>> be experience begins with the glass facades that was designed with over 120 laminated glass panels. it captures the experience of being under or over clouds when flying in a plane. depending on the distance or point of view, it can appear clear for more abstract and atmospheric. the subtle colors change gradually depending on the light and the time of day. >> i wanted to create an art work that looks over time as well as working on in the first glance. the first time you come here, you may not see a. but you may be able to see one side over the other. it features a couple of suspended sculptures. each was created out of a series of flat plains run parallel to each other and constructed of steel tubing. >> it is made up of these strata. as the light starts to shift, there is a real sense that there is a dynamism. >> it gives the illusion that this cultures might be fragments of a larger, mysterious mass. >> the environmental artwork livens it with color, light, and the movement. three large woven soldiers are suspended. these are activated by custom air flow program. >> i channeled air flow into each of these forms that makes it move ever so slightly. and it is beating like a heart. if-0 when as of the forces of nature moving around us every second. >> shadow patterns reflect the shapes of the hanging sculptures. the new terminal also features a children's play areas. both of the market the exploratory n.y. -- exploratorium. the offer travelers of all ages a playful oasis. using high quality plywood, they created henches shaped like a bird wings that double as musical instruments. serving as a backdrop is a mural featuring images of local birds and san francisco's famous skyline. >> in the line between that is so natural, you can see birds and be in complete wilderness. i really like that about this. you could maybe get a little snapshot of what they are expecting. >> it is an interactive, keck sculpture that is interacted with by the visitor. >> they are a lot about and they fall down the belt. it moves the belt up, and if you turn that faster, the butterflies fall in the move of words. >> the art reflect the commission's commitment to acquiring the best work from the bay area and beyond. in addition to the five new commissions, 20 artworks that were already in the airport collection were reinstalled. some of which were historically cited in the terminal. it includes major sculptures by the international artists. as a collection, these art works tell the story of the vibrant arts scene in the early 1960's through the mid-1980s's. the illustrate san francisco's cultural center and a place of innovation that is recognized and the love throughout the world. one of the highlights is a series of three left tapestries. they are on view after being in storage for 20 years. these tapestries representing various gardens. from his years of living in san francisco. hydrangeas, chrysanthemums, and whilst dahlias in rich, deep shades as they make their way to the baggage area. they can access behind-the- scenes information and interviews with the artist through an audio to work. it features archival audio as well as interviews with living artists. he can be accessed on site by dialing the telephone numbers located near the artwork or by visiting the commission's web site. the public art speaks volumes of san francisco as a world-class city with world-class art and culture. for more information, visit >> i'm your host of "culturewire," and today, here at electric works in san francisco. nice to see you today. thanks for inviting us in and showing us your amazing facility today. >> my pleasure. >> how long has electric works been around? >> electric works has been in san francisco since the beginning of 2007. we moved here from brisbane from our old innovation. we do printmaking, gallery shows, and we have a fabulous retail store where there are lots of fun things to find. >> we will look at all of that as we walk around. it is incredible to me how many different things you do. how is it you identify that san francisco was in need of all these different services? >> it came from stepping out of graduate school in 1972. i wrote a little thing about how this is an idea, how our world should work. it should have printmaking, archiving, a gallery. it should have a retail store. in 1972, i wanted to have art sales, point-of-sale at the grocery store. >> so you go through the manifesto. with the bay area should have. you are making art incredibly accessible in so many different ways, so that is a good segue. let's take a walk around the facilities. here we are in your gallery space. can you tell me about the current show? >> the current show is jeff chadsey. he is working on mylar velum, a smooth, beautiful drawing surface. i do not know anyone that draws as well as he does. it is perfect, following the contours and making the shape of the body. >> your gallery represents artists from all over, not just the bay area, an artist that work in a lot of different media. how to use some of what you look for in artists you represent? >> it is dependent on people are confident with their materials. that is a really important thing. there is enough stuff in the world already. >> you also have in his current show an artist who makes sculpture out of some really interesting types of materials. let's go over and take a look at that. here we are in a smaller space. project gallery. >> artists used the parameters of this space to find relationships between the work that is not out in the big gallery. >> i noticed a lot of artists doing really site-specific work. >> this is a pile of balloons, something that is so familiar, like a child's balloon. in this proportion, suddenly, it becomes something out of a dream. >> or a nightmare. >> may be a nightmare. >> this one over here is even harder to figure out what the initial material is. >> this is made out of puffy paint. often, kids use it to decorate their clothes. she has made all these lines of paint. >> for the pieces we are looking at, is there a core of foam or something in the middle of these pieces that she built on top of? >> i'm not telling. >> ah, a secret. >> this silver is aluminum foil, crumbled of aluminum foil. her aesthetic is very much that quiet, japanese spatial thing that i really admire. their attention to the materiality of the things of the world. >> this is a nice juxtaposition you have going on right now. you have a more established artists alongside and emerging artists. is that something important to you as well? >> very important in this space, to have artists who really have not shown much. now let's look at other aspects of electric works operation. let's go to the bookstore. >> ok. >> in all seriousness, here we are in your store. this is the first space you encounter when you come in off the street. it has evolved since you open here into the most amazingly curious selection of things. >> this was the project for the berkeley art museum. it was -- this is from william wiley's retrospective, when he got up onstage to sing a song, 270 people put on the cat. >> it is not just a bookstore. it is a store. can you talk us through some of your favorites? >> these are made in china, but they are made out of cattails. >> these pieces of here, you have a whale head and various animals and their health over there, and they are jewelry. >> we do fund raisers for nonprofits, so we are doing a project for the magic theater, so there are some pretty funny cartoons. they are probably not for prime time. >> you sort of have a kind of holistic relationship where you might do merchandise in the store that promotes their work and practice, and also, prince for them. maybe we should go back and look at the print operation now. >> let's go. >> before we go into the print shop, i noticed some incredible items you have talked back here. what are we standing in front of? >> this is william wiley, only one earth. this is a print edition. there are only eight total, and what we wanted to do was expand the idea of printmaking. this is really an art object. there we go. >> besides the punball machine, what do you produce in limited edition? >> there is the slot machine. if you win the super jackpot, you have saved the world. >> what about work? >> the right design, it was three volumes with lithographs in each volume. the cab of count dracula with 20 lithographs inside and lined with beaver fur. really special. >> let's move on to the print shop. >> ok. the core of what we do is making things. this is an example. this is a print project that will be a fund-raiser for the contemporary music players. we decided to put it in the portfolio so you could either frame at or have it on your bookshelf. >> so nonprofits can come to you, not just visual are nonprofits, but just nonprofits can come to you, and you will produce prints for them to sell, and the profits, they can keep. >> the return on investment is usually four times to 10 times the amount of investment. this is for the bio reserve in mexico, and this is one of the artists we represent. >> you also make prints for the artists that you represent. over here are some large prints by a phenomenal artist. >> he writes these beautiful things. anyone who has told you paradise is a book of rules is -- has only appeared through the windows. this is from all over coffee. we are contract printers for all kinds of organizations all across the country. >> thank you very much for showing us around today. i really appreciate you taking the time to let me get better acquainted with the operation and also to share with our "culturewire" team. >> coming up on "california country," meet some of the folks responsible for adding a little zest to our lives. then, what a chef wants, this man will find. tag along with us as we go on a produce pursuit in northern california. then, meet a farmer who is surrounded by his favorite things--his berries and his brothers. finally, think starting a vegetable garden is hard? our expert has advice to get you started and on your way to a homegrown meal in no time. it's all ahead, and it starts now. [captioning made possible by california farm bureau federation] >> so we all know that california is king when it comes to growing citrus. and when it comes to growing lemons, no one is bigger than this ventura county farm. and with over 7,000 acres of lush lemon trees, limoneira isn't just the biggest lemon grower in california, but in all of north america. based in santa paula, the farm is a testament to what hard work and determination can do. founding fathers nathan blanchard and wallace hardison first bought the land way back in 1893 and named the ranch limoneira, which means "lemon lands" in portuguese. >> and at the time, they wanted to bring about the first full-scale commercial operation citrus ranch in the u.s. and from there, we added, throughout the years, over the last 115-16 years, 3 other families have come into the fold, and that's where we've grown today to be our 7,000 acres that we are in california. >> once called the home of the lemon, it actually took 15 years before those first farmers even turned a profit at the limoneira farm. but they persevered, and as they say, they've come a long way, baby. things have obviously changed a lot over the years, but one thing that hasn't changed is the desire to explore innovative programs. the farm invests a lot of time, research, and investment into improving lemon production through innovation. in 2008, they completed work on a solar panel project that stretches across nearly 5 acres and can help to power their lemon storage facility and packing house. and despite being the oldest continuously run citrus packing operation in north america, it actually is pretty state-of-the-art these days. >> basically, what we're looking at here is the cera system that basically takes a picture of each piece of fruit. then what happens is that it can tell, basically, its color, its size, and then how much blemish might be on that lemon itself. >> and whatever isn't deemed of the highest and best quality is then removed and sold to be used as lemon-scented cleaners, air fresheners, or candles. so what's the key to growing a great lemon for all of these years? as it turns out, location, location, location. >> lemons are very temperamental with the weather, just likwe are, as a matter of fact. in fact, they enjoy the beautiful weather that we do. they're able to flower year-round, and that's why we can get such great production off these smaller trees. they're relatively small trees. and so, we're in a perfect scenario between not too hot, not too cold. we're a bit of the goldilocks of the citrus growing area. >> california is the number one state for producing lemons, and limoneira farmers account for nearly 13% of the state's total lemon production. so what do you do with all those lemons? well, you make lemonade, of course, but with a twist. the dictionary describes lemons simply as a yellowish, acid fruit of a subtropical citrus tree. but for ryaneng of grange bar and restaurant in downtown sacramento, lemons are oh, so much more. >> it's one of those staples. it's one of those foundations of a decent bar is they use a lot of lemons. even--you'll see, you know, you're making limoncello or some kind of infusion in the back. you'll use just the rind, or you're making a syrup with it. but then, you have the lemon leftovers. you can juice it so you get 2 uses out of it. >> they are the main ingredient for several of his specialty drinks on the menu, including a pink lemon margarita. but he's not alone in adding a little zest to his menu. over at rick's dessert diner in sacramento, you know right away this place is special. from the funky exterior to the gigantic cakes that greet is a hit. >> well, we come about once a week, and it's just the freshest desserts. everything is so good here. we moved to sacramento about 2 years ago, and we saw the bright pink building, and we're like, "ok, we have to check that out." and since then, i've been completely hooked. like, have to come and get my fix. [laughs] >> we do desserts the original way, out of scratch, homemade style, and we ha the best ingredients, in our case. we don't compromise the price for te quality of desserts. and we have been number one for 22 years in a row. and the reason for that is the hard work and using the best ingredients. and freshness is most important to me. >> they do make desserts look like a piece of cake to prepare here. and with almost 300 delicious items on the menu, it's hard to choose a favorite. while chocolate is tops, lemon-based pastries are a close second. and when it comes to making those citrus-based delights, they do have their own special standards here. >> if it's not freshly squeezed, 's not lemon. they are important, because if i don't get fresh lemon, i will not have a good-tasting cake. >> ahmed says they use more than 20 pounds of fresh california lemons each week in everything from lemon bars to the rich and gooey lemon cake with lemon buttercream frosting. mm so, the next time you indulge in a lemon meringue pie or sip some lemonade, pay tribute to california lemons. after all, being a little bitter really never tasted so sweet, right? for "california country," i'm tracy sellers. >> oh, we got some more spinach. so that's in watsonville. here, we have some romaine lettuce from salinas. >> for jim mills, life is quite simply all about produce, and evey day, his sacramento warehouse receives tons of it from just about every region in the golden state. >> broccoli from salinas. over here, some artichokes from watsonville and castroville. fennel from a local farm over in yolo. >> but the bulk of this produce doesn't stax here very long. within a few hours, much of it is trucked out to restaurants and businesses in northern california, some delivered by mills himself. he spends hours on the road, visiting farmers and chefs, taking produce from one to the other, and educating both parties along the way. >> may need a look at the progress of a particular crop or report back, maybe some feedback, to the farmer about how the chefs are using it or what they might be looking for in the near future. >> in many ways, produce express and people like jim mills are the link between 1,300 different restaurants in northern california and produce from all over the golden state. today's visit took us to del rio botanical farm in yolo county, where suzanne peabody ashworth was keen to get restaurants to start trying the fresh fava beans and greens she's growing. >> so we'll take some of these greens into a couple of restaurants this morning and see what the chefs want to do with them. in sacramento, there's been an explosion of restaurants over the past 4 or 5 years in our capital. again, sacramento, california, agriculture, fruits and vegetables--there's a very bice link there and the interest that my customers have in this produce. >> we call at 5:30 in the morning and get the normal order, a then, along about 7:30, we get the emergency orders. and if the phone doesn't ring between 7:30 and 8:30, it's a really wonderful day. but if it rings around 7:30 or 7:45, we then have to hustle around and make sure that we have enough for jim, who's always early and picking it up and geing out to the restaurants real quick. [indistinct talking] >> so we've got salad greens today, fava greens. >> her fava beans and boxes of her braise mix were eagerly received at the magpie caterers marketing cafe in sacramento. chef ed roehr wasted no time turning them into a delicious dish. >> jim's been a great help in us for learning what we can get in the area and how we can get those items here. well, without a connection to the food, you know, i think when you're trying to make food as close to the farm to table as possible-- we are busy, our calendar is busy all the time, and the reality of the matter is is as a chef of a place like this, i don't even have a lot of time to cook. it's almost--there's much going on, and having somebody that you can depend on and somebody you can trust, that gives us the confidence to go out to our clients and our guests here in the cafe and say, you know, "this is what we told you it was. this is from here. and this is where it comes from." and that's a big deal. information is a big deal. >> the restaurant has an extremely busy kitchen. but to mills, who's in his sixties, it's like home from home. he knows about the stresses chefs face, since he used to be one. for 14 years, he was the head chef for randy parary restaurants in sacramento. today, he's traded in his chef's hat to promote, educate, and even celebrate produce with other chefs. >> i use email. i use the phone. but the best thing to do is to be able to go into a restaurant, to go into the kitchen, to find the person cooking the food, and say, "hey, what can i get you? what are you looking for?" >> i would just be doing seed production if it weren't for jim driving in here and refusing to drive away and sayin "no, i really want this stuff. no, you don't understand, i really do want to buy this stuff." and "i really want this, and i really want it now, and i really want some, and i wnt samples," and you know, so forth and so on despite my best efforts to get rid of him. >> as chef michael tuohy starts preparing meals with the greens, he admits his job would be so much more difficult if it were not for produce experts like jim mills. >> jim fills a need here that nobody else does, and that is he--his company and him, particularly, works with several small farms that i would want to work with directly. however, my time is really challenged most of the time, so he takes a load off my shoulder by--he's almost a one-stop shop, and so, i can place my order with him, and i know that i'm getting the best of what is local, fresh, and organic, if i specify. >> mills admits that following the produce directly from the farm to the fork is a great way to make a living, but he admits that this job, like any others, has its occasional frustrations. >> yes, we do still have some chefs asking us for heirloom tomatoes in march, and that's not going to happen. [laughs] >> but, he says, the vast majority are eager to try the varhety of vegetables grown in the golden state. so produce express, which has about 3-400 produce items in its warehouse daily, will probably keep delivering them for a long time, making jim mills one happy produce man. in sacramento, charlotte fadipe, "california country tv." >> from san diego to watsonville and dozens of places in between, the golden state is the undisputed king of this little berry that packs a huge combination of having great taste, beauty, and nutrition. did you know that california is the only state to produce strawberries all year round? which is exactly why farmers are coming up with brand-new ideas on how to use one of our vorite fruits. drive past the strawberry fields in santa maria this time of the year, and you'll be treated to the fragrance and color of fruit fit for a king. a naturally cool climate mixed with the balmy pacific winds insulate this area from getting too hot or too cold, making california one of the absolute best places in the entire world to grow strawberries--not that you have to tell daren gee that. >> how much doou need? what do you need, a boor two boxes? >> i'm just going to get a flat, at least, a flat, so. >> a flat? >> $5,000. but for you-- [laughs] >> we'll reduce the price. >> a good deal, huh? [laughs] >> daren is founder of daren's berries, aka db specialty farms, where they grow 4 varieties of strawberries across more than 700 acres, making daren one of the largest individual growers of strawberries in california. all is a far cry from where his farm started out-!as a small class project. >> and it was s@ exciting to actually grow something and to see success, and in ose da, we had 6 acres. all of us kids
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