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"bio": "Debbie Zambetti is a Nutrition Educator and Holistic Health Counselor and author of the blog \u003ca href=\"http://www.savorlifeblog.com\">Savor Life: A Quest for Healthy, Scrumptious Living\u003c/a>. She received her certificates in Holistic Health Counseling and Nutrition Education from the Institution of Integrative Nutrition and Bauman College, respectively, and is board certified by the American Association of Drugless Practitioners. In her heart of hearts, she believes that eating whole, delicious food is yummy, healing and the perfect way for everyone to start taking control of their health. When she's not counseling nutrition and health clients in San Francisco, she's usually cooking up a storm in her sunny kitchen, practicing yoga, or getting her hands dirty in her garden. She may be slightly obsessed with kale and platform sandals. Twitter: \u003ca href=\"http://twitter.com/#!/savorlifeblog\">@savorlifeblog\u003c/a> Facebook: \u003ca href=\"https://www.facebook.com/pages/Savor-Life/146273255399597\">Savor Life\u003c/a>",
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"disqusTitle": "Mission Street Food Cookbook Launch Party",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n",
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"excerpt": "A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, \"Mission Street Food: Recipes and Ideas From An Improbable Restaurant,\" published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Be Boppin' in Berkeley",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920-1024x576.jpg\" alt=\"\" title=\"P1100920\" width=\"500\" height=\"276\" class=\"alignnone size-large wp-image-30086\">\u003c/a>\u003cbr>\nAs a Korean-American, I'm naturally partial to the spicy, sinus-clearing cuisine of my heritage. Luckily, Telegraph Avenue in Oakland -- a mini-Koreatown -- is only a few minutes away from where I live in West Oakland. I'm able to get a fix pretty quickly when I'm missing my mom's home cooking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911-255x300.jpg\" alt=\"be bop\" title=\"be bop\" width=\"255\" height=\"300\" class=\"alignleft size-medium wp-image-30077\">\u003c/a>\u003c/p>\n\u003cp>But there's a new Korean restaurant located beyond the borders of Temescal, Be Bop, that's recently opened its doors in the past 2 weeks in Berkeley's Elmwood neighborhood. The name seems to be a jazz-pun that riffs off of the name of a popular traditional Korean dish, \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\">bibimbap\u003c/a>, which means \"mixed rice.\" The menu lists 17 variations of the dish, including \"dol sot bibimbap,\" where rice and other ingredients are piled into a heated, stone bowl. (I should mention here that this is one of my all-time favorite Korean comfort food dishes to eat, so I'm pretty thrilled at the prospect of there being 17 options to choose from.) Then you slather on as much \"kochujang,\" a spicy chili sauce, that you can humanly handle and mix it all together with your spoon. Then dig in; this hot and hearty bowl brimming with food will keep you sweating and gulping down big glasses of water for the duration of your meal. \u003c/p>\n\u003cp>My husband and I both ordered the \"bulgogi dol sot bibimbap\" (barbecued beef), and I was able to order mine with mixed-grain brown and black bean rice instead of the typical short-grain white rice. You could also add other non-traditional ingredients such as quinoa, walnuts, fruit and more. (Not sure how Mom would feel about these modern flourishes, but I'm willing to try these additions the next time around.)\u003c/p>\n\u003cp>We were served a variety of appetizers including two fine soups (one pumpkin, one radish), pickled vegetables and of course, kimchi. This pungent pickled cabbage dish is a must for any Korean table. Surprisingly, the restaurant only serves a milder incarnation: \"\u003ca href=\"http://en.wikipedia.org/wiki/Baek_kimchi\">baek kimchi\u003c/a>,\" or white kimchi. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Korean restaurants usually cover the entire table with dozens of \u003ca href=\"http://en.wikipedia.org/wiki/Banchan\">banchan\u003c/a>, or small complimentary side dishes to accompany your meal, but Be Bop only offered several plates. But with our order of \u003ca href=\"http://en.wikipedia.org/wiki/Jeon_(food)\">jeon\u003c/a>, an assortment of fried delicacies, we wouldn't have had room for much more besides our main courses. \u003c/p>\n\u003cp>Our servers carefully set down the hot and sizzling stone bowls on our table (the bowls are placed on a thick wooden plates to protect the table from getting burnt). We were a little disappointed that the dishes were not served with the usual topping of a \u003ca href=\"http://www.flickr.com/photos/plattyjo/5764207418/in/photostream\">sunny side up fried egg\u003c/a>, the yolk of which is cooked by the heat of the ingredients and the dol sot. Still, the dishes were delicious. The vegetables were fresh and well-cooked (each ingredient should be individually sauteed). And the housemade sesame dressing (\"dul-kkae\" sauce) was excellent. A complimentary sugary red bean gelatin dessert was served following our filling meal. \u003c/p>\n\u003cp>The restaurant's interior is a brightly-lit, newly renovated space that's best for groups of two or four. Everything on the menu is $15 or less. Be Bop also promises that there's more changes to come with their menu in the next few months, and that they'll be adding on more entrees. And they're still awaiting their liquor license, so no alcohol is being served yet. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/be-bop-berkeley-2\">Be Bop\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=2975+college,+berkeley,+ca&ll=37.857863,-122.252984&spn=0.008251,0.019205&gl=us&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2975 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPhone: (510) 848-8081\u003cbr>\nLunch: Mon-Sat 11am - 3pm\u003cbr>\nDinner: Mon-Sat 5pm - 10pm, Sun 5pm - 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "There's tasty Korean food to be found beyond Telegraph Avenue in Oakland at Be Bop in Berkeley. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920-1024x576.jpg\" alt=\"\" title=\"P1100920\" width=\"500\" height=\"276\" class=\"alignnone size-large wp-image-30086\">\u003c/a>\u003cbr>\nAs a Korean-American, I'm naturally partial to the spicy, sinus-clearing cuisine of my heritage. Luckily, Telegraph Avenue in Oakland -- a mini-Koreatown -- is only a few minutes away from where I live in West Oakland. I'm able to get a fix pretty quickly when I'm missing my mom's home cooking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911-255x300.jpg\" alt=\"be bop\" title=\"be bop\" width=\"255\" height=\"300\" class=\"alignleft size-medium wp-image-30077\">\u003c/a>\u003c/p>\n\u003cp>But there's a new Korean restaurant located beyond the borders of Temescal, Be Bop, that's recently opened its doors in the past 2 weeks in Berkeley's Elmwood neighborhood. The name seems to be a jazz-pun that riffs off of the name of a popular traditional Korean dish, \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\">bibimbap\u003c/a>, which means \"mixed rice.\" The menu lists 17 variations of the dish, including \"dol sot bibimbap,\" where rice and other ingredients are piled into a heated, stone bowl. (I should mention here that this is one of my all-time favorite Korean comfort food dishes to eat, so I'm pretty thrilled at the prospect of there being 17 options to choose from.) Then you slather on as much \"kochujang,\" a spicy chili sauce, that you can humanly handle and mix it all together with your spoon. Then dig in; this hot and hearty bowl brimming with food will keep you sweating and gulping down big glasses of water for the duration of your meal. \u003c/p>\n\u003cp>My husband and I both ordered the \"bulgogi dol sot bibimbap\" (barbecued beef), and I was able to order mine with mixed-grain brown and black bean rice instead of the typical short-grain white rice. You could also add other non-traditional ingredients such as quinoa, walnuts, fruit and more. (Not sure how Mom would feel about these modern flourishes, but I'm willing to try these additions the next time around.)\u003c/p>\n\u003cp>We were served a variety of appetizers including two fine soups (one pumpkin, one radish), pickled vegetables and of course, kimchi. This pungent pickled cabbage dish is a must for any Korean table. Surprisingly, the restaurant only serves a milder incarnation: \"\u003ca href=\"http://en.wikipedia.org/wiki/Baek_kimchi\">baek kimchi\u003c/a>,\" or white kimchi. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Korean restaurants usually cover the entire table with dozens of \u003ca href=\"http://en.wikipedia.org/wiki/Banchan\">banchan\u003c/a>, or small complimentary side dishes to accompany your meal, but Be Bop only offered several plates. But with our order of \u003ca href=\"http://en.wikipedia.org/wiki/Jeon_(food)\">jeon\u003c/a>, an assortment of fried delicacies, we wouldn't have had room for much more besides our main courses. \u003c/p>\n\u003cp>Our servers carefully set down the hot and sizzling stone bowls on our table (the bowls are placed on a thick wooden plates to protect the table from getting burnt). We were a little disappointed that the dishes were not served with the usual topping of a \u003ca href=\"http://www.flickr.com/photos/plattyjo/5764207418/in/photostream\">sunny side up fried egg\u003c/a>, the yolk of which is cooked by the heat of the ingredients and the dol sot. Still, the dishes were delicious. The vegetables were fresh and well-cooked (each ingredient should be individually sauteed). And the housemade sesame dressing (\"dul-kkae\" sauce) was excellent. A complimentary sugary red bean gelatin dessert was served following our filling meal. \u003c/p>\n\u003cp>The restaurant's interior is a brightly-lit, newly renovated space that's best for groups of two or four. Everything on the menu is $15 or less. Be Bop also promises that there's more changes to come with their menu in the next few months, and that they'll be adding on more entrees. And they're still awaiting their liquor license, so no alcohol is being served yet. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/be-bop-berkeley-2\">Be Bop\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=2975+college,+berkeley,+ca&ll=37.857863,-122.252984&spn=0.008251,0.019205&gl=us&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2975 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPhone: (510) 848-8081\u003cbr>\nLunch: Mon-Sat 11am - 3pm\u003cbr>\nDinner: Mon-Sat 5pm - 10pm, Sun 5pm - 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Miso Glazed Cod",
"title": "Miso Glazed Cod",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-4.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26683\">\u003cbr>\n\u003cem>Miso marinade over cod fillet\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Miso Glazed Cod\u003c/strong> sounds fancypants but it's actually fairly easy to make. Essentially, all you need to do is make the miso marinade -- a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. \u003ca href=\"http://www.npr.org/2011/04/20/135543251/miso-an-ancient-solution-for-modern-meals?ft=1&f=1053\">Miso\u003c/a> is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called \u003cem>kōji\u003c/em>, then mixed with water and sea salt).\u003c/p>\n\u003cp>The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-6.jpg\" alt=\"Miso Cod Prep\" title=\"Miso Cod Prep\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-26685\">\u003cbr>\n\u003cem>Miso Cod Prep\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-3.jpg\" alt=\"Miso Marinade\" title=\"Miso Marinade\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26682\">\u003cbr>\n\u003cem>Miso Marinade\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Miso Glazed Cod\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Adapted from a \u003ca href=\"http://www.buddakan.com/\">Buddakan\u003c/a> recipe, originally featured in \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026#ixzz1CMaKq4Xk\">Bon Appetit\u003c/a> (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it. \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-5.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26684 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">2 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lb white cod fillet \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons soy sauce\u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon cayenne pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450°F \u003c/li>\n\u003cli>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.) \u003c/li>\n\u003cli>Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes. \u003c/li>\n\u003cli>Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-4.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26683\">\u003cbr>\n\u003cem>Miso marinade over cod fillet\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Miso Glazed Cod\u003c/strong> sounds fancypants but it's actually fairly easy to make. Essentially, all you need to do is make the miso marinade -- a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. \u003ca href=\"http://www.npr.org/2011/04/20/135543251/miso-an-ancient-solution-for-modern-meals?ft=1&f=1053\">Miso\u003c/a> is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called \u003cem>kōji\u003c/em>, then mixed with water and sea salt).\u003c/p>\n\u003cp>The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-6.jpg\" alt=\"Miso Cod Prep\" title=\"Miso Cod Prep\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-26685\">\u003cbr>\n\u003cem>Miso Cod Prep\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-3.jpg\" alt=\"Miso Marinade\" title=\"Miso Marinade\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26682\">\u003cbr>\n\u003cem>Miso Marinade\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Miso Glazed Cod\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Adapted from a \u003ca href=\"http://www.buddakan.com/\">Buddakan\u003c/a> recipe, originally featured in \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026#ixzz1CMaKq4Xk\">Bon Appetit\u003c/a> (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it. \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-5.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26684 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">2 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lb white cod fillet \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons soy sauce\u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon cayenne pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450°F \u003c/li>\n\u003cli>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.) \u003c/li>\n\u003cli>Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes. \u003c/li>\n\u003cli>Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food as Medicine: Do You See the Universe on Your Plate?",
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"content": "\u003cp>\u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/FoodAsMedicinePostcard200.jpg\" alt=\"Food As Medicine\" title=\"Food As Medicine\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-26645\">\u003c/a>Do you see the universe on your plate? \u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> wants you to.\u003cbr>\nThe culinary instructor from \u003ca href=\"http://www.chefs.edu/San-Francisco\">CCA\u003c/a> -- one of four panelists in a moderated discussion hosted by the \u003ca href=\"http://www.asianculinaryforum.org/\">Asian Culinary Forum\u003c/a> on \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">Food as Medicine: Cuisine, Curatives, & Culture\u003c/a> -- doesn't see the food on her plate as a collection of commodities or functional prescriptions. When she looks at her plate, she sees her past (family memories), her culture (folklore), her impact on the world (whose culture is she borrowing from, what is she modeling for the future) and the whole balance of a healthy lifestyle. In other words, she sees the universe and her connection to it. \u003c/p>\n\u003cp>A small crowd of people gathered Tuesday night in a large meeting room on the second floor of the San Francisco Ferry Building. With the Bay Bridge illuminated in the background, we were there to talk about the relationship between food and medicine and the use of food as medicine. The result: less in depth discussion and prescription of particular ingredients and more passionate anecdotes about culture, healing and responsibility. \u003c/p>\n\u003cp>The evening started with an informal reception. Panelists and volunteers from the Asian Culinary Forum provided quite a spread of healing foods and spices, both for display as well as tasting. On display was a rainbow array of spices, stunning mushroom formations, goji berries, dragon eye, red dates, wood ear (black fungus), and snow fungus. Tastings included: bitter melon; two \u003ca href=\"http://en.wikipedia.org/wiki/Capsaicin\">capsaicin\u003c/a> spiced \"elixirs\" (I tried to figure out how to steal the case of the lychee wasabi flavor undetected, but failed to concoct a foolproof plan); a buffet of dried fruit, nuts, and an oyster mushroom and walnut pate; and three soups: Qing Ji Tang (herbal chicken soup with soft stewed hunks of ginger easily twice the size of my thumb), Miyeuk Guk (a Korean seaweed soup, thick and rich with sea vegetables and snow fungus), and Shu Jiao Jiang (pork ginger vinegar soup, a dark, fragrant caldron). They rolled out \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">black sesame \"truffles\"\u003c/a> sweetened with honey and covered in shredded coconut at the end of the evening, which were a perfectly balanced treat, not too rich or cloying, and completely satisfying, almost palate cleansing.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Moderated by \u003cstrong>Nancy Chen\u003c/strong>, a professor of anthropology at \u003ca href=\"http://www.ucsc.edu/\">UC Santa Cruz\u003c/a>, the panel included \u003cstrong>Jane Lin\u003c/strong>, who, inspired by the soups her parents prepared to help her recovery after the birth of her first child, launched \u003ca href=\"http://mamatong.blogspot.com/\">Mama Tong\u003c/a> as a way to bring healthy, healing, traditional Chinese foods to new mothers; \u003cstrong>Vinita Chopra Jacinto\u003c/strong>, a culinary instructor at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in San Francisco, where she teaches a new generation of culinary students old food wisdom; \u003cstrong>John Garrone\u003c/strong>, proprietor of \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, an exotic mushroom company located in the Ferry Building; and \u003cstrong>Michelle Warner\u003c/strong>, a Clinical Ayurvedic Specialist. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There was just a little bit of talk on the power of specific ingredients, without going too deeply into the science of how the foods work with our bodies: John Garrone provided a nice primer on the medicinal uses of some fungi he favors -- \u003ca href=\"http://en.wikipedia.org/wiki/Grifola_frondosa\">maitake\u003c/a> tea for strength, tree oysters for immune boosting, and lion's head for digestion; Michelle Warner promoted mung beans and tulsi tea (\u003ca href=\"http://en.wikipedia.org/wiki/Holy_basil\">holy basil\u003c/a>), an adaptogenic herb that balances out just about everything; and Jane Lin gave several options for increasing milk production for nursing mothers, including fenugreek and high protein foods (she also strongly recommended sleep and proper hydration). \u003c/p>\n\u003cp>But more, over the course of the evening, the panelists shared their personal perspectives on what food means to them and how it integrates into the fabric of their lives. Jane Lin shared her reluctant acceptance of a traditional Chinese post-partum confinement after her first child's birth, and the strange looking but ultimately healing soups that came with it. John Garrone told the story of feeding his son strength-building maitake before difficult wrestling matches and Vinita Chopra Jacinto joyfully described her mother's masala dabba -- a jewelry box filled with traditional spices that she added to meals, a cross between a magician and a doctor, to keep her family healthy. All agreed that what is happening now with our culture's sharp focus on food, especially in the Bay Area, is that we are seeing an incredible opportunity to move beyond fad diets and build bridges between old traditions and contemporary applications. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When asked by an audience member how it all connects -- the nutrition science, the energetic sciences of Traditional Chinese Medicine and Ayurveda, and the cultural wisdom or folklore -- the panelists agreed that nutrition isn't an exact science yet, that the connections between theses perspectives are still developing, but that ultimately you get out of food what you want. It's your choice, when you look at your plate, to see random bits or your whole world. \u003c/p>\n\u003cul>\n\u003cstrong>At the end, the panelists agreed on some simple prescriptions:\u003c/strong>\n\u003cli>Eat in season. Eating in season is one easy, natural way to keep your body in balance from a healing perspective, plus food in season tastes better.\u003c/li>\n\u003cli>Eat the full range of flavors (sweet, salty, bitter, sour, pungent, astringent) and colors in food. \u003c/li>\n\u003cli>Taste matters. Taste your food, really chew your food and experience the range of flavors represented on your plate. Food, especially functional foods, should nourish your senses as well as your body.\u003c/li>\n\u003cli>Prescriptive eating isn't enough; functional (medicinal) foods can only enhance the bigger picture lifestyle choices we make to support balanced health overall.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/FoodAsMedicinePostcard200.jpg\" alt=\"Food As Medicine\" title=\"Food As Medicine\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-26645\">\u003c/a>Do you see the universe on your plate? \u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> wants you to.\u003cbr>\nThe culinary instructor from \u003ca href=\"http://www.chefs.edu/San-Francisco\">CCA\u003c/a> -- one of four panelists in a moderated discussion hosted by the \u003ca href=\"http://www.asianculinaryforum.org/\">Asian Culinary Forum\u003c/a> on \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">Food as Medicine: Cuisine, Curatives, & Culture\u003c/a> -- doesn't see the food on her plate as a collection of commodities or functional prescriptions. When she looks at her plate, she sees her past (family memories), her culture (folklore), her impact on the world (whose culture is she borrowing from, what is she modeling for the future) and the whole balance of a healthy lifestyle. In other words, she sees the universe and her connection to it. \u003c/p>\n\u003cp>A small crowd of people gathered Tuesday night in a large meeting room on the second floor of the San Francisco Ferry Building. With the Bay Bridge illuminated in the background, we were there to talk about the relationship between food and medicine and the use of food as medicine. The result: less in depth discussion and prescription of particular ingredients and more passionate anecdotes about culture, healing and responsibility. \u003c/p>\n\u003cp>The evening started with an informal reception. Panelists and volunteers from the Asian Culinary Forum provided quite a spread of healing foods and spices, both for display as well as tasting. On display was a rainbow array of spices, stunning mushroom formations, goji berries, dragon eye, red dates, wood ear (black fungus), and snow fungus. Tastings included: bitter melon; two \u003ca href=\"http://en.wikipedia.org/wiki/Capsaicin\">capsaicin\u003c/a> spiced \"elixirs\" (I tried to figure out how to steal the case of the lychee wasabi flavor undetected, but failed to concoct a foolproof plan); a buffet of dried fruit, nuts, and an oyster mushroom and walnut pate; and three soups: Qing Ji Tang (herbal chicken soup with soft stewed hunks of ginger easily twice the size of my thumb), Miyeuk Guk (a Korean seaweed soup, thick and rich with sea vegetables and snow fungus), and Shu Jiao Jiang (pork ginger vinegar soup, a dark, fragrant caldron). They rolled out \u003ca href=\"http://www.asianculinaryforum.org/past-events/food-as-medicine\">black sesame \"truffles\"\u003c/a> sweetened with honey and covered in shredded coconut at the end of the evening, which were a perfectly balanced treat, not too rich or cloying, and completely satisfying, almost palate cleansing.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626542827380%2F&set_id=72157626542827380&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Moderated by \u003cstrong>Nancy Chen\u003c/strong>, a professor of anthropology at \u003ca href=\"http://www.ucsc.edu/\">UC Santa Cruz\u003c/a>, the panel included \u003cstrong>Jane Lin\u003c/strong>, who, inspired by the soups her parents prepared to help her recovery after the birth of her first child, launched \u003ca href=\"http://mamatong.blogspot.com/\">Mama Tong\u003c/a> as a way to bring healthy, healing, traditional Chinese foods to new mothers; \u003cstrong>Vinita Chopra Jacinto\u003c/strong>, a culinary instructor at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in San Francisco, where she teaches a new generation of culinary students old food wisdom; \u003cstrong>John Garrone\u003c/strong>, proprietor of \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, an exotic mushroom company located in the Ferry Building; and \u003cstrong>Michelle Warner\u003c/strong>, a Clinical Ayurvedic Specialist. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There was just a little bit of talk on the power of specific ingredients, without going too deeply into the science of how the foods work with our bodies: John Garrone provided a nice primer on the medicinal uses of some fungi he favors -- \u003ca href=\"http://en.wikipedia.org/wiki/Grifola_frondosa\">maitake\u003c/a> tea for strength, tree oysters for immune boosting, and lion's head for digestion; Michelle Warner promoted mung beans and tulsi tea (\u003ca href=\"http://en.wikipedia.org/wiki/Holy_basil\">holy basil\u003c/a>), an adaptogenic herb that balances out just about everything; and Jane Lin gave several options for increasing milk production for nursing mothers, including fenugreek and high protein foods (she also strongly recommended sleep and proper hydration). \u003c/p>\n\u003cp>But more, over the course of the evening, the panelists shared their personal perspectives on what food means to them and how it integrates into the fabric of their lives. Jane Lin shared her reluctant acceptance of a traditional Chinese post-partum confinement after her first child's birth, and the strange looking but ultimately healing soups that came with it. John Garrone told the story of feeding his son strength-building maitake before difficult wrestling matches and Vinita Chopra Jacinto joyfully described her mother's masala dabba -- a jewelry box filled with traditional spices that she added to meals, a cross between a magician and a doctor, to keep her family healthy. All agreed that what is happening now with our culture's sharp focus on food, especially in the Bay Area, is that we are seeing an incredible opportunity to move beyond fad diets and build bridges between old traditions and contemporary applications. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When asked by an audience member how it all connects -- the nutrition science, the energetic sciences of Traditional Chinese Medicine and Ayurveda, and the cultural wisdom or folklore -- the panelists agreed that nutrition isn't an exact science yet, that the connections between theses perspectives are still developing, but that ultimately you get out of food what you want. It's your choice, when you look at your plate, to see random bits or your whole world. \u003c/p>\n\u003cul>\n\u003cstrong>At the end, the panelists agreed on some simple prescriptions:\u003c/strong>\n\u003cli>Eat in season. Eating in season is one easy, natural way to keep your body in balance from a healing perspective, plus food in season tastes better.\u003c/li>\n\u003cli>Eat the full range of flavors (sweet, salty, bitter, sour, pungent, astringent) and colors in food. \u003c/li>\n\u003cli>Taste matters. Taste your food, really chew your food and experience the range of flavors represented on your plate. Food, especially functional foods, should nourish your senses as well as your body.\u003c/li>\n\u003cli>Prescriptive eating isn't enough; functional (medicinal) foods can only enhance the bigger picture lifestyle choices we make to support balanced health overall.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Curry Up Now Food Truck is Officially a Restaurant",
"title": "The Curry Up Now Food Truck is Officially a Restaurant",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n",
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"excerpt": "The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shanghainese Food: What to Get and Where to Eat",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks: With JapaCurry, It Should Be All About The Food",
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"content": "\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n",
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"excerpt": "From SF Weekly to the Wall Street Journal, the JapaCurry food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\r\n\r\nBut one question hasn’t been asked much through it all…How’s the food? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23458\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sharkfin.jpg\" alt=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" title=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" width=\"248\" height=\"140\" class=\"size-full wp-image-23458\">\u003cfigcaption class=\"wp-caption-text\">Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\u003c/figcaption>\u003c/figure>\n\u003cp>A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Adam Keigwin, chief of staff for state Senator Leland Yee\u003c/li>\n\u003cli>John McCosker, senior scientist and chair of the Department of Aquatic Biology at the California Academy of Sciences\u003c/li>\n\u003cli>Paul Fong, assemblyman for California's 22nd District\u003c/li>\n\u003cli>Peter Knights, executive director of Wild Aid -- a non-profit organization committed to stopping the illegal wildlife trade\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/quest/television/the-great-white-shark-meet-the-man-in-the-gray-suit\">The Great White Shark: Meet the Man in the Gray Suit\u003c/a> (KQED Quest)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/15/MNLG1HMV3V.DTL\">Calif. shark fin bill would ban Chinese delicacy\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/green/detail?entry_id=83139\">Shark fins: Can we preserve human culture and dwindling species?\u003c/a> (SFGate: The Thin Green Line)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/is_banning_sharks_fin_racist.php\">Is Banning Shark's Fin Racist?\u003c/a> (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/curry-up-truck.jpg\" alt=\"Curry Up Now truck. \" title=\"Curry Up Now truck. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22945\">\u003cbr>\n\u003cem>Curry Up Now truck. Photo: Rana & Akash Kapoor\u003c/em>\u003c/p>\n\u003cp>As one of the first food trucks to hit the Bay Area culinary scene, \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. \u003c/p>\n\u003cp>Their menu items and locations change regularly so it’s always a good idea to check their \u003ca href=\"http://www.curryupnow.com/\">website\u003c/a>, \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a> or \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> posts for daily updates. But they usually have a few regulars on the menu that stay constant, including their made-to-order \u003cem>Chicken or Paneer Kathi Roll\u003c/em> and creamy \u003cem>Chicken Tikka Masala Burrito\u003c/em>, mixed with fragrant saffron basmati rice and then wrapped in a tortilla. But my personal favorite is the \u003cem>Deconstructed Samosa\u003c/em>, which is their homemade potato and pea stuffed pastry pocket, fried and then topped with mini-samosas, spicy chickpea curry (chana), tomatoes, red onions, tamarind sauce, their secret green sauce and your choice of ground beef (keema), chicken or paneer (vegetarian option). Their food is so good, it’s now become a weekly craving for me. And I’m obviously not the only one because their fourth truck is expected to hit the East Bay soon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/deconstructed-samosa.jpg\" alt=\"Deconstructed Samosa\" title=\"Deconstructed Samosa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22952\">\u003cbr>\n\u003cem>Deconstructed Samosa. Photo: Elaine Wu\u003c/em>\u003c/p>\n\u003cp>I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where did the inspiration to start a food truck come from? You were one of the first ones on the scene.\u003c/strong>\u003cbr>\nAKASH: The idea started in early 2009. Then we got serious in the summer and launched on September 26th, 2009. It was a trend in \u003ca href=\"http://roaminghunger.com/la\">Southern California\u003c/a> and in \u003ca href=\"http://www.foodcartsportland.com/\">Portland\u003c/a> and we kind of took inspiration from everyone else’s ideas and threw ours in there and that’s how we started. \u003c/p>\n\u003cp>\u003cstrong>With weekly appearances in San Francisco, the Peninsula, the South Bay and now the East Bay, is your Bay Area wide domination complete?\u003c/strong>\u003cbr>\nAKASH: We’ve always wanted to serve our food to people all across the Bay Area. So now we’ve got 4 trucks hitting all the major areas, and we’d like one or two more as a “backup” or roving truck.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future? I’d heard speculation at one point about franchising.\u003c/strong>\u003cbr>\nAKASH: Right now we’re very serious about opening a brick and mortar restaurant. In fact, it’ll hopefully happen within the next 90 days or so. That’s where we see the growth potential. We’re hoping eventually to start franchising and perhaps grow to multiple locations all over the country. A bit like a \u003cem>Chipotle\u003c/em> or \u003cem>Panda Express\u003c/em>, but with quality Indian food. The food quality is still and always will be the number one priority for us. But the restaurant will serve everything we do on the truck with perhaps 10 or 15 more items. Some things we’ve always wanted to serve but are impossible to make on the truck, like desserts and more entrées. As far as the trucks are concerned, we’ll keep them as is and maybe add a couple more. They all have to go through health inspections and the permit process. It takes a while.\u003c/p>\n\u003cp>\u003cstrong>What do you think the future is for street food in the Bay Area? Is it just a fad?\u003c/strong>\u003cbr>\nAKASH: I think the U.S., in general, adopted street food quite late and Northern California, in particular. There’s street food everywhere, especially on the East Coast. I think it’s here to stay. \u003c/p>\n\u003cp>RANA: It’s an alternative food movement for those who want to experience the food and culture of a region and the Bay Area street food scene is no different. \u003c/p>\n\u003cp>AKASH: I think because there seems to be a new truck on the scene almost every week, there’s gonna be consolidation and bigger players will take over because it’s hard to survive and grow and make money. Because if you don’t grow, you’re gonna go away. \u003c/p>\n\u003cp>\u003cstrong>We’re hearing a lot lately about \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">brick and mortar merchants complaining\u003c/a> that food trucks who park in their neighborhoods are stealing business from them. What are your thoughts around that?\u003c/strong>\u003cbr>\nAKASH: I believe some of these mom and pop places need to step up their game! Whether you’re a food truck or a sandwich shop, people have to like your food and you have to offer something different that you can’t get everywhere else.\u003c/p>\n\u003cp>RANA: We still go through it everyday with restaurants in the neighborhoods we visit. \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/upscale_peninsula_city_not_thr.php\">We went through it in Burlingame\u003c/a>, but the city and the people have been great. One merchant came and cussed us out early on when we were out there. But you also have to be sensitive to the merchants around you. We try to stay away from restaurants that serve food similar to ours. If we park right in front of a coffee shop, we don’t serve chai because it’s probably on their menu, too. You have to be supportive. I mean, why not work together? There was one instance where the merchant came out and gave our customers samples! When you want to work together, something good can come out of it.\u003c/p>\n\u003cp>\u003cstrong>What is your opinion of other street food trucks? Are they competition or is it a community.\u003c/strong>\u003cbr>\nAKASH: People should respect when someone’s been in a location for a long time and not show up at the same time with the intent of stealing business. And it’s important for all of us food trucks to obey the parking rules. Everyone will get kicked out if someone steals 5 parking spaces. That doesn’t help anyone in the long run.\u003c/p>\n\u003cp>RANA: For example, if we want to go to a location that someone’s been at for a while, we call them directly and ask if it’s okay. Just call us! We’d love to build a community. \u003c/p>\n\u003cp>AKASH: I’ve actually been talking to the folks who run \u003ca href=\"http://www.facebook.com/OffTheGridSF\">Off the Grid\u003c/a> about starting an association for street food vendors and food trucks, especially in San Francisco. When traditional small businesses start bullying a food truck, whose going to advocate for us? We need a collective voice to represent this growing community.\u003c/p>\n\u003cp>\u003cstrong>You currently have over 4700 followers on \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> and over 3600 Likes on \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a>. You’ve been through a lot of ups and downs, but your customers seem to be very loyal.\u003c/strong>\u003cbr>\nAKASH: They’re amazing. We listen to them and make changes all the time. When someone says that our food quality’s gone down, we listen. We call people who take the time to tell us how we’re doing. We make changes immediately.\u003c/p>\n\u003cp>\u003cstrong>What sort of wisdom can you impart to newer trucks going through it all?\u003c/strong>\u003cbr>\nAKASH: People need to do their homework before they go out. We didn’t and we’re still learning.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>If it’s so much trouble, why keep doing it?\u003c/strong>\u003cbr>\nRANA: The passion. It’s always been there and it’s been a dream for both Akash and I. We’ve always loved to cook and entertain. And I love people. For me, I want people to tell me how they feel about the food and communicate with them. When people care, something good always comes out of that.\u003c/p>\n\n",
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"excerpt": "As one of the first food trucks to hit the Bay Area culinary scene, \u003cem>Curry Up Now\u003c/em> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/curry-up-truck.jpg\" alt=\"Curry Up Now truck. \" title=\"Curry Up Now truck. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22945\">\u003cbr>\n\u003cem>Curry Up Now truck. Photo: Rana & Akash Kapoor\u003c/em>\u003c/p>\n\u003cp>As one of the first food trucks to hit the Bay Area culinary scene, \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. \u003c/p>\n\u003cp>Their menu items and locations change regularly so it’s always a good idea to check their \u003ca href=\"http://www.curryupnow.com/\">website\u003c/a>, \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a> or \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> posts for daily updates. But they usually have a few regulars on the menu that stay constant, including their made-to-order \u003cem>Chicken or Paneer Kathi Roll\u003c/em> and creamy \u003cem>Chicken Tikka Masala Burrito\u003c/em>, mixed with fragrant saffron basmati rice and then wrapped in a tortilla. But my personal favorite is the \u003cem>Deconstructed Samosa\u003c/em>, which is their homemade potato and pea stuffed pastry pocket, fried and then topped with mini-samosas, spicy chickpea curry (chana), tomatoes, red onions, tamarind sauce, their secret green sauce and your choice of ground beef (keema), chicken or paneer (vegetarian option). Their food is so good, it’s now become a weekly craving for me. And I’m obviously not the only one because their fourth truck is expected to hit the East Bay soon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/deconstructed-samosa.jpg\" alt=\"Deconstructed Samosa\" title=\"Deconstructed Samosa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22952\">\u003cbr>\n\u003cem>Deconstructed Samosa. Photo: Elaine Wu\u003c/em>\u003c/p>\n\u003cp>I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where did the inspiration to start a food truck come from? You were one of the first ones on the scene.\u003c/strong>\u003cbr>\nAKASH: The idea started in early 2009. Then we got serious in the summer and launched on September 26th, 2009. It was a trend in \u003ca href=\"http://roaminghunger.com/la\">Southern California\u003c/a> and in \u003ca href=\"http://www.foodcartsportland.com/\">Portland\u003c/a> and we kind of took inspiration from everyone else’s ideas and threw ours in there and that’s how we started. \u003c/p>\n\u003cp>\u003cstrong>With weekly appearances in San Francisco, the Peninsula, the South Bay and now the East Bay, is your Bay Area wide domination complete?\u003c/strong>\u003cbr>\nAKASH: We’ve always wanted to serve our food to people all across the Bay Area. So now we’ve got 4 trucks hitting all the major areas, and we’d like one or two more as a “backup” or roving truck.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future? I’d heard speculation at one point about franchising.\u003c/strong>\u003cbr>\nAKASH: Right now we’re very serious about opening a brick and mortar restaurant. In fact, it’ll hopefully happen within the next 90 days or so. That’s where we see the growth potential. We’re hoping eventually to start franchising and perhaps grow to multiple locations all over the country. A bit like a \u003cem>Chipotle\u003c/em> or \u003cem>Panda Express\u003c/em>, but with quality Indian food. The food quality is still and always will be the number one priority for us. But the restaurant will serve everything we do on the truck with perhaps 10 or 15 more items. Some things we’ve always wanted to serve but are impossible to make on the truck, like desserts and more entrées. As far as the trucks are concerned, we’ll keep them as is and maybe add a couple more. They all have to go through health inspections and the permit process. It takes a while.\u003c/p>\n\u003cp>\u003cstrong>What do you think the future is for street food in the Bay Area? Is it just a fad?\u003c/strong>\u003cbr>\nAKASH: I think the U.S., in general, adopted street food quite late and Northern California, in particular. There’s street food everywhere, especially on the East Coast. I think it’s here to stay. \u003c/p>\n\u003cp>RANA: It’s an alternative food movement for those who want to experience the food and culture of a region and the Bay Area street food scene is no different. \u003c/p>\n\u003cp>AKASH: I think because there seems to be a new truck on the scene almost every week, there’s gonna be consolidation and bigger players will take over because it’s hard to survive and grow and make money. Because if you don’t grow, you’re gonna go away. \u003c/p>\n\u003cp>\u003cstrong>We’re hearing a lot lately about \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">brick and mortar merchants complaining\u003c/a> that food trucks who park in their neighborhoods are stealing business from them. What are your thoughts around that?\u003c/strong>\u003cbr>\nAKASH: I believe some of these mom and pop places need to step up their game! Whether you’re a food truck or a sandwich shop, people have to like your food and you have to offer something different that you can’t get everywhere else.\u003c/p>\n\u003cp>RANA: We still go through it everyday with restaurants in the neighborhoods we visit. \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/upscale_peninsula_city_not_thr.php\">We went through it in Burlingame\u003c/a>, but the city and the people have been great. One merchant came and cussed us out early on when we were out there. But you also have to be sensitive to the merchants around you. We try to stay away from restaurants that serve food similar to ours. If we park right in front of a coffee shop, we don’t serve chai because it’s probably on their menu, too. You have to be supportive. I mean, why not work together? There was one instance where the merchant came out and gave our customers samples! When you want to work together, something good can come out of it.\u003c/p>\n\u003cp>\u003cstrong>What is your opinion of other street food trucks? Are they competition or is it a community.\u003c/strong>\u003cbr>\nAKASH: People should respect when someone’s been in a location for a long time and not show up at the same time with the intent of stealing business. And it’s important for all of us food trucks to obey the parking rules. Everyone will get kicked out if someone steals 5 parking spaces. That doesn’t help anyone in the long run.\u003c/p>\n\u003cp>RANA: For example, if we want to go to a location that someone’s been at for a while, we call them directly and ask if it’s okay. Just call us! We’d love to build a community. \u003c/p>\n\u003cp>AKASH: I’ve actually been talking to the folks who run \u003ca href=\"http://www.facebook.com/OffTheGridSF\">Off the Grid\u003c/a> about starting an association for street food vendors and food trucks, especially in San Francisco. When traditional small businesses start bullying a food truck, whose going to advocate for us? We need a collective voice to represent this growing community.\u003c/p>\n\u003cp>\u003cstrong>You currently have over 4700 followers on \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> and over 3600 Likes on \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a>. You’ve been through a lot of ups and downs, but your customers seem to be very loyal.\u003c/strong>\u003cbr>\nAKASH: They’re amazing. We listen to them and make changes all the time. When someone says that our food quality’s gone down, we listen. We call people who take the time to tell us how we’re doing. We make changes immediately.\u003c/p>\n\u003cp>\u003cstrong>What sort of wisdom can you impart to newer trucks going through it all?\u003c/strong>\u003cbr>\nAKASH: People need to do their homework before they go out. We didn’t and we’re still learning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If it’s so much trouble, why keep doing it?\u003c/strong>\u003cbr>\nRANA: The passion. It’s always been there and it’s been a dream for both Akash and I. We’ve always loved to cook and entertain. And I love people. For me, I want people to tell me how they feel about the food and communicate with them. When people care, something good always comes out of that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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