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California Shell and Hull Waste to Energy Generating Biomass

California Shell and Hull Waste to Energy Generating Biomass

Written by Dr. Michael Lawrinenko

Our modern society and the conveniences we enjoy comes with a price as demand for energy, food, fiber, and fuel has been met with use of fossil fuels and the development of intense agricultural practices which the use of has generally led to detrimental effects on environmental quality. Landfills and waste yards that hold agricultural and municipal wastes abound our land. Despite some recycling efforts, often it is simply too expensive to eliminate many wastes or open burning is prohibited due to the negative impact on air quality. Trash to steam and co-generation energy plants can mitigate some waste, however it is often economically unfeasible to burn it all: high transportation costs and low-energy values make it too expensive to haul some wastes or even utilize materials that are too wet, do not combust well, and are too far away. As such, land is continually being reappropriated for dumping, substantial amounts of trash are dumped in the oceans, and there continues to be a lack for a sustainable way to manage waste that protects the air that we breathe, the water we drink, and the soil from which we eat.

Pyrolysis is a process in which biomass and wastes such as garbage, agroforestry residuals (wood chip, nut shells, etc.), and even manures are heated under low-oxygen conditions. Biological material is transformed to charcoal and gases. Biochar is charcoal specifically produced from biomass and was originally intended for soil application. However, biochar has many uses and has been developed for water treatment applications, air filtration, and some material production. While there is yet debate about the large-scale production of biochar for specific applications, the pyrolysis process can most definitely condense waste and offer a solution to the growing problem of waste accumulation. Further, the process destroys microbial and viral material-effectively sterilizing the waste as it is converted to charcoal.

The California Almond Board estimates almost 5.6 billion pounds of almond nut shells and hulls. Additionally, there are many other nutshell, pruning wastes, and forestry wastes that require costly grinding equipment and additional fossil fuel usage to operate-just to grind up these materials so they can be land applied. When economical, some of these wastes are burned at co-generation power plants, however the energy value is low (often less than half that of coal) and high transportation costs preclude utility of wastes more than 30 miles from the energy plant. Further, there exist tremendous quantities of non-recyclable paper and plastic wastes that are landfilled. These wastes can be diverted from landfills and from our oceans by converting them into higher energy charcoal with consistent energy value that would be more economical to then ship to co-generation power stations.

Energy values of most biomass are far less than that of coal. Oven dried wood is about two-thirds while fresh wood chips are about a third and baled grasses one fourth to one third that of coal. Charcoal can have energy values up to 90% that of coal. Yield of charcoal can range from 10 to 25%. Therefore, the mass of waste could be realistically reduced to one fourth when converted to charcoal that can be directly fed into co-generation power plants and provide the energy needed to drive these systems. As less mass is transported, the cost to transport charcoal in terms of its energy value would be roughly one fourth to one third that of transporting the biomass which would enable the utilization of biomass and other wastes that are currently too far from the power plant. Thus, using a system that converts wastes to charcoal onsite would create a win-win situation for California in diverting wastes from landfills and increasing green energy production.

Until recently, processes and equipment developed to pyrolyze materials have been costly and consume substantial energy. One of the biggest challenges to economic pyrolysis is moisture content of the feedstock. These challenges have been overcome with the recent development of a system by Dr. Michael Lawrinenko, a soil scientist and expert in biochar. With 450 citations on seven peer-reviewed journal articles, his passion for protecting the environment and deep interest in biochar sparked the interest in developing a pyrolyzer that is economical and robust. His professional work may be found on Google Scholar at https://scholar.google.com/citations?user=HalS7RAAAAAJ&hl=en  While still in development, this system can directly use wet biomass and convert it into biochar. This process is being developed using wood chips; some is fresh and some is compost. This pilot system utilizes a portion of the material for process heat; to drive the drying and pyrolysis of the remaining material. This important breakthrough could potentially be applied to convert agroforestry and other wastes in California for green energy production.

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California Manufacturing Technology Consulting (CMTC) California

Written by: Craig Scharton, CMTC Solutions

The first two questions that I am often asked are:

1) What is CMTC?

CMTC is a 501(c)3 nonprofit organization. We are primarily funded through the U.S. Department of Commerce and the State of California. We are part of a national network of organizations (Manufacturing Extension Partnership) that is focused on helping manufacturers. CMTC is the entity that is focused on connecting California’s manufacturers to resources.
President Reagan and Senator Hollings helped to create this network because they found that there were many programs to help the manufacturing sector, but few knew that these programs existed. Just as there are extension agents in agriculture, we are client advisors for small to medium-sized manufacturers.

2) What is a manufacturer?

People often imagine big industrial buildings with welders and conveyor belts. But really, a manufacturer is a business that makes a product. Wineries and breweries are manufacturers. An almond farmer who packages her own seasoned nuts is a manufacturer. We have clients who make a product in their garage or kitchen and we have clients who make parts for fighter jets. Sometimes we even have clients who didn’t know that they were a manufacturer like a restaurant that makes salsa or salad dressing as a side business.
The first thing that I recommend to any manufacturer is to set up an Assessment and a Plan of Action with one of our two incredible, local experts. The assessment takes 1-2 hours of the business’ time and is free. One of our resources has a financial background and the other has an operational background. The manufacturer can choose whichever they think would be the most helpful. Our financial expert is a C.P.A who is also a Chief Financial Officer for several companies. The Operations expert has run manufacturing plants around the world and is a mechanical engineer, with an M.B.A. in Management and is a Black Belt in Lean manufacturing. We are very fortunate to have this level of expertise available to help our local manufacturers.

Regions of Service

My region is the Central Valley, from Tulare County up to San Joaquin County, and over to the Nevada state line. I have experienced colleagues that can help if you are in another part of the state, I’m always happy to make the introduction. It’s a great group of people who, like me, really enjoy helping our businesses.

Beyond the 60+ people who work for CMTC, we also have over 150 trainers and consultants who also help our manufacturing clients. We’ve added quite a few in the Central Valley so that we can pair local professionals with our local businesses. As I look up at my dry erase board, I see local companies who will be using local consultants and trainers to help with: ISO 9001 certification, High Performing Teams training, English as a Second Language, Lean Manufacturing, SQF/HACCP for food safety and audits, SolidWorks training, and forklift safety. Those are just the ones on my current To Do list!

In Fresno County, I work very closely with the Fresno Regional Workforce Development Board (FRWDB). The FRWDB has prioritized training for manufacturing businesses. This business-focused organization works closely with our clients to help their businesses to grow by helping to underwrite the cost of improving the skills of their employees. This is a huge win for our community because the businesses are stronger, and their employees have more skills that can help them to grow in their careers.

CMTC also has formal partnerships with two outstanding local organizations, the San Joaquin Valley Manufacturing Alliance and the Water, Energy, Technology (WET) Center at Fresno State. The SJVMA and WET Center provide many great resources for their respective (and often overlapping) members. We work with many other agencies from EDCs to community colleges, the SBDC and city and county economic development departments.

While I like to find resources to pay for some or all of the training or consulting costs for a client (depending on the business location, size and sector) I often provide other services to help our businesses. I helped one client to find a lender to help them to buy their building. I’ve helped others by connecting them to a consultant to help them get a Research and Development Tax Credit. Often I help by connecting two local manufacturers who can help each other meet supply chain needs locally.

Many manufacturers also use our services as a neutral, third party provider. We can analyze a business’ cyber security needs or which types of technology will help them to become more automated. We often evaluate which type of ERP system a manufacturer needs. Because we aren’t selling a product or software, we can assess a company’s needs and make recommendations and present options.

Love of Local


Hopefully, you can read my enthusiasm for helping our local businesses. It’s been a passion of mine for over three decades. Many of the problems that we face in our region are the result of the disconnection between the resources and the need. Businesses don’t have the time to start calling government agencies to find out which programs might be helpful to them. The programs are often buried deep inside a division within an agency within a department. Even if the business owner managed to find the programs, they wouldn’t know how to find out which was the right one for their needs. This is where I come in. I learn about the resources so a business can find out which programs fit their needs.

Business leaders are often the type of people who like to forge ahead and solve every problem on their own. They often forget to look around to see how many resources there are to help them, their business, and their employees. But it is important to use every resource to help your business to grow. There are many forces making it difficult to operate a business, so it is imperative to take advantage of the programs and services that are here to help. These resources come and go, so stay informed so that you can use them while they are available and find out what the next opportunities are on the horizon.

Finally, local businesses should be supporting other local businesses, if we want our economy to grow. Consider using a local bank. Look around to see if you could source parts or materials in our region. Use a local web designer or mechanical engineer (we have both). Attend some local trade meetings to find out what other manufacturers are doing, so maybe you could connect them to a customer, too. Find local wine or chocolate to give as gifts to your clients. I believe that we have all of the resources that we need, it’s up to us to figure out how to make them work for us effectively.


I’m happy to schedule a zoom meeting with any manufacturers in our region to see if CMTC can be helpful. Please send an email to me at cscharton@cmtc.com

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Volt Institute

Written by Tyler Richardson and Kevin Fox

It’s an exciting time at VOLT Institute. Two years of planning for scaled-out manufacturing training is finally coming to fruition. New equipment is arriving and being assembled. Additional instructors are coming onboard. Guided by an advisory board comprised of local employers, the organization seeks to adjust and move forward quickly. This includes changes to allow for operations amidst a global pandemic.

While the debates over masks, indoor dining, and county-specific guidelines continue, VOLT Institute never missed a beat. VOLT staff developed and implemented a comprehensive plan to keep students engaged and progressing toward in-demand careers in manufacturing with higher wages and job security. When school closures began in late March, VOLT had remote learning in place and students transitioned seamlessly. By April, other VOLT Institute training opportunities also moved into the virtual realm. 

The Supervisor Development Academy operated in partnership with Ag Safe began meeting online with workshops adjusted to two hour time blocks instead of four. Admittedly, there were concerns that this training for frontline supervisors to tackle real world situations while managing teams would not be as effective in a virtual space, but Ag Safe trainer Angelina Ceja reported that feedback from participants in this workshop remains positive. Volt’s Supervisor Development Academy gives supervisors a foundation to develop skills essential to furthering their personal and organizational success. The program addresses leadership, communication, conflict resolution, planning, and team building with an emphasis on building peer-to-peer relationships.

VOLT Institute’s popular efficiency training, Career Accelerator Program (CAP), taught by Beaudette Consulting INC. was made available remotely as well. This valuable curriculum focuses on organizational change management, continuous improvement, employee engagement, process improvement, and critical thinking problem solving are the “soft skill” training industry demands. Student survey results indicated that the length of time for each of the online training sessions was appropriate and engaging and either met or exceeded expectations. 

VOLT Institute campus reopened June 15 it was with strict COVID-19 protocols in place including mandatory wearing of masks. To ensure social distancing, students comfortable returning to the downtown Modesto campus continued their training on campus by appointment. One-on-one instruction is being offered by VOLT instructors to help students make up time lost during the mandatory shutdown.

Through it all, VOLT administration continues developing new partnerships with regional manufacturers such as the new internship program with Flowers Baking Co. This partnership gives VOLT students an opportunity to receive valuable work experience. Recently, two VOLT graduates have been accepted into E. & J. Gallo Winery’s maintenance apprenticeship program. Other VOLT graduates have started new careers in manufacturing at California’s oldest family-owned dairy, Crystal Creamery and the world’s largest plastic pipe manufacturer, JM Eagle.  Reports from VOLT alumni about promotions and wage increases are too numerous to list but VOLT is especially proud of its 96% job placement rate. 

VOLT also partnered with Valley First Credit Union to provide loans to students. This allows students looking to improve their long-term wage outcomes to apply for funding with most payments deferrable until the program is complete. The application process is online and very user-friendly. In addition, students get to participate in financial wellness training. Before the availability of the loan program, some potential students were deterred by the cost, which is low compared to similar programs of VOLT’s caliber but still represented a modest financial investment.

VOLT’s Senior Leadership Series in partnership with Next Gear Consulting is back. The series is designed to teach top level manufacturing and other executives important skills in strategic planning, building a positive company culture and leadership. Taught by Kristi Marsella, CEO of Next Gear Consulting, and former VP of Human Resources at G3 and E. & J. Gallo Winery, this series is a great opportunity to improve leadership skills. 

One of the most in demand technical skills for plant maintenance mechanics to have as the fourth industrial revolution progresses is a solid understanding of the internet of things. The implementation of complex automation has become the standard throughout industry. VOLT Institute’s partnership with Automation Group to teach both introductory and intermediate Programmable Logic Controls (PLC) courses as part of the award-winning industrial maintenance mechanics programs in a 20-hour boot camps are efficient and helpful for participants. Three boot camps are being offered for the summer session through August and September with assistance from California Manufacturing Technology Consulting (CMTC). Reduced student capacity for the training helps accommodate social distancing protocols.

As VOLT continues to receive deliveries from Amatrol, unpack and install new mechatronic, process control, and advanced electrical training equipment from the shipping crates, the vision first conceived three years ago starts to fall into place. Unskilled or semi-skilled workers have the opportunities to acquire the aptitude and the attitude to be competitive in a fast-paced manufacturing environment. They can earn higher wages with job security while fueling a vibrant, healthy economy in the Central Valley Region by strengthening each company’s most valuable asset: their people. All this happens while simultaneously hearing the voices from the advisory board and responding to the needs of investor partners in a rapidly evolving manufacturing industry. Training in electro-mechanical work with advanced programmable logic controls experience and access to nationally-recognized certifications such as National Institute for Metalworking Skills (NIMS) coupled with the new technology training are a pathway for long term sustainability for California’s Central Valley manufacturing industry. 

In the midst of a global pandemic, one thing stands out. Strategic planning is how to move forward. The ability to be nimble is a key component to the success of any strategic plan. If the plan doesn’t work, change the plan, not the goal. VOLT Institute is proud to be part of the solution for California’s Central Valley manufacturing industry. Higher wages and job security are very good ways to attract new talent to the California manufacturing industry and grow quality of life for those already living in the area. Whether the talent is new to the area or locals with deep roots one thing is certain: VOLT will continue to thrive and provide the quality of training everyone in the area deserves. 

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The Case For a Makerspace in Downtown Fresno

Written by Janelle Smith Ozeran

Fresno Ideaworks, established in 2012 in downtown Fresno, California, is a source of a myriad of tools and creative opportunities. But, like makers everywhere, we also value our friendships, collaborative projects, the comfort of our “third space”, and the therapeutic value of getting our hands dirty as we mold clay, wood, metal, textiles, electronics, or plastics into something new and wonderful. 

Over eight years Fresno Ideaworks has grown from a small group of friendly hackers into a community workshop full of curious and creative people, eager to learn and hone new skills and share them with anyone who comes through our doors.  But since the 16th of March 2020 our doors have been closed to all regular activity – a crushing situation for people who come to the Shop for any reason, and a threatening blow to our survival as a non-profit, all-volunteer, member-driven organization. 

We immediately joined the ranks of makerspaces all over the country, manufacturing PPE for healthcare professionals and other essential workers. Collaborating with two other non-profits in Fresno – Root Access Hackerspace, and Pi Shop Fresno – we designed, manufactured, and delivered more than 4000 pieces of PPE by the first week of May to everyone from hospital nurses to bus drivers, and from mail carriers to food service workers.  We are very proud of our role in helping protect our neighbors and caregivers, but we are also very proud of the collaborative effort. We are already trying to imagine what new projects we can undertake together when our spaces are open again! 

Meanwhile, we have lost nearly 15% of our membership, and watching our family shrink is breaking our hearts. A goal for the immediate future is to establish a sponsorship fund for those former members facing financial hardship because of the COVID-19 experience. Although our membership fees are among the lowest for similar spaces, they are suddenly an impossible luxury for some, even though the emotional health benefits of making and creating would go a long way to ease the anxiety those same people are experiencing. 

We also have to focus more intently on the facility upgrades that will enable us to welcome more members with a greater diversity of skills and abilities throughout the entire space. Maintaining a historic building is already a huge challenge (one we makers welcome), but opening the whole structure to more makers will require the help of angels that embrace our mission. Downtown Fresno, and our Cultural Arts District neighborhood in particular, have suffered the adversity of economic downturn for several decades now. Ideaworks is relentlessly dedicated to being part of the growth of both the economic health of the neighborhood, and, through skill-building and fellowship, part of the economic and emotional well-being of everyone who comes through our doors. 

Please help however you can. Donations to Ideaworks general fund can also be made through our website at https://ideaworksmakerspaces.org/Donate, through Venmo at @Fresno-Ideaworksthrough, or through Givebutter (https://givebutter.com/KbPYYR). And thank you, in advance, from all of us at Fresno Ideaworks.

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California League of Food Producers (CLFP) Annual Meeting April 30

News Release

California League of Food Producers

For more information:  Lisa Jager, 916-640-8150, lisa@clfp.com

CLFP Annual Meeting April 30

The California League of Food Producers (CLFP) will hold its 2020 Annual Board of Directors Meeting on April 30 via webinar. The meeting will be presided over by outgoing 2019-20 chair Ross Siragusa, The Kraft Heinz Company. Michael Mariani, Mariani Packing Company, Inc., is expected to be elected and welcomed as the 20-21 chair.

Siragusa is Head of Agriculture & Seed for Kraft Heinz and works out of its Stockton, CA, office. Mariani is a Partner with Mariani Packing, which is based in Vacaville, CA.

Members will hear legislative and regulatory updates from CLFP’s Government Affairs Directors Trudi Hughes and John Larrea, as well as information on how the coronavirus is affecting California’s food
processing industry.

CLFP is an association representing the interests of both large and small food and beverage processors throughout the state. CLFP works to help ensure a favorable and profitable business environment for its members and the food processing industry. The association also has affiliate members that provide a wide variety of products and services to the industry

The Food Processing Expo is produced each February by CLFP, and is the largest event of its kind in California. The 2021 Expo will be held February 9-10 at the Sacramento Convention Center.

For more information, visit CLFP at www.clfp.com and the Expo site at www.foodprocessingexpo.org

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Explore – Review: Evening Events in the Valley

We are nearing the end of the summer season. The days are still long, and the nights will soon begin to cool, which means it’s a great time to take advantage of some of the evening events happening around the Central Valley. Here are three that I think are worth checking out.

Gazebo Gardens Beer Garden

3204 N. Van Ness Blvd, Fresno CA
Thurs-Sat year round
5:30 pm – 9:00 pm

If you’re looking for an evening of food and music in a beautiful locale, then Gazebo Gardens is your destination. They turn this nursery into a Beer Garden with food trucks and live music every Thursday through Saturday evening year round. You can grab a bottle of beer or select one of the 5-8 beers on tap at one of the two stands. Then, wander through the roses, statues, and shrubs to find seating nestled between the plants. Kids love to run through the gardens, playing tag around the trees and under the gazebo, and watching for the trains that pass by throughout the evening. There is even a raised pond to explore. 

When you’re feeling peckish, stroll through an assortment of food trucks. There are generally 8-12 trucks to choose from, and they rotate regularly so you can find your favorites and try new ones. We have sampled sliders from Meltdown Bistro, chicken tikka masala from Ganesha Masala, falafel and gyros from Holy Shish, vegan burritos from El Jaca, and both creamy and boozy shaved ice from Sno Cafe. All are delicious and are made better by the friendly and relaxed environment. And did I mention the dogs? Gazebo Gardens is dog friendly and usually abounds with furry friends. 

There is always a live band performing on their small stage near one of the beer garden taps. There are picnic-style tables in front, and a few more rows off to the side. Some even have inset fire pits for cooler evenings. While there are tables and chairs scattered throughout the gardens, seating can be hard to come by on more popular nights. I suggest sending a scout while you wait for your beer or dinner. Luckily, people are generally friendly and wander around when not eating, so seating eventually becomes available. And even if you can’t get a spot near the band, the music carries throughout the gardens, making it a lovely evening anywhere you go.

Lindsay Friday Night Market

Honolulu St/Sweet Brier Plaza, Lindsay, CA
Fridays year round
5:30 pm – 10:00 pm

If you love a good swap meet, but hate the mornings, check out the Lindsay Friday Night Market. The small town of Lindsay is home to many Hispanic and Latino families, and their cultures shine at this event. The town square is a lively hub for the market, and is often filled with people dancing to live music or a DJ. There are rows and rows of vendors selling both original and discounted goods. You can even shop for birds and farm animals. There are, in fact, so many vendors and rows that I almost got lost during my first visit. Luckily, I had a regular patron with me to keep me oriented. 

In addition to traditional goods, art, and animals, you can find an assortment of delectable food. There are the market staples of kettle corn, pizza, and hot dogs, but the real treats are the cultural options. We endured an epic line for delicious pupusas made by hand right in front of us. My boyfriend indulged in his favorite, elote (corn). I grew up eating corn on the cob, but elote comes with a buffet of possible toppings, including mayonnaise, Tajin (seasoning powder), lime, salt, and hot sauce.  

The atmosphere was friendly and lively, but not for the agoraphobic. We attended on a sweltering summer night, and the place was still packed. People were generally friendly and eager to chat, but there were long lines and crowded walkways. However, if you’re not daunted by a crowd and enjoy a festive environment, add the Lindsay Night Market to your Friday night plans.

Clovis Farmers Market

Pollasky between 5th & Bullard, Old Town Clovis, CA
Fridays during summer
5:30 pm – 9:00 pm
Saturdays year round
9:00 am – 11:30 am

If you’re looking for a laid back farmers market with plenty to explore, check out the Clovis Farmers Market. You can explore local produce, handmade items, and food year round every Saturday, but during the summer months you can also visit the market on Friday evenings. It is a nice way to wrap up the week and get some yummy produce for your weekend. 

I enjoyed wandering the three blocks lined with beautiful, local produce and flowers the most, but my 5 year old enjoyed the live performances and mini train ride more. There was a band set up in the center intersection, and when they were on break a local group of cloggers called the California Ground Pounders stepped in to perform. I wasn’t familiar with the genre, but it was fun to watch. If you haven’t witnessed it, envision people in modified tap shoes doing a cross between square and line dancing. And it was clear this group enjoyed what they were doing, despite the heat. 

The Clovis Farmers Market does a good job interspersing crafters, produce vendors, local companies, and food options throughout the market. There is, however, a cluster of food stations near the main intersection along with some picnic tables which were, unfortunately, in direct sunlight. We visited our friends at Fine Print Plus, bought some organic local berries, and checked out a few handmade items. We wrapped up our evening by enjoying a second band at the far end of the market, right before embarking on a windy little off-track train ride. My son was sad to go, but declared the evening a success, and I agreed.

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Explore – Review: Authentic Southern Food in California

BBQ 152
8295 Monterey Rd
Gilroy, CA 95020

Gilroy, California always makes me think of three things: garlic, roadside produce stands, and outlet shopping. I certainly didn’t expect to discover quality southern style barbeque, live music, and craft beer; but that is exactly what we found.

If you have ever visited the Gilroy Premium Outlets, you’ve probably eaten at one of the many chain restaurants in the neighboring blocks. Little did you know that amazing barbeque was waiting just past those restaurants, yet still within one mile of the outlets. And I’m willing to bet that, if you skip the double burger and Mexican chain food just once, you’ll never go back.

BBQ 152 sits just off Highway 152 on Monterey Street. It’s an unassuming storefront with a large, simple black and white sign nestled between Crepe Myrtle trees on the parkway. It’s not flashy, but it’s easy to find and worth the trip. 

My boyfriend and I opened the door to find the sound of live acoustic music carrying over the chatter of happy patrons. It was late for lunch, but the place was more than half full and held a steady stream of customers throughout our time there. It has a family friendly vibe without being kid-centric. One little blonde kiddo was swaying to the music as his family ate. We even witnessed one man start to clear his table with one hand and continue eating with the other. The food was just too good to leave behind.

Between the two of us, we sampled three meats, three sides, two beers, and all of the sauces. It was all delicious, and every meat had that glorious pink ring you only find on expertly smoked meat. Pulled pork is my go to at any barbeque place, and theirs did not disappoint. It was tender, smokey, and melted in my mouth. It came with a side of Hogwash, which is their custom vinegar and molasses blend. It worked well with the meat, but it wasn’t my cup of tea. I preferred their smoked BBQ sauce on mine. 

My boyfriend ordered a three meat plate with pulled pork, tri tip, and brisket. He’s pretty picky about his pulled pork, but he too approved. The tri tip and brisket were also tender and flavorful pre-sauce, but the smoky BBQ sauce brought out their flame grilled essence. And if you want sauce with a kick, try their spicy BBQ sauce. It definitely brings heat to your meat.

What surprised me most at BBQ 152 were the sides. I grew up with a southern grandma who fried chicken gizzards and made cornbread stuffing from scratch. Although I adored her stuffing, I never could get used to her savory cornbread on its own. As a West Coast kid, I wanted the sweet stuff, preferably with honey butter. I couldn’t understand why she wouldn’t make it the way everyone else around here did. Let’s just say that she would be happy eating the cornbread at BBQ 152. It was moist, dense, and only slightly sweet. And to my surprise, I really enjoyed it. 

The beans were also more savory than I expected, with a strong underlying flavor of cumin and other Mexican spices. Definitely not the sweet baked beans often found at a California barbeque. The potato salad, on the other hand, wasn’t very memorable. It didn’t taste store bought, but it was somewhat bland and remarkably unremarkable. 

BBQ 152 also had a nice selection craft beer to pair with your meal. They offered about a dozen mostly local California beers on tap. I opted for Professor’s Patent, a smooth IPA on tap from Capitola brewer Sante Andairius Rustic Ales. It was light, but flavorful, and not too hoppy. My date chose a canned option: Mango Shakes from San Francisco brewer Bare Bottle Co. It was lightly creamy with a noticeable mango finish. Both were delicious and rounded off our meals beautifully.

We couldn’t have been more pleased with our lunch choice. It wasn’t packed with tourists, despite it being a Saturday. It had a friendly atmosphere, and great food. If you are passing through Gilroy for work or a little shopping, I hope you skip those flashy chain restaurants and give BBQ 152 a try.