“Mister Farmer Tony” (cute nickname origin story forthcoming), like most of us, has faced a few things in his life that left him nervous. He’s a 3rd+ generation farmer who spent his life on the Central Coast AND a passionate small family business owner, after all. It comes with the territory. But nothing was like facing the curious eyes of 400 Elementary students, who were waiting…or, more accurately, wiggling… to hear him speak. “I was excited and nervous at the same time,” he says.  “Because, technically, I was speaking to the future of this country. Looking out at the next 50 years.” 

The assembly was at an Elementary School in San Bruno that’s part of our Farm 2 School program, where Linda, our program manager and red-tape slasher extraordinaire, connects local farmers to school nutritional programs. 

"Mister Farmer Tony" at the assembly. 

The school was celebrating California Farmer and Farmworker Month, and some of these kids were about to learn (insert your mind-blown gif or emoji of choice here) that food comes from the dirt, not the store. “We had so many questions we had to limit it,” Tony says. Number 1? “Are those vegetables…REAL??”

Tony (right) with his son Tito (left)
near the tomato fields.
Photo credit: @joshuabermanphotography

Questions like that are why nutrition education is so important to Wendy, the Food Operations Manager at San Bruno School District. “We want to look at the cafeteria, at the kitchen, as another curriculum for the kids. A place for learning, and being curious, and engaging,” she says. “We want to introduce them to new things, try to encourage them to eat healthy.”

It’s more than healthy eating, though. She adds, “...but we also just want to make sure they actually eat. We want to make them excited about eating.” 

Back at the assembly, the kids lined up to taste persian cucumbers from Tony’s farm near Watsonville. Now, I can hear you thinking: “Cucumbers? Really?” We asked about it, we’re doing hard-hitting journalism here! 

“The kids love Tajin, they put Tajin on everything. We can’t buy enough cucumbers.” Wendy says, by way of explanation. (Relatable, K-5 kids! I’m sure all you readers with a Costco-sized 2 pack of Tajin staring at you from the pantry right now are nodding along.)

It was only the second month of school, but this tasting was one of many the students had experienced. Wendy had created a “Harvest of the Month” taste test and learning activity featuring fresh produce from Tony’s farm and others, coordinated by our program manager. 

In September, everyone tried tomatoes (yellow was the favorite, according to Tony who was excited to bring the kids something other than your standard red variety). October, it was learning about apple varieties (“We had a bingo card the students could take home,” Wendy says). This month? Persimmons.

After the talk, the kids surrounded Tony at his table decorated with a gleaming rainbow of fresh produce. Fingers were pointing wildly. Questions ricocheted. What is it? How do you eat it? Does it grow on a tree? A bush? Where’s it FROM?? “To my surprise, a good surprise, they were very interactive, very interested. I love it,” he says.

“When they walked past my table to thank me, they called me Farmer Tony… Mister Farmer Tony,” Tony laughs, as he recounts their eager voices. “They all walked by and said ‘Thank you Mister Farmer Tony, the cucumbers were really good!’”

"Are those real??" A produce table featuring things Farmer Tony grows at JAS Family Farms.

Lauren, our Executive Director, cooks a vegan meal with her family. 

All this talk about farms and lunchtime taste tests has made us hungry. So, we asked our team: What's your absolute favorite vegan dish?

Here's what they said: 

Dennis, Senior Manager, Water & Policy: A couple of weekends ago we stopped by the Santa Cruz outpost of Far West Fungi and came home with a lot of fun stuff. We made this and will do again for Thanksgiving. (Recipe)

Genevieve, Director of Programs: This one is a crowd pleaser and is on the rotation, chickpea herb stew goodness (Recipe), good for winter to make you feel cozy and healthy.

Michelle, Operations Manager:  I was trying to boost my iron before a blood donation, and eat as much spinach as possible. I made creamy white beans with spinach (Recipe). I’ll never understand where the spinach disappears to when it’s cooked down. 

Irvin, Beneficial Electrification Manager: I tried this garbanzo bean ceviche at Veggielution (Recipe) when it was cooked by the cocina team. It’s been a favorite of mine ever since.

Wendy, Coalition and Project Senior Manager: I really like this vegan Japchae (Recipe). If you want to add a different protein than tofu, you can cut thin strips of Trader Joe's plant based bulgogi. 

San Mateo County & Los Banos Residents - Check Out These Rebates from Peninsula Clean Energy! 

Heat Pump Water Heater: Save up to $6,800 on a heat pump water heater (ENDS DEC 31). Need an emergency replacement? They've got you covered!
View Water Heater Rebates

Electric Vehicles: Stack rebates and get $13,500 off when purchasing a used EV, or up to $18,000 off if you trade in an older gas-powered car. Already have an EV? They've got rebates for charging too! 
View EV and Charging Rebates

E-bikes: Income-qualified residents can receive up to $1,000 off an e-bike.
View E-bike Rebates

Furnace or AC Upgrades: PCE is also offering rebates on efficient, clean electric appliances like HVACs. Learn about the benefits and incentives.
View HVAC Rebates

Financing: Want to DIY, but need help completing all these projects? PCE has programs to assist in financing, up to $10,000 at 0%. 
Financing Incentives

Oakland / Richmond and San Pablo / Bayview Hunters Point Garden Equipment Exchange Program

Richmond, El Cerrito and San Pablo - Electrify Your Block 

Woodside Electric Garden Voucher Program 

FREE Home Upgrade Program for Menlo Park Residents

Pro-Tip: In life and in fire-safety, don't ignore red flags. 

Understanding these warnings is important for everyone, regardless of whether you live in a fire-prone area.

You can track active Red Flag Warnings by visiting CAL FIRE’s website and checking the “red flag warnings” box on the statewide map.

https://www.fire.ca.gov/