stopping these meetings as a politically active figure. doing everything they could to ground the campaign in domesticity. >> despite their efforts, the link made it tough whenever voters were in the big city. a specialist in francisco. >> the problem with san francisco is that women's suffrage as an idea was associated. >> susan b. anthony joined the provision party. a deadly idea in san francisco. liquor was the foundation of the economy. and >> anything that touched on

the possibility of prohibition was greatly and popular. >> the first campaign was a great effort, but not a success. >> the war was not over. less than one decade later, a graphic protests brought new life to the movement. >> women's suffrage, the republican convention in oakland, this time it was the private sector response. 300 marched down the streets of the convention center. women were entitled to be here. >> joining together for another campaign.

>> women opened a club in san francisco. it was called the votes for women club. if she could get the shopkeepers to have lunch, she could get them to be heard literature. the lunch room was a tremendous success. >> it was the way that people thought about women willing to fight for a successful campaign. what happened was, the social transformation increase the boundary of what was possible, out word. >> there were parades and rallies, door to door candidacies, reaching every voter in the state.

>> the eyes of the nation were on california in 1911, when we all voted. it was the sixth and largest state in the nation to approve this. one decade later, we have full voting rights in the united states. helping newly enfranchised women, a new political movement was founded. >> starting in the 1920's, it was a movement created by the suffragettes moving forward to getting the right to vote. all of the suffragettes were interested in educating the new voters. >> non-partisan, not endorsing candidates >> -- endorsing

candidates, getting the right to vote and one they have their voice heard. >> the 100th anniversary of women's suffrage is taking place throughout the state. bancroft library is having an exhibit that highlights the women's suffrage movement, chronicling what happened in california, bringing women the right to vote. >> how long does this mean going on? >> the week of the 20th. people do not realize that women were allowed to vote as early as the 1920's. in the library collection we have a manuscript from the end of december, possibly longer.

>> in commemoration of 100 years of voting in california. 100 years ago this year, we won the right to vote. around 1911, this is how it would have addressed. and here we are, dressed the same. [chanting] >> we have the right to vote.

>> whether you are marching for a cause or voting in the next election, make your voice heard. thank you for watching. >> feel like it really is a community. they are not the same thing, but it really does feel like there's that kind of a five. everybody is there to enjoy a literary reading. >> the best lit in san francisco. friendly, free, and you might get fed. ♪ [applause]

>> this san francisco ryther created the radar reading series in 2003. she was inspired when she first moved to this city in the early 1990's and discover the wild west atmosphere of open mi it's ic in the mission. >> although there were these open mics every night of the week, they were super macho. people writing poems about being jerks. beatty their chest onstage. >> she was energized by the scene and proved up with other girls who wanted their voices to be heard. touring the country and sharing gen-x 7 as a. her mainstream reputation grew with her novel.

theses san francisco public library took notice and asked her if she would begin carrying a monthly reading series based on her community. >> a lot of the raiders that i work with our like underground writers. they're just coming at publishing and at being a writer from this underground way. coming in to the library is awesome. very good for the library to show this writing community that they are welcome. at first, people were like, you want me to read at the library, really? things like that. >> as a documentary, there are interviews -- [inaudible] >> radar readings are focused on clear culture. strayed all others might write

about gay authors. gay authors might write about universal experiences. the host creates a welcoming environment for everybody. there is no cultural barrier to entry. >> the demographic of people who come will match the demographic of the reader. it is very simple. if we want more people of color, you book more people of color. you want more women, your book more women. kind of like that. it gets mixed up a little bit. in general, we kind of have a core group of people who come every month. their ages and very. we definitely have some folks who are straight. >> the loyal audience has allowed michelle to take more chances with the monthly lineup. established authors bring in an

older audience. younker authors bring in their friends from the community who might be bringing in an older author. >> raider has provided a stage for more than 400 writers. it ranges from fiction to academics stories to academic stories this service the underground of queer fell, history, or culture. >> and there are so many different literary circles in san francisco. i have been programming this reading series for nine years. and i still have a huge list on my computer of people i need to carry into this. >> the supportive audience has allowed michele to try new experiment this year, the radar book club. a deep explorationer of a single work. after the talk, she bounces on

stage to jump-start the q&a. less charlie rose and more carson daly. >> san francisco is consistently ranked as one of the most literate cities in the united states. multiple reading events are happening every night of the year, competing against a big names like city arts and lectures. radar was voted the winner of these san francisco contest. after two decades of working for free, michelle is able to make radar her full-time job. >> i am a right to myself, but i feel like my work in this world is eagerly to bring writers together and to produce literary events. if i was only doing my own work, i would not be happy. it is, like throwing a party or a dinner party. i can match that person with

that person. it is really fun for me. it is nerve wracking during the actual readings. i hope everyone is good. i hope the audience likes them. i hope everybody shows up. but everything works out. at the end of the reading, everyone is happy. ♪ [captionibg made possible by california farm bureau federation] >> coming up on "california country," see how one farmer is breaking bread with his customers, literally. then we offer an ode to olives thanks to this historic company. and see how salads are getting a

makeofer thanks to these long-time farmers. plus see how your flowers get from the field to the florist. it's all ahead, and it starts now. nestled into the hills of the quiet little town of ojai is where you'll find the rio gozo farm. "rio," which means river in spanish, and "gozo," which means joy, is run by former chef and now full-time farmer john fonteyn. and if you watch him work long enough, you'll realize just how much gozo is actually flowing around these parts. >> good morning. >> you, too. how are you all? i mean, my first love qith food wap really preparing food and cooking it. i just kind of felt

like since food was a relationship i'm gonna have my whole life, and one i check in with 3 times a day, that it'd be good to really kind of explore it deeper. >> and john gets to explore his love f@r food every day, now across 3 1/2 acres of various real crops at the farm. he picks squashes and packs the produce from sunrise to suown and has built a connectiob not only to food but his local community, too. he operates a thriving community supported agriculture business, delivering to homes and offices. in addition, he's struck up relationships with local chefs like tim kilcoyne at the sidecar restaurant in downtown ventura, offering them an outlet to get produce they may not find elsewhere, and offering them advice from a chef's viewpoint. >> something like this? is this what we're looking for? ok, cool. i love to speak to him about, like, what would you like to see next season? and so we can start talking about how we

can plan his menu basically from the see catalog, and, you know, have it to where the diners can understand that, you know, your dinner didn't just take an hour to prepare; it took 110 days. becausthat's how long ago we thought about what you'd be eating, what you might like to eat. and these are some of the tomatoes that are getting ready, but we can pull these today. this is the male flower, and this is the fele flower. >> how can you tell? >> 'cause it's got the fruit on it. >> oh, ok. >> and then no fruit here. >> his background, which is also another great thing is that i enjoy, like, working with him, is that he actually has a chef experience background. you know, so i mean, he knows--from my perspective, he knows exactly what, you know, what i'm

thinking or things like that. >> john estimates he feeds about 165 people through his csa program. and now, thanks to tim's help, a countless number of other folks who dine at the restaurant have been introduced to this farmer and his produce. and as a farmer, what better way to find out what people really think about your produce than to inbite yourself to dinner every so often? john's biggest belief is that food connects people, and so he jumped at the opportunity to connect with his community when tim brought up the idea of having a farmer dinner at his restaurant. all the food comes from local farms within 100 miles of the restaurant, and farmers like john get to put a face on the people growing the food that this community is eating. >> and it's kind of, you know, to introduce the, you know, the public to the local farmers, d, you know, kind of get the farmers, you know, out from behind the tents from the farmers market, or actually out in bront of the public so they

can shake hands. and, you know, people--especially nowadays, people want to know where the food's coming from, which is important. so this is just another avenue to be able to do that. >> well, so often, like, when you're picking food and selling it, you just pick it, you put it in a box, and it disappears. and you don't actually get to see the people that are eating it. so it has a huge impact on me to, like, just be able to put a face with whom i'm feeding. >> so as the seasons change at rio gozo farm, one thing remains constant: john's love of produce and people. and that's a connection that won't be broken soon, for him, and he hopes for others, too. >> and, yeah, we all gotta eat, you knowi mean, we can't--we can't just keep putting up house after house after house and hope that, um, you know, mexico or chile or china will be the people that are like the guardians of our food security. and, you know, to assume that everything will just plunk right

along the way it is right now, and there'll be no interruption in those things is naive. so, um, i think it's important to support local farmers, and i liked--i just generally liked farmers. >> it's probably the most widely recognized olive brand in america, and california's lindsay olives re labeled with astonishing speed and efficiency. after all, lindsay olives' parent company bell-carter foods produces more than 10 million cases cf olives every year. >> olaves look very simple in the can, but there's a lot of hard work that goes to produce one can of olives. >> this family-owned business is one of the largest table olive processors in the country. millions of pounds of fruit are

canned and processed here in the small agricultural town of corning, aut 25 miles from chico. scott patton, who has 200 acres, is one of many family growers who supply the company with manzanilla olives. >> my grandpa started back in the early fifties, and my dad, jim patton, really brought the--and kind of organized the whole orchards and got things going, and... why i like olives? olives are good for you. olives--we were just talking about olive extract. you can eat an olive, and it helps reduce cholesterol. there's a lot of good thin about olives. olive oil--that's a greathing. >> but tell m a little bit--these are your babies basically. >> well, yes, they are. yes. a lot of times you'll get years where there's just aolive here a@d an olive there. but the pollination was great this year, so we have olives pretty uniformly in the--throughout the

canopy. so we sell--the majority of our olives go to bell-carter. um, they've been great for the industry, and they produce a great, great product. >> california's weather is perfect for olives, and some of these trees can grow for several hundred years. but you may be surprised to know that harvesting in california is largely done by hand. flash back more than 100 years to 1912. back then, olives were harvested the very same way, by hand. that's when two brothers, arthur and henry bell, decided to buy a small olive grove near fresno. they even carried on harvesting and selling olives through the great depression. no one realized it back then, but the brothers were planting the seeds for a multi-million-dollar business

lasting at least 4 generations. >> just to give you an example, bell-carter's first canning operation was in berkeley, california in 1930. the company had 12 employees, and i think their annual--annually they canned about 7,000 cases of olives. come up to today's standards. we have over 500 employees canning well over 9 million cases a year. >> at the heart of the business is the fruit, arriving at the processing plant within 24 hours of beng picked so the olives can be sized and sortd.

although the olives are initially green and bitter, they're soaked for days in these special contairs, and mixed with lye and carbon dioxide to turn theinto those familiar california black olives. >> they can tree ripen, but for the nice, firm, black, ripe california olive, we want the greenest, firmest olive we can get to start with. and we'll take--our 7-day special process will take that bitterness out and turn it into a shiny, black, beautiful california black olive. >> but what about those olive pits? well, they're specially removed from the black olives using a process the bell brothers helped to invent back in the 1930s. >> arthur bell, along with another innovation--arthur bell, along with students from the engineering department at berkeley invented the pitter-chopper. this lachine would basically takehe pit out of the olive at the same time it chopped the olive in small

pieces. bell's chopped olives was widely used in the chopped olive sandwch, which was considered a delicacy around san francisco. the bell-carter family and all the dedicated employees have been processing top quality olives for over 97 years. >> then they're off to a pizza chain, restaurant, or grocerystore near you. in corning, charlotte fadipe for "california country tv." >> long known for being the salad bowl of the world, now one salinas based company is changing what we put in our salads. did you know that in terms of production value, lettuce is the leading vegetable crop in the ufited states? and each year, more than 80% of the salad greens consumed in the united states are grown in the

salis valley. and while lettuce is consistently among california'top commodities, nobody has seen quite the success inhe salinas valley as tanimura & antle. one of california's biggest and most respected farms, it has become a leader in quality and innovation when it comes to our favorite leafy green. and it was all started by two families coming together over a common thread. >> i'm a third-generation farmer. my grandfather came here, originally from san juan bautista, probably growing hay and stuff out there. but he heard about the lettuce industry in the earla 1920s, s he moved my family here to castroville and started farming lettuce. >> the two families came together, and we'd always been farming collectively together. they had their separate farming operation. we had our separate harvest and marketing. and what we did in 1982 is we formed tanimura & antlewhere we've created a vertically integrated company where we had the farming, the harvest, the cooling and marketing all under one umbrella. so from a very

humble beginning in 1982 to what we have today, it was really the--you know, the respect that the two families have had for over 50 years. >> today the tanimura family and the antle faly farm more than 30,000 acres and assure excellence all the way from the seed to your salad. hand selected, picked, and washed, every step to ensure food safety is taken here. and as a result, tanimura & antle is now one of america's premiere fresh produce farming operations with over 40 varieties of fresh vegetables available for consumers. but nothing has them quite as excited these days as their newest product, artisan lettuce. 3 varieties are highlighted: red and green gem, red and green petite oak, and red and green tango, all 3 of which were researched and developed to meet both the company's standards of quality and the consumers' needs for taste, color, and texture. >> well, if we see--u just gotta look to the past. it was iceberg. it took a long to get

to romaine. it took a long time to get to the spring mix. it took a shorter amount of time here. i think you're just gonna see more of these type of products. much like the electronics business, just the speed of technology's, you know, exponential. it goes faster. and so that's it--we've always got to be out in front trying to find out what is that next thing that the consumers are looking for. >> and at the top of most consumer surveys is convenience. the variety of lettuce in each package eliminates the need to buy a lot of different heads of lettuce, and thus allows for customized blends. also, the petite size and shape of each artisan lettuce head lets folks have a quick and easy preparation as well as flexibility in sizes and cuts. in fact, the lettuce only needs two cuts, a quick rinse in the sink, and a crisping in the fridge, and you're all ready to plate. ok, julie, we're at the last--my favorite step--the eating process. we've cut, we've rinsed, we've crisped. now what do we do with the lettuce? >> basically you plate it, get

ready to plate it up. you put some oil and vinegar salad dressing with a little salt and pepper in it, and just toss it 'cause you don't want to cover it up with too much of a heavy thing. >> tasty. but if you'd rather let a professional plate you up a salad of artisan lettuce, then head on over to the fish hopper restaurant on cannery row. from any table in the restaurant, you'll have a breathtaking view of monterey bay. here there's a long list of entrees, with most of the menu understandably being devoted to seafood. but executive chef mo tabib believes not only in taking advantage of the abundant natural riches of the monterey peninsula, but also the multitude of agriculture the area is fortunate to have. >> here we--of course we are-- we support all the local growers and the stability of the seafood and the produce. and this is something in your backyard. to get that quality, it's definitely any chef's

dream. here we have 3 different kinds of lettuce and artisan lettuce. they're all in one box. i mean, how great thap can get? first of all we have the tundra. the tundra--the thing is, i like--you like lettuce? you know, it's more... you know, you can really see it'a little bit spicy, so we add the--goat cheese goes so well with green beans and heirloom tomatoes and that light dressing we just made. >> so no matter how you slice it, cut it, or chop it, these gourmet greens will be here as long as these pioneering farming families are around to liven up your next salad and grow you the

perfect meal. for "california country," i'm tracy sellers. mus] >> does it look like we know what we're doing? >> san francisco is a world-renowned hotspot for great restaurants, food, and chefs. but now the city is gaining notoriety for something else. its commubity gardens like alemany farm, where hundreds of people get involved in growing things. but since this 4.5 acre farm is by ibterstate 280, even longtime residents unknowingly drive right past this farm by the freeway. >> you know, i've driven by this