Orland bus crash: update

A crash last night near Orland on Interstate 5 has left 10 dead and many more injured.

For reasons still under investigation, a FedEx semi-truck crossed the center divider on I-5 north of Highway 32, according to the Chico Enterprise-Record. That was around 5:30 p.m.

It collided head-on with a tour bus full of high school students on a college preview trip.

Both drivers, five students and three adult chaperones have died.

The tour bus was one of three making its way to Humboldt State from Southern California. The other two weren’t involved.

As of airtime, northbound I-5 is closed at the junction of State Route 32.

Several regional facilities helped in responding to the crash, including Enloe Medical Center in Chico and St. Elizabeth Community Hospital in Red Bluff.

Chico State’s university flag will be lowered to half-mast today.

Listen Right Now to Nancy Wiegman on I-5 LIVE!

Nancy in studio 129-001 Photo of Neal, Nancy, Roxie

Nancy Wiegman gives us a “steady stream” of audio enjoyment as she takes us into the lives and works of Northstate authors and such celebrities as Scott Simon and Tom Gonyea. Find her shows as this address: http://kchofm.podbean.com/

Above Nancy in the studio, and Nancy with her late husband, Neal Wiegman and their dog, Roxie

Abe Baily is talking to Nancy now on Northstate Public Radio. Listen in! KCHO.org or KFPR.org

Assembly Speaker — Drought Effects — Court System Funding — Campaign Funding — Jerky Recall — Tech Training


Assemblymember Toni Atkins was elected Speaker of the California Assembly yesterday. The 69th speaker, also the first open lesbian to fill the position, plans to focus on income inequality and housing. (Click here from a transcript of the story from Capitol Public Radio Network reporter Max Pringle)


Farmers are having a hard time keeping toxic minerals and salt out of their crops due to California’s drought. The problem has been made worse by the lack of available water for irrigation. (Click here from a transcript of the story from Capitol Public Radio Network reporter Amy Quinton)


According to the California Supreme Court Chief of Justice Tani Cantil- Sakauye speaks about how the state’s cash strapped courts are on the verge of failing. California court funding has been reduced by about one billion dollars over the last several years. (Click here from a transcript of the story from Capitol Public Radio Network reporter Max Pringle)


Democrats in the state Senate fell one vote short in their effort to force political nonprofit groups to reveal their donors this election season, a response to $15 million in anonymous contributions during the 2012 campaign. Sen. Lou Correa’s SB27 was one vote shy of the 27 needed yesterday (Monday) as two Democrats take leaves of absence to deal with their own political scandals. Their leaves caused Democrats to fall below the two-thirds supermajority needed to pass the Anaheim Democrat’s bill as urgency legislation that would take effect July 1. The bill stalled on a 26-4 vote, with Republicans opposed. Some Republicans say they would support it if it were crafted to take effect in 2015. The $15 million came to California from Arizona groups and led to the largest campaign reporting fine in state history. (Copyright 2014 The Associated Press)


Health officials have issued another recall for a food product processed by a Northern California slaughterhouse. The Monterey County Health Department said in a statement yesterday (Monday) that it was recalling Krave Jerky’s garlic chili pepper beef jerky processed at Rancho Feeding Corporation in Petaluma, Calif. The agency said it was recalling the 3.25-ounce jerky product because of safety concerns. The product was distributed nationwide and will bear the mark “EST 18951.” Rancho Feeding Corporation halted operations last month after a series of recalls, including one on Feb. 10 for 8.7 million pounds of beef that had been processed from diseased animals without a complete inspection. Health officials have not received any reports of illness caused by the products. (Copyright 2014 The Associated Press)

From the California Report

The state legislature heard from Chief Justice Tani Cantil-Sakauye of California’s Supreme Court yesterday. She delivered her annual “State of the Judiciary” address – but she adopted a distinctly different tone from previous years. Reporter: Scott Shafer.

Shasta Pot Bust — Shasta Pot Initiative — Redding Woman Missing — Covered CA Deadline — Second Strikers — Point Arena


Two Fresno men have been arrested, and a large amount of marijuana confiscated after a bust today (WED) at a rural piece of Shasta County Property. According to a press release, agents with the Sheriffs Marijuana Investigative Team, Interagency Narcotics Task Force, Department of Fish and Wildlife, and Inspectors with the Shasta County Planning Commission executed a search warrant at a property on Yolla Bolly Road in the Trinity Alps Wilderness. Three large greenhouses were located along with several tents and outbuildings. A total of 633 marijuana plants were eradicated. The two men were arrested and booked into the Shasta County Jail. They were also cited for illegal grading, and other code violations. (Story by Northstate Public Radio’s Kelly Frost)


Enough signatures have been gathered to place an initiative on the November ballot on Shasta County that if passed would undo a medical marijuana ordinance recently enacted by the Board of Supervisors. The ordinance bans all outdoor cultivation and places costly restrictions on indoor growing. Supporters have gathered more than twice the number of signatures needed to place the item before voters. It was spearheaded by a couple who own a local grow supply store, and a medical marijuana collective. Rick Arons says there is a lack of dialogue between the board and patient advocates.

“I’m sure that there’s caveats and different things that they are concerned with and different regulations they they’ve got to deal with that I don’t know about. and likewise there are things they don’t know about the true patients and the cost incurred of cultivating indoors and the problems associated with that. Not only energy consumption and everything else. It’s kind of counter-productive both ways, but there should be some kind of happy medium that we can meet in the middle”.

Arons says his ordinance will keep the interests of both the patient and their neighbors in mind. He says he and his wife have formed a political action committee called “Shasta County United.” Now it will be up to the voters to decide. (Story by Northstate Public Radio’s Kelly Frost)


Redding Police are looking for the public’s help in finding a missing elderly woman.  Sixty-one-year-old Elaine Jeppeson was last seen on February 27th when she left her downtown senior living facility.  According to Dave Sheffield with the Redding Police Department she told a friend on March 4th that she was on her way to San Bernardino on a Greyhound bus, and no one has heard from her since.

“According to the report she was traveling by Greyhound bus to San Bernardino.  I’ve made up what’s known as a critical alert flyer which gives all of her information and a photograph that the officer obtained at the time.  That’s been sent to every law enforcement jurisdiction in San Bernardino as well as Shasta County”.

Jeppeson is described as 5’8″, 135 pounds, with blonde hair. Please call the Redding Police Department Investigations division if you know anything about where she might be.  (225-4214) (Story by Northstate Public Radio’s Kelly Frost)

From the California Report

New Covered CA Enrollment Numbers Due Today as Enrollment Deadline Approaches

Later today, we’ll get the latest enrollment figures for Covered California, the state’s health insurance marketplace set up as part of the Affordable Care Act. March 31st is the big deadline for people who want to sign up. Lisa Aliferis, who edits the State of Health blog for the California Report, joins us to talk about it. Reporter: Rachael Myrow.

Prison Officials Troubled by Spike in “Second Strikers”

California’s prison population is shrinking, thanks to realignment. But prison officials are reporting they’re seeing an unexpected influx of “second-strikers,” convicted under the “Three Strikes” law. Reporter: Rina Palta.

US Interior Secretary Sally Jewell Joins Point Arena Celebration

This has been a big week for the folks who live in and around Point Arena. President Barack Obama signed a proclamation expanding the California Coastal National Monument along the Mendocino Coast to include land tourists can walk around on, as opposed to islands, reefs and such. A handful of locals got to visit the White House for the signing ceremony, and US Interior Secretary Sally Jewell paid a visit to Point Arena to celebrate with more locals. Reporter: Blake More.

Sustainability Visionary Anya Fernald Speaks About Small Farming Success Models

Here is the transcript of the extended conversation. Our News Director, Lorraine Dechter, talked with Anya Fernald, keynote speaker at this week’s This Way to Sustainability Conference on the Chico State Campus.The students putting on this conference were most excited about meeting Fernald, who started the California Buy Fresh/Buy Local campaign; the Slow Food Nation festival; started the Food Craft Institute in Oakland; and is an owner of Belcampo, the organic meat business that sells through their own restaurants and butcher shops. They are open in Marin and will open five more stores this year in Santa Monica, downtown Los Angeles, Santa Barbara, Palo Alto and San Francisco.


FERNALD: “I’ve been to Chico a couple of times. I love the local food scene there. It’s an interesting example to me of a smaller, more rural community that’s got a vibrant ,local food scene. And, of course, the interesting thing about being in a community where a lot of people are considering agriculture as a career, it’s a great opportunity to make a difference. So I love to go and speak to communities with universities in places like the whole program in education, and the mayor is geared toward agriculture, and a lot of people are going to be pursuing agricultural careers. So I love to get a chance to share my story and approach and thoughts with that kind of community.”

DECHTER: “We have such agriculture here, as you say. Almonds, rice, walnuts – just for some of the crops. And I’m wondering, you have so much experience in really inspiring success for small scale food producers. I wondered if you have any stories you could tell us that would be inspirational to us in Northern California maybe involving some of the same ingredients we have.”

FERNALD: “One of the great stories that I have is about a region in Bosnia that I worked in which produced a stone fruit – a plum – and made a jam from that. And it wasn’t a particularly unique product. It was made around Bosnia in lots of different communities. But this fruit managed to really differentiate their product based on the origin and the story of the woman who made it. And by telling their story they were getting 4-5x standard price and were beginning to export around the rest of the European Union because of it. So to me the chance to put a big multiplier on your base product value. Even if it’s not necessarily that distinctive product in terms of how it’s made and produced, if you’re able to really extract the unique element of the story out there and explain what it is that makes it a unique product. Because every product is unique. So maybe it seems like its the same thing everywhere, but actually each one has some story, and they’re each going to resonate with different people. So if you can find a way to tease out that story, and build it up, and have an authentic differentiation, you’re able to get oftentimes a multiplier of 4-5 plus on your general pricing.”

DECHTER: “What kind of inspiring stories would people be looking for – if they’re not really used to doing that in their business day?”

FERNALD: “For me, one story is about individual struggle. You know people who have overcome challenges to be able to pursue a dream. In this case in Bosnia it was, of course they had a war, and it was of a woman who had been through that and triumphed etc. So that’s a particularly dramatic story, but the human story is really important.

I think another element is family. You know, of course, families that are being sustained by farms and doing things in the right way and being committed to a legacy of sustainability or a commitment to a piece of land. I think that when customers are understanding that it’s multi-generational, that there’s a mentality from the farm owners to think about their grandkids and great-grandkids living on and thriving in the farm environment. They understand the vested interest that that farmer has in producing things in a quality way.”

DECHTER: “Now you’ve been involved with the micro-invest programs and I’m curious if farmers are looking at the possibilities of putting out their small-scale artisan food products. What kind of access do they have for funding for these operations on these small farms?”

FERNALD: “There’s not much in the way of micro-investment in the U.S. right now that I think’s at a useful scale for small farmer.s I think you see a lot of micro micro grants, like $2000 to $15,000 which maybe will help with a business plan or something but isn’t going to really launch a business. That’s one big focus that I have now is to launch an angel investment fund – focus on value-added products. I think, though, that part of the challenge has been that there are very few documented business cases in the U.S. People who’ve done it – they don’t have any motivation to share their financial story with other farmers. In fact there’s probably a disincentive from their perspective. So I’m looking with our non-profit Food Craft Institute, to actually create a group of studies of small scale food enterprises, how they work, the math, how long until they become profitable. All of that stuff. Really trying to build a generic business plan essentially for lots of different sectors of value-added products so that a farmer who’s considering a jam business could look at the P&L for 3 or 4 small scale artisan jam businesses and say, this is something I can tackle or I can’t. Here’s the number of years that typically it takes before a business starts a cash flow in this space. Here’s the amount of start-up investments that other businesses in states have received so they can actually see if it’s realistic to them.

Another challenge I think with micro-investment is we’ve gone with… America… our system has, we’ve gone with a one size fits all. We’ve chosen the agro-industrial path at a broad cultural level. We’ve chosen to produce cheap food in America. So what does that mean for small scale farmers? It’s basically the system has chosen to not work to support a paradigm where they’re going to thrive. And the system is about them being pushed more and more to the margins because they’re unable to have the same efficiencies that large farmers can have. So I also really think that bold stories and bold steps by small scale farmers is the only way. You’re trying to get in and be a medium sized player in a big player world is just a fast path to slowly burning through money and never being able to compete and be efficient. So if you are in that medium or small scale, I say pursue the unique varietal. Pursue the heritage plants. Get out there and find that unique flavor and build a story about how it fits in with your ecosystem, with your lifestyle. Find that narrative, but don’t be afraid of embracing the really, kind of oddball, small scale product because essentially that’s a differentiation that you can claim that none of the bigger producers can take away from you because it’s simply not in their wheelhouse to be able to produce that kind of product.”

DECHTER: “And what kind of programs inspire you that you’ve been involved with in other places besides the United States that have successful micro-investment?”

FERNALD: “The program that I ran in Italy for slow foods was great. We increased, in Italy, businesses by sort of crazy numbers, like 800-900% within the first three years in an international program that would typically double in gross revenue within three years. Those were micro-investments of on average $15,000 that were mostly focused on marketing. But you know we were working in a context where there was a whole rural infrastructure of food production and in America we don’t have that rural infrastructure of food production anymore. We don’t have small scale co-packers who can do a long maceration on an amazing plum jam for our small scale farmers who have amazing plums. We don’t have the co-packers and the producers and the whole infrastructure around farming that makes it easy to develop these types of high quality value-added products. So what does that mean? It doesn’t mean it can’t be done. It just means that instead of needing to just spend money on marketing and concepts you actually have to build a jam-making plant. You have to put in a commercial kitchen. You’ve got to kit out an existing Grange kitchen and make it work. So the infrastructure dollars are much, much higher. So I think that’s one really big challenge.

I also think, in terms of why we don’t see the same types of programs here in the U.S., working with small amounts of money, that I’ve seen work in other countries … I also think that the narrative of the small scale farm has been taken by large industry – and sometimes I see that small scale farms almost want to pretend to be big because that’s the game that they’re playing. So I think there’s also been a challenge in terms of what’s the voice for the small scale farmer who wants to be evaluated by a differentiated product. How do they claim that knowledge of taste? How do they claim that narrative of the family farm? And that’s a very delicate thing that requires a marketing talent, of course, but also an ability to spend time thinking about marketing and spend time thinking about your story. And frankly most of these small farmers just don’t have time. They just don’t have the bandwidth to spend two days sitting days and running down ideas around their and values and their platform and what differentiates them. So those are the kinds of issues I’ve seen in adoption of the micro-investment model on a very small scale here in the U.S.”

DECHTER: “So how did you gain this experience to be able to consult on these types of projects?

FERNALD: “I worked doing micro-investments for five years in Italy. The products that I managed were in 35 countries. About 70 products total. Everywhere from Bosnia, which I mentioned, to Sweden, to Ecuador, to Poland – working with small scale groups of producers figuring out marketing and infrastructure challenges. Then I came back to the U.S. I worked with a great organization based in Davis called the Community Alliance of Family Farmers – CAFF. I directed the statewide Farm-to-School program for CAFF, and the California Buy Fresh/Buy Local Campaign. We started that. Then I ran Slow Food Nation, which was a big festival in 2008. And from there I started a consulting business. I consulted for about 2 ½ – 3 years. I love to do things. I’m not as much somebody who likes to advise on things. And so I really enjoyed consulting but I wanted to find what I was going to do. So I started BelCampo with an investor behind my company in 2011. He was basically a client of my consulting company that then, we co-founded the company once I developed the concept and the plan for him.”

DECHTER: “And what kinds of foods are available through BelCampo?”

FERNALD: “We produce all organic and Animal Welfare Association approved meats. We have 12 species from beef through to quail. We sell them all in our own restaurants and butcher shops. We have one in Marin and I’m opening five more by the middle of this coming year in Santa Monica, downtown Los Angeles, Santa Barbara, Palo Alto and San Francisco.”

DECHTER: “Just one more question, about the Food Craft Institute. I understand that’s a non-profit and you’re the board chair and you helped found this organization. How would the Food Craft Institute be a resource for people in Northern California?”

FERNALD: “Its a huge resource. We’re basically writing the book on how to advise and develop a small scale food business. So what we’re doing with Food Craft Institute are intensive three month long courses in the actual food safety requirements; government regulation adherence; the craft of making the food, how to make the jam; how to butcher animals; how to make coffee; how to roast coffee beans; how to brew beer; so those kind of actual practical skills. And we have a component of the course which is focused on the business skills. So we actually have our students work one-on-one with business advisors and begin to draft their business plan. So the Food Craft Institute offers basically kind of business-intensives to launch your business in specific sectors. Brewing, beer brewing, coffee making. We’ve got butchery coming up this spring. We’ve done courses on sauces and jams and fruit preserves. And then in addition to that we do these four day long business intensives which are again really focused time with experience people who have run and launched and raised money for their own food businesses who advise start-up entrepreneurs.”

DECHTER: “Can you attend virtually, or do you have to go to a certain campus somewhere to obtain this kind of knowledge?”

FERNALD: “The classes have two formats, and they’re both face-to-face, unfortunately. One type of class if our two week intensive which is an off-site basically. So we’ve had students from all across the U.S. come to those. We include hotel stays as part of the tuition. You basically do an condensed, intensive version based here out of our Oakland classroom. And also these courses do include visits to practitioners, to existing food businesses. So typically every food craft course you visit between 6 and 8 businesses doing what you are intending to do as a food business, and talk to people who are actually doing it. The other format that we have is once a week. It’s a Saturday or a Sunday, full day. And that’s the three month course. For someone living in Chico, its definitely doable in terms of getting a place to stay in the Bay Area and coming down on a Friday night and leaving Saturday night. A wonderful amount of driving, but its doable. We’ve had people coming from as far away as Fresno coming into those weekly course. So we don’t have a virtual format yet. I’m not 100% down with doing that in the future simply because I like the hand-to-hand face-to-face connection of artisan and it can’t be always supplanted by interaction online. A lot of what we’re trying to do in rebuilding the artisan quality food movement is relearn the ways of doing things that are grandparents knew how, intuitively, and part of that means going back to older fashioned methods of communication.

It’s Foodcraftinstitute.org. Every month we have a different course launching. The classes have, in the first 18 months of operation we launched I believe a total of 45 new food businesses through the program. So people come out of it ready to go. And the great thing too is that a lot of people do the course, they talk to a lot of food businesses, they see the numbers, they get a chance to really think about what it’s going to mean for them and talk to people who are doing it, and they say, “This is totally not for me,” which is another good outcome. Instead of heading into something not understanding what it takes to start up a small business and the amount of comfort that you have to have with risk. They decide that its not for them and they get a job with an existing food business. We have a great track record with that as well, placing graduates in existing food businesses.”

DECHTER: “Is there anything you’d like to add?”

FERNALD: “I’m really excited to come to Chico and looking forward to meeting all the folks who are coming to the talks and the presentations. I say there’s not much rural infrastructure left, but in places like Chico there still is. It’s like development hasn’t happened that quickly. I think that there’s an opportunity to repurpose, rethink and rebuild that infrastructure that we need.”

CHICO’S “CHEF RICHIE” GETS KIDS TO EAT THEIR GREENS – Story by Lorraine Dechter, News Director, Northstate Public Radio

(After this story we have posted some of Chef Richie’s favorite recipes, sun-dried tomato pizza sauce and a simple ricotta cheese)
So who is the chef that can get kids to love roasted broccoli and popcorn with raw greens? Richard Hirshen, also known as “Chef Richie,” cooked professionally in Europe for extended periods, and when in Chico, ran the kitchen at Sierra Nevada and Fredducini’s….Cafe Malvina and Karen’s. Nowadays he has a gardening and cooking program at Chico’s Sherwood Montessori public charter school. I caught up with Chef Richie on a sunny but windy February day as he was setting up a sun oven to cook some locally grown brown rice with his students.
HIRSHEN: “If you get kids involved in the process hands-on, of growing the food, harvesting the food, washing the lettuce, and cleaning everything and then prepping the food and cooking the food. If they’re involved in that process then they’re enthusiastic about anything that they’re going to eat. If they’re not eating broccoli at home they’re going to eat broccoli here because they helped cut it up and mix it up and also because we have a special way to cook it. We roast our vegetables with local olive oil and a little salt. I’ve gone outside the kitchen and said, ‘Who wants broccoli?’ and had five girls stand up screaming running to me for the broccoli.”
Chef Richie introduced me to some of his students who seem to hang around the kitchen a lot.
CRESSWELL: “I am Finn Cresswell, Sous Chef for Chef Richie – 8th grade at Sherwood Montessori”DECHTER: “What’s your job as a sous chef?”CRESSWELL: “I normally help around in the garden, come down here every day after I do my math. Help cook, help clean. Help Richie with pretty much everything.”DECHTER: What’s your favourite part about the garden”CRESSWELL: “I definitely like seeing the plants grow each day and seeing the plants blooming in the spring.”DECHTER: “And what do you like about the kitchen?”

CRESSWELL: “I definitely like the popcorn and the pizza.”

DECHTER: “What’s you’re favorite part of the garden?”

MIA CLARKE: There’s food in it and we get to eat it.”

DECHTER: “What’s your favorite recipe?”


HIRSHEN: “Why do you like the popcorn recipe so much?

BARRIGA: “ It tastes delicious, because its nutritional yeast.”

DECHTER: “You like the yeast?

BARRIGA: “Yes. I love the yeast.”

DECHTER: “How about all those dark green vegetables in it?”

BARRIGA: “Yes. I love it too.”

HIRSHEN: “He’s become a popcornista. Popcorn is a big deal here. And recently we started doing popcorn salad. Where we’ll pick some of the greens in the garden. We have about 12 things. Three kinds of arugula, two kinds of kale, two kinds of spinach, bok choi, pak choi, broccolini and broccoli rapini, Chives, chard, mustard greens. We pick a lot of those things and we triple wash them. And we have this special roll up the towel drying technique. And we’ll take those greens, tons of them. And like, maybe not 50-50, but 70 popcorn and 30% greens. We’ll mix it all together with the salt and the olive oil and the nutritional yeast and the kids eat it all.”

DECHTER: “Raw greens?”

HIRSCHEN: “Raw, Absolutely. And they love it… they go nuts!” (kids laughing)

Sherwood Montessori in Chico has a Farmers Market every other Friday at 3pm, where families can taste the kids cooking projects. And today Chef Richie and 8th grade Sous Chef Finn Cresswell will speak at the “8th annual “This Way to Sustainability Conference” on the Chico State campus. That’s this morning at 9. They will be signing their new cookbook called “GROW – COOK – EAT,” which has been nominated for a Greenie Award. It includes lots of recipes that kids love. Like broccoli latkes… and a really simply made ricotta cheese from milk, vinegar and cheesecloth or paper towels. You can find that recipe on our KCHO News Blog. I’m Lorraine Dechter.”

We’ve also included, as a special treat, Chef Richie’s recipe and the story about his infamous sun-dried tomato pizza sauce. (See recipes below).


HIRSHEN: “Working with Mooney Farms is great. I get to travel and have a lot of fun with those people. They have a great product too. We use their olive oil here. They’ve donated lots of it. I’m so grateful to them for helping to make these kids’ quality of life so much better because of local olive oil. I mean we don’t use butter. We only use olive oil and rice oil and lately some avocado oil. I’m learning about some of these newer products because of my work with them. Because I go to the fancy food show in San Francisco every year. And this year I’ll be doing the International Pizza Expo in Las Vegas for the second year in a row. It’s so fun! I was the only guy out of 2000 vendors with a sun-dried tomato pizza sauce. So all of this boils down to, a really great community experience.”

DECHTER: “How do you make a sun-dried tomato pizza sauce?”

HIRSHEN: “You take the Mooney Farms bruschetta mix which they have made. They are the largest producers of sun-dried tomatoes in America and maybe the world. So they have all these different products. So use their bruschetta mix and we put that into their tomato-artichoke pasta sauce. This is what we did last year and made our own version of a pizza sauce. This year I think they’re actually going to do it in the laboratory. So we should be a little more evolved than we were last year but it was awesome. It was the best sauce in the whole place by far.”


HIRSHEN: “To make ricotta we take 8 cups of milk. 8 of those little cartons that are left over from lunch. We scald the milk. We put in a teaspoon of salt. We use kosher salt here because its a cleaner flavor. And then we put in 3 tablespoons of white wine vinegar. And the curds separate from the whey. And we take the curds out with a strainer and put it into cheesecloth or even paper towels if you want to cheat and you can’t go get cheesecloth. And then immediately you have ricotta and you can eat it warm right there. Or cold later or put it on pizza. It’s a really, sort of a science experiment.”


(When cooking brown rice)  HIRSHEN: “We use a rice mix inside from Lundberg. And we often use Masa Organics from Orland. And we try to use as many local products as we can and support local farming and they support us equally by donating sometimes and just by sharing the experience of being a team in the local locavore movement.”

90% of the garden at Sherwood Montessori public charter school was donated by Emily Kollar from Americorps “Food Corps” through CNAP (Center for Nutrition and Activity Promotion). HIRSHEN: “We’ve grown all this from seed. Matt Martin of Pyramid Farms with his great carrots at the Saturday Farmers Market, has come here recently and planted with me. We got down in the dirt right there together with some kids and we planted a lot of carrots. And those are Matt Martin’s carrots. They’re Nantes variety. I just got from a friend a Scarlet Nantes packet of seeds in my pocket. The seeds are all donated. Matt donated his seeds and his time. GRUB, who we’re very closely connected too. You see those raised beds right there. They were put in by Elliot Profit of GRUB as a donation. So materials, time, the whole thing. And they’ve given us a lot of compost and supported us in many ways.” (They just planted 2000 seeds, which they do three times a year.)

Gov. Brown Down on Legal Pot — UC Davis Art Museum — Lawmaker Corruption — Unconstitutional State Laws — Police Kill Armed Man — Police Kill Woman in Stolen Car — More on Ron Calderon’s Leave — Middle School Mentoring


California Governor Jerry Brown says he is not sure legalizing marijuana is a good idea in his state because the country could lose its competitive edge if too many people are getting stoned. Brown says he worries that if pot smoking gains more legitimacy, it could have negative effects on the state and nation. Californians voted to legalize medical marijuana in 1996. But Brown says he is watching closely to see how Colorado and Washington handle their new laws that go a step further by regulating the growth and sale of taxed pot at state-licensed stores. Brown says the world is dangerous and competitive, so people need to stay alert. In a wide-ranging interview aired Sunday on NBC’s “Meet the Press,” Brown also discussed California’s drought problems, climate change and his future political career. (Copyright 2014 The Associated Press)


The University of California, Davis, is breaking ground on a new $30 million arts museum that will focus on art education for students of all ages. University officials on Saturday kicked off the eventual construction of the Jan Shrem and Maria Manetti Shrem Museum of Art. The Sacramento Bee reports it will showcase the university’s legacy in the arts, including the Golden Era from roughly 1960 to 1980 when well-known artists such as Wayne Thiebaud and Robert Arneson taught there and influenced generations of students. The site at the south entrance to campus will feature a sculpture by William T. Wiley, an artist who previously taught on the art faculty. The new museum will allow the public to see more of the university’s 5,000-piece collection for the first time. (Copyright 2014 The Associated Press and The Sacramento Bee)


A California Senate spokesperson says a state lawmaker facing federal corruption charges will take an indefinite leave of absence from the Legislature while awaiting trial. Mark Hedlund, spokesperson for President Pro Tem Darrell Steinberg, told The Associated Press that Democratic state Sen. Ron Calderon sent Steinberg the request for leave yesterday (Sunday) evening. Calderon has been arraigned in Los Angeles on charges that he accepted bribes totaling $100,000 in cash and trips, arranging for some of the money to go to his adult son and daughter. He pleaded not guilty, but his fellow Democrats had given him until today Monday to resign or take a leave of absence. If he’d refused, Calderon faced being suspended from the Legislature. By taking a leave, Calderon will continue to receive his $95,291 annual salary. (Copyright 2014 The Associated Press)


A federal judge says two California laws enacted through the initiative process are unconstitutional because they improperly change the punishment for crimes committed before the laws came into effect. U.S. District Judge Lawrence K. Karlton of Sacramento ruled Friday that the so-called “Victims’ Bill of Rights” and another bill that lets the governor reverse approved paroles can’t be enforced. Voters passed Proposition 9 in 2008, mandating longer periods of time between parole hearings. The Sacramento Bee reports Karlton ruled that could result in longer sentences for prisoners than those they faced when their crimes were committed. In 1988, voters passed Proposition 89, allowing governors to review and reverse paroles already approved by the Board of Parole Hearings in murder cases. Karlton’s 58-page order says every governor has abused that power since the measure passed. (Copyright 2014 The Associated Press and The Sacramento Bee)


Two Sacramento County Sheriff’s deputies shot and killed a man armed with an assault rifle yesterday (Sunday) morning after he pointed a handgun at them. Sheriff’s spokesperson Lisa Bowman says deputies responded to calls of shots fired near Antelope Road at about 2:15 a.m. They confronted the man they found carrying an assault rifle, and ordered him to drop the weapon, but he refused. She says the deputies shot him when he then pulled out a handgun and pointed it at them. The victim was taken to the hospital, where he was pronounced dead. Authorities have not released his name, pending notification of next of kin, but described him as a male in his late 20s. The deputies have been placed on administrative leave and the shooting is being internally investigated.  (Copyright 2014 The Associated Press)


Citrus Heights police say officers have shot and killed a woman after she rammed a suspected stolen car into two police cars and led authorities on a chase. Sgt. David Moranz said the woman in her 20s rammed into a police car when officers tried to pull her over around 11:30 a.m. yesterday (Sunday) in Fair Oaks. He said she took off, leading the officers on a high-speed chase in which she drove on the wrong side of the road. The chase ended when she rammed into another police car. Moranz said two officers in that car feared for their safety and fired several rounds into the suspect’s car, fatally striking her. The Sacramento Sheriff’s department was investigation of the shooting because it happened in an unincorporated area of the county. (Copyright 2014 The Associated Press)


Citrus Heights police say officers have shot and killed a woman after she rammed a suspected stolen car into two police cars and led authorities on a chase. Sgt. David Moranz said the woman in her 20s rammed into a police car when officers tried to pull her over around 11:30 a.m. yesterday (Sunday) in Fair Oaks. He said she took off, leading the officers on a high-speed chase in which she drove on the wrong side of the road. The chase ended when she rammed into another police car. Moranz said two officers in that car feared for their safety and fired several rounds into the suspect’s car, fatally striking her. The Sacramento Sheriff’s department was investigation of the shooting because it happened in an unincorporated area of the county. (Copyright 2014 The Associated Press)

From The California Report

Ron Calderon Takes Leave of Absence from State Senate

While most of us were watching the Oscars last night, the focus of a political corruption scandal in Sacramento dropped a big announcement. Last week, a federal grand jury indicted Calderon on a couple dozen charges, including bribery, fraud, and money laundering. He’s accused of using his position to assist a health insurance scheme. Scott Glover of the LA Times joins us to discuss the health care insurance fraud. Reporter: Rachael Myrow.

The Giving State: Mentoring Middle School Youth

Here’s another in our occasional series on people who volunteer in California called the Giving State. Today, we meet a legal assistant who mentors middle schoolers in San Francisco. Reporter: Sammy Brenner.



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