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MALT funds water projects


06/30/2021
With springs and ponds running dry, Marin’s ranchers and farmers are racing to secure their water. The Marin Agricultural Land Trust launched a drought resilience and water security initiative this summer to fund improvements to water collection, storage and distribution. Twenty-one projects have been funded at a total cost of $250,000, and MALT’s board approved another round last week, funded by private donations. 
Most of the projects include adding large water tanks to existing infrastructure. The tanks are limited to 5,000 gallons to avoid the need for a building permit, and they allow landowners to truck in water and capture overflow from springs. Ranchers and farmers are also cleaning out springs that have been silted in for decades, connecting pipes to old sources, digging out the bottoms of ponds and creating rain catchment systems. The projects are intended to address the emergency and provide a long-term benefit. ....

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With MALT easement, Island Oyster Company keeps ranch, plans to farm


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By 
06/09/2021
The Marin Agricultural Land Trust will purchase a conservation easement from Hog Island Oyster Company, the first time the nonprofit has bought development rights from an oyster farm. The easement covers the 250-acre Leali Ranch, a property across the highway from Hog Island’s main buildings that the company purchased in 2017. The pandemic dealt a blow to Hog Island’s restaurants, pushing the company the second largest aquaculture company in California to put the ranch on the market. “As farmers, Marin County is a really expensive place to do business,” said Hog Island co-owner John Finger. “This is a huge step for us.” The easement represents MALT’s first foray into supporting shellfish farming. The nonprofit’s C.E.O., Thane Kreiner, cited Hog Island’s sustainable mariculture practices as something the trust wanted to support. The company participates in scientific research on ocean acidification and eelgras ....

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Palette: Where Culinary Creations Collide with Design and Art - San Francisco Bay Times


Palette: Where Culinary Creations Collide with Design and Art
By David Landis–
When it comes to the quality of food at San Francisco’s restaurants, we’re pretty much #1 in America (maybe the world). We claim such top-name chefs as Alice Waters, Dominique Crenn, Tyler Florence, Annie Somerville, Thomas Keller, and more. And our culinary stake in the ground here not to mention all the James Beard awards regularly rewards us with top honors.
But restaurant design? Not so much. Sure, we have the wow aquarium factor at Waterbar; the floating jellyfish chandeliers at the erstwhile Farallon; and (in the bar department), the wacky, tiki vision of Zombie Village. ....

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