As all matters of taste, burgers are a subjective business. In our first burger guide to Berkeley and Oakland in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better).
Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.
And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).
Bunaburger [CLOSED]
Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. (Kim Westerman)
It’s not typical that we would include a pop-up in a guide, but Bunaburger seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar.
The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free.
Sponsored
As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.
“Bunaburger” with smoked onions, cheddar, and miso mayo. (Kim Westerman)
Bunaburger [CLOSED - some items moved to Cracked]
4901 Telegraph Ave. (inside Blackwater Station) [Map]
Oakland, CA 94609
Ph: (510) 520-4265
Hours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm
Price Range: $ (burgers $8-$9)
Yelp: Bunaburger
Chop Bar
Chop Bar burger (Kim Westerman)
You’ve heard about their famous Bloody Mary with bacon; Chop Bar’s burger is of the same high caliber. House-ground chuck, distributed by Preferred Meats, chuck is cooked to a perfect medium rare and served on an Acme Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.
Chop Bar
247 4th St. [Map]
Oakland, CA 94607
Ph: (510) 834-2467
Hours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm
Facebook: Chop Bar
Twitter: @ChopBar
Yelp: Chop Bar
Price Range: $$ (Entrees $11-$17, Burger $13)
Clove and Hoof
Clove and Hoof’s double-decker grass-fed burger. (Kim Westerman)
We wrote about Clove and Hoof in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from Jenner Farms in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by Mariposa Bakery is available for an extra $2.)
I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area.
Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. (Kim Westerman)
We covered Nora Dunning’s exquisite cooking at Drip Line a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef.
Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.
The Wagyu burger at Duchess in Oakland. (Kim Westerman)
The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds.
The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.
Duchess [CLOSED]
5422 College Ave. [Map]
Oakland, CA 94618
Ph: (510) 871-3463
Hours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm
Twitter: @DuchessOakland
Instagram: @duchessoakland
Price Range: $$ (burger $18)
Yelp: Duchess
Farm Burger
Farm Burger’s bargain burger at $8.50. (Kim Westerman)
While Farm Burger seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.
There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from Semifreddi's bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.
As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes.
The Farm Burger with a gluten-free bun. (Kim Westerman)
Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. (Kim Westerman)
Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce.
What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan Impossible Burger, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk.
There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.
The vegan Impossible Burger, whose main ingredient is heme. (Kim Westerman)
Limewood’s classic burger, served up in a resort ambiance. (Kim Westerman)
Rarely does a hotel restaurant make a best-burger list, but Limewood, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.
A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).
The Classic Cheeseburger at Park Burger in Oakland. (Kim Westerman)
So many burger joints end up being neighborhood destinations, and Park Burger is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from Cream Co., a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.
Park Burger
4218 Park Blvd. [Map]
Oakland, CA 94602
Ph: (510) 479-1402
Hours: Mon-Sat, 11am-9pm; Sun, 11am-8pm
Facebook: Park Burger
Price Range: $ (cheeseburger $9.25)
Yelp: Park Burger
900 Grayson
900 Grayson burger (Kim Westerman)
Known primarily as a great local breakfast spot, 900 Grayson, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by Golden Gate Meats, Acme buns, Nueske's bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.
900 Grayson
900 Grayson St. [Map]
Berkeley, CA 94710
Ph: (510) 704-9900
Hours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun
Facebook: 900 Grayson
Yelp: 900 Grayson
Price Range: $$ (Entrees $11-$17, Burger $12)
Sidebar
Sidebar’s burger with chipotle-Thousand Island sauce. (Kim Westerman)
Well loved among the artisanal-cocktail set, Sidebar, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.
And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.
The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. (Kim Westerman)
Because there seems to be one of everything delicious at Swan’s Market in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. The Cook and Her Farmer is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department.
It starts with a big toasted Acme bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal.
Wagyu burger at The Golden Squirrel, a Rockridge gastropub. (Kim Westerman)
The Golden Squirrel is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of Masami beef, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare).
For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.
When we walked into TrueBurger, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la In-N-Out) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.
TrueBurger
146 Grand Ave. [Map]
Oakland, CA 94612
4101 Broadway (second location) [Map]
Oakland, CA 94611
Ph: (510) 208-5678
Hours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon
Facebook: Trueburger
Twitter: @Trueburger
Yelp: TrueBurger
Price Range: $ (Entrees under $10, Burger $6.50)
Wood Tavern
Wood Tavern burger. (Kim Westerman)
Wood Tavern is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true Niman Ranch beef on an Acme baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.
Sponsored
Wood Tavern
6317 College Ave.[Map]
Oakland, CA 94618
Ph: (510) 654-4607
Hours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm
Facebook: The Wood Tavern Restaurant
Yelp: Wood Tavern
Price Range: $$-$$$ (Entrees $11-$24, Burger $13)
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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. 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His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. 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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3920","found":true},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","publishDate":1243008279,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","blocks":[],"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","status":"publish","parent":0,"modified":1520897284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1150},"headData":{"title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"bayareabites_82723":{"type":"posts","id":"bayareabites_82723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82723","found":true},"guestAuthors":[],"slug":"josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","publishDate":1401914981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","status":"publish","parent":0,"modified":1411661239,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2447},"headData":{"title":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe | KQED","description":"Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82723 http://blogs.kqed.org/bayareabites/?p=82723","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/","disqusTitle":"Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe","path":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82723/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_59","bayareabites_13430","bayareabites_138","bayareabites_13421","bayareabites_13422","bayareabites_9782"],"featImg":"bayareabites_82828","label":"bayareabites"},"bayareabites_94355":{"type":"posts","id":"bayareabites_94355","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94355","found":true},"guestAuthors":[],"slug":"bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year","title":"Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year","publishDate":1427513448,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n[aside postID=\"bayareabites_116672,bayareabites_108527\"]\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n","status":"publish","parent":0,"modified":1554324035,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1472},"headData":{"title":"Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year | KQED","description":"Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94355 http://ww2.kqed.org/bayareabites/?p=94355","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/27/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year/","disqusTitle":"Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year","WpOldSlug":"bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year-2","path":"/bayareabites/94355/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_116672,bayareabites_108527","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94355/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year","authors":["5567"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14231","bayareabites_3662","bayareabites_2041","bayareabites_14738"],"featImg":"bayareabites_94351","label":"bayareabites"},"bayareabites_107764":{"type":"posts","id":"bayareabites_107764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107764","found":true},"guestAuthors":[],"slug":"diy-bone-broth-you-really-should-be-making-it-at-home","title":"DIY Bone Broth - You Really Should be Making It at Home","publishDate":1459271683,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","status":"publish","parent":0,"modified":1459447708,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1719},"headData":{"title":"DIY Bone Broth - You Really Should be Making It at Home | KQED","description":"Don't want to shell out the big bucks for store-bought bone broth? Learn how to make this very easy recipe at home. Kate Williams will show you how. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107764 http://ww2.kqed.org/bayareabites/?p=107764","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/","disqusTitle":"DIY Bone Broth - You Really Should be Making It at Home","path":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_108102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/everything-in-pot.jpg\" alt=\"The makings of homemade bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/everything-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The makings of homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, so I know that earlier this month I went on an epic \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/02/for-the-best-store-bought-bone-broth-seek-out-a-butcher/\">tasting of the prepared bone broths\u003c/a> available in the Bay Area. I know I said that some of them were quite good — and they still are. \u003c/p>\n\u003cp>But here’s the thing: it is far, far cheaper to make bone broth at home. Most of the store bought bone broths in my tasting were priced above $10 per quart. Homemade bone broth? That’ll cost you roughly the same amount of money for four to six quarts. And that’s if you start with all brand-new bones. If you start a collection of leftover bones in your freezer, you can cut that cost down even more.\u003c/p>\n\u003cp>Making broth at home doesn’t just save you money, either. It also allows you to control the flavor and consistency of your broth. I, for one, don’t like drinking straight beef broth. Instead, I prefer a mix of beef and chicken bones for a less meaty flavor. Like super beefy broth? Forget my preferences and make it with 100% cow bones. I like to also add some onion and carrot for background sweetness and depth, but you don’t have to. Keep it simple with just bones and water, and see how you like the result. \u003c/p>\n\u003cp>When I make bone broth, I think of it as meat stock. (It is, in fact, just a meat stock rebranded as a trendy, expensive drink. But I’m not going to rant on that today. You can read it again here.) \u003c/p>\n\u003cfigure id=\"attachment_108099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg\" alt=\"Carrots and onions add a touch of sweetness and complexity to the bone broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/carrots-and-onion-in-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carrots and onions add a touch of sweetness and complexity to the bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, I gently sweat diced onions and carrots in a little bit of oil, just until they’re softened and sweet. Then I add bones and water at a ratio of about 1 pound bones to 1 quart water. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re starting from scratch (aka buying all of your bones at the store), it’s best to be a little strategic about what you’re purchasing. For the best flavor, you’ll want to use bones that still have some meat on them. For the best texture and the best opportunity to get collagen and gelatin into the broth, you’ll also want to add bones with cartilage and connective tissue and all that goodness as well. \u003c/p>\n\u003cp>For the beef bones, I like to use meaty knuckle bones. You can also use bones like oxtail or marrow (preferably with some meat still attached). Make sure they’re cut into somewhat smallish pieces to expose any marrow inside the bones. You can ask your butcher to do this for you.\u003c/p>\n\u003cfigure id=\"attachment_108097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/beef-knuckle-2.jpg\" alt=\"Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-108097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/beef-knuckle-2-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef knuckle bones make good stock because they offer a good mix of meat, bone, marrow and connective tissue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the chicken bones, I like to use chicken backs. They’re easy to collect if you make a habit of purchasing whole chickens and cutting them into smaller portions at home. Most butcher shops will also have a stash of chicken backs that they’ll sell you for next to nothing. You can also use chicken wings, which are fairly cheap and have a pretty good meat-to-bone-to-cartilage ratio.\u003c/p>\n\u003cfigure id=\"attachment_108100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-back-2.jpg\" alt=\"Chicken backs are a convenient and cheap addition.\" width=\"1920\" height=\"1337\" class=\"size-full wp-image-108100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1440x1003.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-back-2-960x669.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken backs are a convenient and cheap addition. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I also like to add chicken feet. They may make you squirm if you don’t make a habit of purchasing them, but I recommend taking a deep breath and moving on from that squirm. Chicken feet are a great source of both gelatin and collagen, and like chicken backs and wings, are quite cheap. \u003c/p>\n\u003cfigure id=\"attachment_108101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/chicken-feet-2.jpg\" alt=\"Chicken feet add additional gelatin and collagen to the broth.\" width=\"1920\" height=\"1221\" class=\"size-full wp-image-108101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1440x916.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/chicken-feet-2-960x611.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken feet add additional gelatin and collagen to the broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> I prefer to make my bone broth with unroasted bones because I think it makes a better drinking broth. But if you want deeper, richer flavor, you should roast the bones before simmering. Simply spread them out in a roasting pan and pop them in a 400°F oven until they’re deeply browned, around 1 hour.\u003c/p>\n\u003cp>Once you’ve got all the bones, vegetables and water combined, bring the whole mess to a full boil over high heat. The bones will likely expel a bunch of grey gunk. (There will be more if you’re starting with raw bones than roasted bones.) Skim off as much of this gunk as you can, and then turn the heat down as low as it goes. Partially cover the pot with a lid and let it quietly simmer for about 12 hours.\u003c/p>\n\u003cfigure id=\"attachment_108098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/bring-to-a-boil.jpg\" alt=\"Skim off all of the grey scum from the simmering broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/bring-to-a-boil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skim off all of the grey scum from the simmering broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically start my broth before I go to bed and let it gurgle away while I’m sleeping. If you’re worried that a very low flame will burn your house down while you’re sleeping (it won’t), you can also start your broth first thing in the morning. Make it on a weekend while you’re in and out of the kitchen to reduce anxiety.\u003c/p>\n\u003cp>After 12 hours, the water level will have reduced slightly and the bones will have browned and softened. Strain the broth through a fine mesh strainer into a clean pot. \u003c/p>\n\u003cfigure id=\"attachment_108103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/finished-simmering.jpg\" alt=\"The broth after simmering for 12 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/finished-simmering-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The broth after simmering for 12 hours. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you start with raw bones, there will likely be a thick layer of fat on top of the broth. If you start with roasted bones, there’ll still be some fat but not nearly as much. I’d recommend skimming as much of it off as possible before proceeding. You can save the fat later to use as a cap on top of the broth if you’d like (it’ll keep it fresher longer), or just toss it. Be judicious, though — while a little bit of fat can be nice, greasy broth is pretty gross.\u003c/p>\n\u003cp>Next, I like to reduce the broth a little further before storing it. This step will concentrate the gelatin, collagen and any other minerals in the broth. It also, obviously, reduces the final volume of the broth, making it easier to store. But if you’re happy with how the broth tastes now, you can skip this step.\u003c/p>\n\u003cp>Bring the pot of strained broth to a rapid simmer and let it reduce for about an hour. It should reduce by about one-third in volume, leaving you with about four quarts broth. Remove the broth from the heat. If you’re going to be drinking the broth, you’ll likely want to season it now. Add salt to taste. If you’re using the broth for cooking, you may want to skip the salt for now or keep the levels low. It’s much easier, after all, to add more salt as you’re cooking than to correct for over-seasoning. Let the broth cool to room temperature after seasoning.\u003c/p>\n\u003cfigure id=\"attachment_108106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/reducing.jpg\" alt=\"Reducing the strained broth further concentrates flavor and nutritional goodies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/reducing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reducing the strained broth further concentrates flavor and nutritional goodies. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on the speed with which you go through broth, you’ll likely want to freeze some or all of your broth. The best method, IMHO, is to divide the cooled broth between gallon-sized freezer bags and freeze the stock flat. It will take up very little freezer space this way. I typically measure one quart per bag because it’s a common measure for stock in cooking recipes. I like to freeze three quarts of broth and save one quart in a glass jar to store in the fridge for more immediate use.\u003c/p>\n\u003cfigure id=\"attachment_108105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-ziplocks.jpg\" alt=\"Freeze the broth in flattened gallon zipper lock bags to save space.\" width=\"1920\" height=\"1274\" class=\"size-full wp-image-108105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-1180x783.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-ziplocks-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freeze the broth in flattened gallon zipper lock bags to save space. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, revel in your thriftiness while sipping on a hot mug of broth. Or make some soup.\u003c/p>\n\u003cfigure id=\"attachment_108104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/in-jar-3.jpg\" alt=\"Homemade bone broth.\" width=\"1920\" height=\"2549\" class=\"size-full wp-image-108104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-400x531.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-800x1062.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1440x1912.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/in-jar-3-960x1275.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade bone broth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Bone Broth\u003c/h3>\n\u003cp>\u003cem>Makes 4 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to make bone broth with raw bones because the final result is slightly lighter in flavor and nicer for drinking. If, however, you’d like a more deeply flavored bone broth, you can roast the beef bones and chicken backs before beginning. Roast the bones at 400°F until deeply browned, about 1 hour. If you’d like a slightly less gelatinous broth, you can skip the final reducing step. That version of the recipe will yield about 5 ½ quarts. If you prefer beef bone broth, you can substitute 3 additional pounds of beef bones for the chicken backs. Don’t skip the chicken feet. If you prefer all-chicken bone broth, replace the beef bones with 3 additional pounds chicken backs.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tablespoon vegetable oil\u003c/li>\n\u003cli>2 onions, diced\u003c/li>\n\u003cli>3 carrots, peeled and diced\u003c/li>\n\u003cli>3 pounds meaty beef bones, such as knuckle bones\u003c/li>\n\u003cli>3 pounds chicken backs or chicken wings\u003c/li>\n\u003cli>8 ounces chicken feet\u003c/li>\n\u003cli>6 quarts water\u003c/li>\n\u003cli>Salt, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onions and carrots and cook, stirring occasionally, until softened but not yet browned, 7 to 10 minutes.\u003c/li>\n\u003cli>Add the beef bones, chicken backs, and chicken feet. Cover with the water. Increase the heat to high and bring to a rapid boil. Skim off the brown scum that forms on the surface. Reduce the heat to low, partially cover the pot with a lid, and simmer for 12 hours.\u003c/li>\n\u003cli>Strain the broth through a fine mesh strainer into a clean large pot. Skim off the fat from the surface of the broth. (There will be a lot.) Return the pot to medium-high heat and bring to a rapid simmer. Continue to simmer, skimming occasionally if needed, until the broth is reduced to 4 quarts, about 1 hour. Season to taste with salt if desired.\u003c/li>\n\u003cli>Let cool to room temperature before transferring to storage containers. I prefer to store 1 quart in a glass jar in the refrigerator (it’ll be good for a week or two) and the remainder in gallon ziplock bags, frozen flat as indicated in the story above.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107764/diy-bone-broth-you-really-should-be-making-it-at-home","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_14140","bayareabites_15324"],"featImg":"bayareabites_108104","label":"bayareabites"},"bayareabites_99587":{"type":"posts","id":"bayareabites_99587","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99587","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-8-places-to-buy-fresh-fish","title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","publishDate":1440532388,"format":"image","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","status":"publish","parent":0,"modified":1546553321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2003},"headData":{"title":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish | KQED","description":"The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99587 http://ww2.kqed.org/bayareabites/?p=99587","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/","disqusTitle":"Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish","source":"Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99648,99651,99650,99649","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99633,99635,99632,99634,99637,99638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99629,99628,99622,99626,99624,99627,99621,99625,99620","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99611,99616,99612,99613,99614,99618,99615,99617,99619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99588,99589,99590,99592,99591,99593,99594,99595","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99652,99653,99654,99657,99656,99658,99655,99659","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"99665,99664,99663,99661,99662","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish","authors":["1459"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14727","bayareabites_376","bayareabites_12212","bayareabites_14725","bayareabites_8985","bayareabites_323"],"featImg":"bayareabites_99635","label":"source_bayareabites_99587"},"bayareabites_11956":{"type":"posts","id":"bayareabites_11956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11956","found":true},"guestAuthors":[],"slug":"fromage-de-chat","title":"Fromage de Chat (aka Cat Milk Cheese)","publishDate":1270131420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n","blocks":[],"excerpt":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. ","status":"publish","parent":0,"modified":1427824579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":731},"headData":{"title":"Fromage de Chat (aka Cat Milk Cheese) | KQED","description":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new "it" food in the culinary world. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11956 http://blogs.kqed.org/bayareabites/?p=11956","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/01/fromage-de-chat/","disqusTitle":"Fromage de Chat (aka Cat Milk Cheese)","path":"/bayareabites/11956/fromage-de-chat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11956/fromage-de-chat","authors":["5016"],"categories":["bayareabites_334","bayareabites_1875"],"tags":["bayareabites_3693","bayareabites_3677","bayareabites_10156","bayareabites_3678","bayareabites_14750","bayareabites_1621"],"featImg":"bayareabites_12033","label":"bayareabites"},"bayareabites_98251":{"type":"posts","id":"bayareabites_98251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98251","found":true},"guestAuthors":[],"slug":"taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","publishDate":1437695990,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n","blocks":[],"excerpt":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","status":"publish","parent":0,"modified":1481593053,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1302},"headData":{"title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive | KQED","description":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98251 http://ww2.kqed.org/bayareabites/?p=98251","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/","disqusTitle":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","path":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","authors":["5485"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_14638","bayareabites_14641","bayareabites_14639","bayareabites_14643","bayareabites_184","bayareabites_9090","bayareabites_10079","bayareabites_14642","bayareabites_14640"],"featImg":"bayareabites_98254","label":"bayareabites"},"bayareabites_119086":{"type":"posts","id":"bayareabites_119086","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119086","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","title":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley","publishDate":1500392787,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n","blocks":[],"excerpt":"This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.","status":"publish","parent":0,"modified":1526442011,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":3481},"headData":{"title":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley | KQED","description":"This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","authorsData":[{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg","width":1020,"height":765,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg","width":1020,"height":765,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["burgers","hamburgers"]}},"disqusIdentifier":"119086 https://ww2.kqed.org/bayareabites/?p=119086","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/18/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley/","disqusTitle":"Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_1964","bayareabites_787"],"featImg":"bayareabites_119104","label":"source_bayareabites_119086","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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