good Mealby Hanui Amy Choi

    20. Swiping Sustainability How to Go Green in the Dining Commonsby Katie Fleeman

    21. Too Rich for My Spud Making Sense of the Disparities Between Organic and Conventional Foods by Savio Chan

    23. Far Too Much, Nearly Invisible Plastic by Serena Parr

    Blue Plate Special

  • 4 Spring 2010

    The bag was labeled Mixed root veggies, $5. As I peered skeptically inside, at what I had been told was likely a turnip, I could feel one eyebrow start to inch up and my mouth form a bit of a scowl. These things looked nothing like my familiar grocery store vegetables. In fact, they hardly looked edible. How had it come to be, I wondered, that this turnip had become a legitimate dinner consideration?The turnips journey had

    actually been fairly short. Grown by Heirloom Organic Gardens in Hollister, all of these winter vegetables traveled less than 100 miles here to the Ferry Plaza Farmers Market in San Francisco. Heirloom Organic Gardens adheres to organic growing practices, which means that my turnips, beets, and potatoes were free to grow without being drowned in chemical fertilizers or pesticides. The non-profit organization that runs the market, the Center for Urban Education About Sustainable Agriculture (CUESA), requires all of their vendors to report details of their farm and growing practices, which are posted in each vendor stall and on the organizations website, surprised me to learn that a market so

    focused on sustainability actually has few rigid requirements, one of which is being a certified California grower. Instead, when deciding which vendors will be allowed to participate, they consider everything from growing practices to worker benefits to irrigation and pest control techniques to food miles and more. As Dave Stockdale, executive director of CUESA explains, certified organic is a good metric for environmental sustainability, but you can use organic practices without being certified. Some farmers cannot afford the time

    or expense of the certification process. Others, many of whom pioneered organic

    farming practices, consider the certification standards to be too lenient and therefore refuse to participate in the certification program. Evaluating a farm as a whole allows a broader range of goods and sustainable practices to be represented at the market. Even with the added flexibility, two-thirds of the farms at the Ferry Plaza Farmers Market are certified organic and the average farm-to-market distance is only about 115 miles; without the five farthest farms, the average drops to 92 miles. Allowing vendors with different strengths

    enables shoppers to make selections based on their own sustainability priorities. According to Mr. Stockdale, the philosophy at CUESA is that we give you the information, well answer your questions, but then you have to decide what your values are and make your own choices. Because sustainability issues are taken into

    consideration, virtually any food purchased at the Ferry Plaza Farmers Market will be more sustainable than a conventional product. However, the decision of which aspects of sustainability to support with their food dollars is left to the individual shoppers. The markets information booth is a great place to get information on sustainability issues that can help guide

    these choices.My own trip to the

    farmers market had only taken about 25 minutes by BART from my office in Berkeley, but my journey toward a more sustainable food lifestyle has taken much longer. Even though I am still learning about all of the issues involved, I have decided to switch to a produce-dominated diet consisting of as much local, seasonal, organic produce as I can find. Sadly, the modern grocery store, with its bright aisles and consistent selection of

    fruits and vegetables, does not provide many options that fit into my new lifestyle. Stepping out of that familiar food system has not been

    easy. Despite knowing how much our food system contributes to issues like our dependence on non-renewable resources, obesity and diabetes, and the mistreatment of animals, I still feel anxious about having to seek out better meat and produce and learning to cook with unfamiliar foods. These locally-grown, organic turnips not only represent the food system I want to be a part of but also present the most clear and practical test of whether or not I am willing to do what it takes to be sustainable.The indecision on my face must have

    been obvious because I was soon jolted from my reverie by the man behind the veggie stand. He was so enthusiastic about my interest in this bag of root vegetables that I found it hard to maintain my scowl. He gave me tips on how to prepare and cook the veggies and the $5 mixed bag, and I left to wander through the rest of the market. I was actually excited and feeling a bit adventurous so I decided to pick up some organic kale another scary vegetable I had been avoiding.That night, I decided to prepare a special

    dinner using all of my farmers market finds. I started with the root vegetables. After cleaning, chopping, and tossing them in

    An unfamiliar encounter challenges my resolve to eat more sustainably

    The Ugly Truth

    by Alyssa Rhoden

  • Naked Bear Magazine 5

    olive oil, I put the pan of veggies into the oven. I was surprised by how colorful they all were: bright orange from the beets, the vibrant purple of the potatoes, and the cream and golden colors of the turnips. Soon my whole kitchen was infused with the smell of roasting vegetables. It reminded me of pumpkin pie or roasted chestnuts sweet and warm and somehow familiar. My dinner that night consisted of kale, sauted with garlic, mushrooms, and olive oil, and a side of roasted root vegetables. It was about as far from my comfort zone as I could have imagined. And the truth is, these ugly vegetables were delicious. Perhaps eating sustainably will not be that difficult after all.Alyssa Rhoden is a graduate student at UC

    Berkeley where she is pursuing a PhD in Earth and Planetary Science. Although she does not have a background in journalism, Alyssa is passionate about food sustainability and policy and maintains a blog about ethical eating.Sources: CUESA,; Heirloom Organic Gardens,; Michael Pollan, The Omnivores Dilemma


    Every Tuesday, customers crowd the overflowing Full Belly Farm stand at the Berkeley Farmers Market hoping to score the juiciest tomato or the most colorful squash. For these zealous shop-pers, Full Belly Fa