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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chocolate.JPG\">\u003c/p>\n\u003cp>Last week \u003ca href=\"http://www.tuttifoodie.com/\">Tutti Foodie\u003c/a>, \u003ca href=\"http://www.artisanconfection.com/stores/scharffenberger/\">Scharffen Berger\u003c/a>, and \u003ca href=\"http://www.tablehopper.com/about/who.html\">Marcia Gagliardi\u003c/a> of \u003ca href=\"http://www.tablehopper.com/main.html\">Tablehopper\u003c/a> joined forces and unveiled \u003ca href=\"http://chocolateadventurecontest.com/About.aspx\">The Chocolate Adventure Recipe Contest\u003c/a> with a number of events at local restaurants featuring pastry chefs and chocolate. On Monday August 13 I went to Campton Place to see what \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/coffee_parfait_b_portnoy.shtml\">Boris Portnoy\u003c/a> {pastry chef of Campton Place, the restaurant) might make and talk about. An innovative and forward thinking chef, Boris's desserts guarantee a challenge to the palate as well as mind.\u003c/p>\n\u003cp>Much to my delight there was more in store than the same old chocolate thang I, and other pastry chefs, often find ourselves at. The afternoon at Campton Place was spent in a small private room on the second floor with some of California's most dynamic food writers, bloggers, bakers and movers and shakers in the local chocolate scene.\u003c/p>\n\u003cp>Before we set about eating the arranged chocolate on our plates, John Scharffenberger gave a short but thorough history of cacao and chocolate. If you work for a school, or just love chocolate, give this semi-retired chocolate maker a call! His talk was engaging, funny, compassionate and delicious in every sense of the word. While leading us through the earth's best rain forests for cacao growing, harvesting and fermenting, he directed us to eat the disparate chocolate shapes on our plates, in the order his lesson informed.\u003c/p>\n\u003cp>Much to the surprise of many of our virgin mouths, we tasted a number of chocolate examples \u003ca href=\"http://en.wikipedia.org/wiki/Chocolate_liquor\">which were not chocolate\u003c/a> in the truest sense of the word. We learned that when tasting chocolate in its pure form, tongues met with acidity and tannins most commonly found in wine and bitter edges associated with dark-roasted coffees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After eating 8-9 versions of cacao and chocolate we listened to Boris talk excitedly about his love for cacao nibs; their texture, flavor and versatility tantalized his sweet imagination. And discovering how to make his own chocolate in a food processor appeared to have changed his life! Yes, he encouraged, go and try this at home. After a short demonstration he motioned with a regal flourish, and quiet waiters appeared with a three component cacao nib-themed plated dessert.\u003c/p>\n\u003cp>You'd think after three hours of smelling, tasting, eating, talking, inquiring, and listening to chocolate I would have left the hotel without a desire to ponder the chocolate contest... But the truth is that my friend and I discussed what we would do if we could enter the contest. {I cannot, but he can.}\u003c/p>\n\u003cp>I thought I would share a bit of our conversation. Think of these word formations the way you would \u003ca href=\"http://eggbeater.typepad.com/shuna/p_o_e_m/index.html\">poetry\u003c/a>, \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plated-desserts-game.jsp\">a game\u003c/a>, an interpretive dance or maybe like you were sitting near us on BART, \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/eatsdropper/index.html\">overhearing\u003c/a> our chocolate-meal fueled crazytalk.\u003c/p>\n\u003cp>Theme: Bacon & Chocolate\u003c/p>\n\u003cp> Render bacon fat brunoise or dice, caramelize crispy pork fat cubes and make chocolate with this in food processor with cacao nibs.\u003cbr> Pork cracklins (like the snack food found at gas stations) enrobed in bittersweet chocolate.\u003cbr> Bacon lardons half dipped in chocolate.\u003cbr> Fatback chocolate with quince paste.\u003cbr> Pork belly & rosemary infused chocolate pot de creme, quince paste (?) & sea salt garnish.\u003c/p>\n\u003cp>Don't worry, these ideas won't end up on a dessert of mine.....\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/08/chocolate-adventure-recipe-contest.jsp\">The Chocolate Adventure Recipe Contest website. \"You. Dark Chocolate. And A Special Ingredient.\"\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://chocolateadventurecontest.com/About.aspx\">The Rules are simple:\u003c/a> pair a list of innovative/ aromatic spices and flavors with any of Scharffen Berger's exquisite dark chocolates. The prizes \u003ca href=\"http://chocolateadventurecontest.com/Prizes.aspx\">include both money and fame\u003c/a>. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chocolate.JPG\">\u003c/p>\n\u003cp>Last week \u003ca href=\"http://www.tuttifoodie.com/\">Tutti Foodie\u003c/a>, \u003ca href=\"http://www.artisanconfection.com/stores/scharffenberger/\">Scharffen Berger\u003c/a>, and \u003ca href=\"http://www.tablehopper.com/about/who.html\">Marcia Gagliardi\u003c/a> of \u003ca href=\"http://www.tablehopper.com/main.html\">Tablehopper\u003c/a> joined forces and unveiled \u003ca href=\"http://chocolateadventurecontest.com/About.aspx\">The Chocolate Adventure Recipe Contest\u003c/a> with a number of events at local restaurants featuring pastry chefs and chocolate. On Monday August 13 I went to Campton Place to see what \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2005/sf/html/coffee_parfait_b_portnoy.shtml\">Boris Portnoy\u003c/a> {pastry chef of Campton Place, the restaurant) might make and talk about. An innovative and forward thinking chef, Boris's desserts guarantee a challenge to the palate as well as mind.\u003c/p>\n\u003cp>Much to my delight there was more in store than the same old chocolate thang I, and other pastry chefs, often find ourselves at. The afternoon at Campton Place was spent in a small private room on the second floor with some of California's most dynamic food writers, bloggers, bakers and movers and shakers in the local chocolate scene.\u003c/p>\n\u003cp>Before we set about eating the arranged chocolate on our plates, John Scharffenberger gave a short but thorough history of cacao and chocolate. If you work for a school, or just love chocolate, give this semi-retired chocolate maker a call! His talk was engaging, funny, compassionate and delicious in every sense of the word. While leading us through the earth's best rain forests for cacao growing, harvesting and fermenting, he directed us to eat the disparate chocolate shapes on our plates, in the order his lesson informed.\u003c/p>\n\u003cp>Much to the surprise of many of our virgin mouths, we tasted a number of chocolate examples \u003ca href=\"http://en.wikipedia.org/wiki/Chocolate_liquor\">which were not chocolate\u003c/a> in the truest sense of the word. We learned that when tasting chocolate in its pure form, tongues met with acidity and tannins most commonly found in wine and bitter edges associated with dark-roasted coffees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After eating 8-9 versions of cacao and chocolate we listened to Boris talk excitedly about his love for cacao nibs; their texture, flavor and versatility tantalized his sweet imagination. And discovering how to make his own chocolate in a food processor appeared to have changed his life! Yes, he encouraged, go and try this at home. After a short demonstration he motioned with a regal flourish, and quiet waiters appeared with a three component cacao nib-themed plated dessert.\u003c/p>\n\u003cp>You'd think after three hours of smelling, tasting, eating, talking, inquiring, and listening to chocolate I would have left the hotel without a desire to ponder the chocolate contest... But the truth is that my friend and I discussed what we would do if we could enter the contest. {I cannot, but he can.}\u003c/p>\n\u003cp>I thought I would share a bit of our conversation. Think of these word formations the way you would \u003ca href=\"http://eggbeater.typepad.com/shuna/p_o_e_m/index.html\">poetry\u003c/a>, \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plated-desserts-game.jsp\">a game\u003c/a>, an interpretive dance or maybe like you were sitting near us on BART, \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/eatsdropper/index.html\">overhearing\u003c/a> our chocolate-meal fueled crazytalk.\u003c/p>\n\u003cp>Theme: Bacon & Chocolate\u003c/p>\n\u003cp> Render bacon fat brunoise or dice, caramelize crispy pork fat cubes and make chocolate with this in food processor with cacao nibs.\u003cbr> Pork cracklins (like the snack food found at gas stations) enrobed in bittersweet chocolate.\u003cbr> Bacon lardons half dipped in chocolate.\u003cbr> Fatback chocolate with quince paste.\u003cbr> Pork belly & rosemary infused chocolate pot de creme, quince paste (?) & sea salt garnish.\u003c/p>\n\u003cp>Don't worry, these ideas won't end up on a dessert of mine.....\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2007/08/chocolate-adventure-recipe-contest.jsp\">The Chocolate Adventure Recipe Contest website. \"You. Dark Chocolate. And A Special Ingredient.\"\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://chocolateadventurecontest.com/About.aspx\">The Rules are simple:\u003c/a> pair a list of innovative/ aromatic spices and flavors with any of Scharffen Berger's exquisite dark chocolates. The prizes \u003ca href=\"http://chocolateadventurecontest.com/Prizes.aspx\">include both money and fame\u003c/a>. If you don't want the Bacon & Chocolate dessert to win, enter soon.\u003c/p>\n\u003cp>And, as \u003ca href=\"http://www.kqed.org/weblog/food/2007/08/chocolate-adventure-recipe-contest.jsp\">Jen Maiser\u003c/a> said aptly, \"What could be better than the opportunity to create an interesting recipe using chocolate?\"\u003c/p>\n\u003cp>Related Links:\u003cbr>\u003ca href=\"http://www.theartoftastingchocolate.com/2007/08/the-chocolate-1.html\">The Art of Tasting Chocolate\u003c/a>\u003cbr>\u003ca href=\"http://jalapeno.typepad.com/my_weblog/2007/08/scharffen-berge.html\">Jalapeno Girl\u003c/a>\u003cbr>\u003ca href=\"http://ladleandwhisk.wordpress.com/2007/08/13/an-afternoon-of-chocolate/\">Ladle and Whisk\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, \"What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the straight up plum, apricot, nectarine and peach?\"\u003c/p>\n\u003cp>The full answer is too wordy for this medium. But, truth be told, there are almost no fruits we eat out hand today which are their true selves in their original form. \u003ca href=\"http://en.wikipedia.org/wiki/Prunus\">All stone fruits are hybrids\u003c/a> of the bitter almond tree, and all have been developed by horticulturalists for hundreds of years to withstand certain weather conditions, soils and various interfering pests. And in the last one hundred years or so, farmers have been juggling/gambling with different trees in an attempt to provide Americans with what appears to be one fruit during the course of a season. The peach you eat in May is not the peach you eat in June or July. But the hope is that on each of these hot summer days, you can find, buy and eat a peach.\u003c/p>\n\u003cp>It's almost impossible to keep up with all the stone fruit hybrids once summer begins. They rush at us like stars in a meteor shower. Some varietals last a month, but many come and go within a week or even days! My favorite farm for stone fruit is \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff\u003c/a>. Ted and Fran Loewen grow dozens of varietals, oftentimes experimenting or sticking with more difficult trees and fruit to provide their customers with a delicious spectrum of complex, aromatic, texturally sensuous fruits.\u003c/p>\n\u003cp>It's been as big a surprise to me, as anyone else, that peaches and various plum-apricot hybrids are arriving at the farmers' market as early as this. It's May; still spring by the calendar! But here they all are, available for the picking, and in wide sweeping arrays and displays at \u003ca href=\"http://www.berkeleybowl.com/pages/produce.html\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a> and local farmers' markets.\u003c/p>\n\u003cp>Unless a farmer has stayed loyal to calling these hybrids their proper names, what you buy here will be named something different there. As of yet there's little regulation to insure names stay consistent. Train your nose and mouth to recognize new varietals. Pick fruit that has a strong scent when you go in for the smell. All stone fruit can ripen off the tree. Unless your house is very hot or humid, ripen fruit further by setting fruit on its shoulders, stem side down, until, when pressed, flesh has a bit of give. If the fruit you buy is very ripe, be sure to refrigerate it immediately.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Early fruits will be smaller and higher in acid than their later cousins. Fruit whose color bleeds right down into the stem end will ripen sweeter than those whose color is yellow or green by the stem. Look for fruit with saturated color. The sun's blush is what determines sugar in stone fruit.\u003c/p>\n\u003cp>But remember, some of these varietals will be gone before you can decide if you'll like them! Buy a few of each as the season progresses and jot down the name on the placard as well as the name of the farm stand. These notes will help you get a head-start on next years stone fruit onslaught.\u003c/p>\n\u003cp>If you have an interest in the history of these quirky hybrids, \u003ca href=\"http://en.wikipedia.org/wiki/Zaiger%27s_Genetics\">Mr. Floyd Zaiger\u003c/a> is the first person to learn about. He has contributed more to stone fruit hybridization than any other person to date.\u003c/p>\n\u003cp>Short Pieces on Floyd Zaiger:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yourproduceman.com/news_aug_1_05.html\">Your Produce Man\u003c/a>\u003cbr>News from \u003ca href=\"http://www.davewilson.com/z_file/TOC_zaiger.html\">The Dave Wilson Nursery\u003c/a> (where many California farmers buy these various hybrids.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you are a nerdy (budding) fruit historian (pun intended) like me, you'll enjoy words written by and about the infamous David Karp, Fruit Detective extraordinaire:\u003cbr>\u003ca href=\"http://www.californiaheartland.org/archive/hl_735/fruitdetect.htm\">\u003cbr> California Heartland . Org\u003c/a>\u003cbr>\u003ca href=\"http://www.booknoise.net/johnseabrook/stories/culture/detective/index.html\">John Seabrook from The New Yorker\u003c/a> spends a few days with our man.\u003cbr>\u003ca href=\"http://www.smithsonianmagazine.com/issues/2006/july/karp.php\">Smithsonian Magazine interview\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, \"What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the straight up plum, apricot, nectarine and peach?\"\u003c/p>\n\u003cp>The full answer is too wordy for this medium. But, truth be told, there are almost no fruits we eat out hand today which are their true selves in their original form. \u003ca href=\"http://en.wikipedia.org/wiki/Prunus\">All stone fruits are hybrids\u003c/a> of the bitter almond tree, and all have been developed by horticulturalists for hundreds of years to withstand certain weather conditions, soils and various interfering pests. And in the last one hundred years or so, farmers have been juggling/gambling with different trees in an attempt to provide Americans with what appears to be one fruit during the course of a season. The peach you eat in May is not the peach you eat in June or July. But the hope is that on each of these hot summer days, you can find, buy and eat a peach.\u003c/p>\n\u003cp>It's almost impossible to keep up with all the stone fruit hybrids once summer begins. They rush at us like stars in a meteor shower. Some varietals last a month, but many come and go within a week or even days! My favorite farm for stone fruit is \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff\u003c/a>. Ted and Fran Loewen grow dozens of varietals, oftentimes experimenting or sticking with more difficult trees and fruit to provide their customers with a delicious spectrum of complex, aromatic, texturally sensuous fruits.\u003c/p>\n\u003cp>It's been as big a surprise to me, as anyone else, that peaches and various plum-apricot hybrids are arriving at the farmers' market as early as this. It's May; still spring by the calendar! But here they all are, available for the picking, and in wide sweeping arrays and displays at \u003ca href=\"http://www.berkeleybowl.com/pages/produce.html\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a> and local farmers' markets.\u003c/p>\n\u003cp>Unless a farmer has stayed loyal to calling these hybrids their proper names, what you buy here will be named something different there. As of yet there's little regulation to insure names stay consistent. Train your nose and mouth to recognize new varietals. Pick fruit that has a strong scent when you go in for the smell. All stone fruit can ripen off the tree. Unless your house is very hot or humid, ripen fruit further by setting fruit on its shoulders, stem side down, until, when pressed, flesh has a bit of give. If the fruit you buy is very ripe, be sure to refrigerate it immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Early fruits will be smaller and higher in acid than their later cousins. Fruit whose color bleeds right down into the stem end will ripen sweeter than those whose color is yellow or green by the stem. Look for fruit with saturated color. The sun's blush is what determines sugar in stone fruit.\u003c/p>\n\u003cp>But remember, some of these varietals will be gone before you can decide if you'll like them! Buy a few of each as the season progresses and jot down the name on the placard as well as the name of the farm stand. These notes will help you get a head-start on next years stone fruit onslaught.\u003c/p>\n\u003cp>If you have an interest in the history of these quirky hybrids, \u003ca href=\"http://en.wikipedia.org/wiki/Zaiger%27s_Genetics\">Mr. Floyd Zaiger\u003c/a> is the first person to learn about. He has contributed more to stone fruit hybridization than any other person to date.\u003c/p>\n\u003cp>Short Pieces on Floyd Zaiger:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yourproduceman.com/news_aug_1_05.html\">Your Produce Man\u003c/a>\u003cbr>News from \u003ca href=\"http://www.davewilson.com/z_file/TOC_zaiger.html\">The Dave Wilson Nursery\u003c/a> (where many California farmers buy these various hybrids.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you are a nerdy (budding) fruit historian (pun intended) like me, you'll enjoy words written by and about the infamous David Karp, Fruit Detective extraordinaire:\u003cbr>\u003ca href=\"http://www.californiaheartland.org/archive/hl_735/fruitdetect.htm\">\u003cbr> California Heartland . Org\u003c/a>\u003cbr>\u003ca href=\"http://www.booknoise.net/johnseabrook/stories/culture/detective/index.html\">John Seabrook from The New Yorker\u003c/a> spends a few days with our man.\u003cbr>\u003ca href=\"http://www.smithsonianmagazine.com/issues/2006/july/karp.php\">Smithsonian Magazine interview\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. You're welcome to read for hours whether you're browsing for random discoveries, honing a research topic or filling up on glossy food mags.\u003c/p>\n\u003cp>You can also enjoy the library's beautiful \u003ca href=\"http://www.ccsf.edu/Library/alice/menucollections/index.html\">\u003cstrong>menu collections\u003c/strong>\u003c/a> online. With their covers and inside pages lovingly scanned, the menus highlight restaurants across the nation as well as concessionaries at the 1939 World's Fair in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ccsf.edu/Library/alice/index.html\">\u003cstrong>Alice Statler Library\u003c/strong>\u003c/a>\u003cbr>City College of San Francisco\u003cbr>Room 10, Statler Wing\u003cbr>50 Phelan Avenue, San Francisco\u003cbr>(415) 239-3460\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In this age of Google and Wikipedia, it's easy to forget the joy of getting lost for hours deep in the stacks of a three-dimensional library. To entice you back to these important anchors of our community, here's a short list of culinary exhibits and events worth adding to your list of food adventures:\u003c/p>\n\u003cp>\u003cstrong>READING AMERICA: Reconstructed Books by Mary Marsh\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> \"Snack.\" Mary Marsh, 2004. Coffee, ink, gouache on found book.\u003c/i>\u003c/p>\n\u003cp>Head to the airy, sunny sixth floor of the San Francisco Main Library to find a wonderful exhibit of new work by artist Mary Marsh. Using comfort food as an analogy, Marsh explores the intersection of eating and reading. Discarded books and old library catalog cards (remember those?!) find new lives with bits of linen tape, layers of gouache and coffee as ink. Marsh explores issues of privacy, consumption and narrative with these evocative creations. Her artwork will be on display at the library galleries though April 5, 2007.\u003c/p>\n\u003cp>While you're at the top of the SF Main, visit one of my favorite local resources: the Koshland SF History Center. If you can't make it there in person, it's almost as fun browsing their amazing photo collection online. Their \"Picture This\" series includes a line of serious-minded, long-aproned \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/004-022.htm\">\u003cstrong>butchers at the Stadium Market\u003c/strong>\u003c/a> in the Sunset District (1935), a proud baker at \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/onthejob/002-504.htm\">\u003cstrong>Dianda's Bakery\u003c/strong>\u003c/a> in the Mission (1980); and a \u003ca href=\"http://sfpl.org/news/onlineexhibits/shades/celebrations/001-225.htm\">\u003cstrong>birthday party in the Western Addition\u003c/strong>\u003c/a>, when Japanese-American families still flourished in the neighborhood (1938).\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://sfpl.org/news/exhibitions.htm\">\u003cstrong>San Francisco Main Library, 6th Floor\u003c/strong>\u003c/a>\u003cbr>100 Larkin Street, San Francisco\u003cbr>(415) 557-4400\u003c/p>\n\u003cp>\u003cstrong>TASTE MATTERS: The Role of Food and Drink in Jewish Culture\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> Detail of \"Pesach\" by \u003ca href=\"http://w3chi.blogspot.com/\">\u003cstrong>Mary Thorman\u003c/strong>\u003c/a>\u003c/i>\u003c/p>\n\u003cp>The Magnes Museum, a stately building tucked in the foothills of Berkeley, has launched a series of cross-disciplinary presentations of gastronomic narratives in Jewish culture. These intimate gatherings are open to the public ($8 for nonmembers) and offer a valuable resource both for those attempting to understand their own heritage and those trying to learn more about the history of an important but largely invisible group. Last week's conversation with Eleanor Kaufman from UCLA highlighted \u003ca href=\"http://www.storiesuntold.org/women/sophie_trupin.html\">\u003cstrong>Eastern European homesteaders\u003c/strong>\u003c/a> keeping kosher under harsh conditions on the plains and utopian farming communities, such as \u003ca href=\"http://www.jewishchickenranchers.com/history/\">\u003cstrong>Petaluma's chicken and egg producers\u003c/strong>\u003c/a>, that succeeded for a brief period in the early to mid-20th century. \u003c/p>\n\u003cp>On May 31, Alisa Braun from UC Davis will discuss the depiction of Jewish foods in films, and on August 16, Benjamin Wurgaft from UC Berkeley will show how food writers, both Jewish and non-Jewish, shape perception and identity.\u003c/p>\n\u003cp>In addition to its ceremonial, decorative and modern art collections, the Magnes houses an excellent research library for scholars of Jewish history and culture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Judah L. Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley\u003cbr>(510) 549-6950\u003c/p>\n\u003cp>\u003cstrong>ALICE STATLER LIBRARY\u003c/strong>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>The menu cover from a 1930s \"Bohemian\" restaurant near Coit Tower.\u003c/i> \u003c/p>\n\u003cp>To support its stellar culinary arts and hospitality program, City College maintains a reading library of books about food, restaurants and anything remotely related to the history, culture, science, politics and business of cooking and eating. Their periodical collection alone could occupy a dedicated cook for years. \u003c/p>\n\u003cp>Though nearly everyone in the Statler Library is wearing chef whites, it's open to the public. You're welcome to read for hours whether you're browsing for random discoveries, honing a research topic or filling up on glossy food mags.\u003c/p>\n\u003cp>You can also enjoy the library's beautiful \u003ca href=\"http://www.ccsf.edu/Library/alice/menucollections/index.html\">\u003cstrong>menu collections\u003c/strong>\u003c/a> online. With their covers and inside pages lovingly scanned, the menus highlight restaurants across the nation as well as concessionaries at the 1939 World's Fair in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ccsf.edu/Library/alice/index.html\">\u003cstrong>Alice Statler Library\u003c/strong>\u003c/a>\u003cbr>City College of San Francisco\u003cbr>Room 10, Statler Wing\u003cbr>50 Phelan Avenue, San Francisco\u003cbr>(415) 239-3460\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/rattos.jpg\">\u003c/p>\n\u003cp>In the early 20th century, the area now known as Old Oakland was the commercial nerve center of the East Bay. Today, after a few decades in the shadows, the blocks bordered by 8th, 10th, Clay, and Washington streets are bustling once again.\u003c/p>\n\u003cp>Exploring the area may only take an afternoon, but the charm of the neighborhood will draw you back time and time again. And, undoubtedly, as Oakland's tarnished reputation begins to shine again, Old Oakland will continue to flourish as well.\u003c/p>\n\u003cp>The best day to visit is a Friday, when the bustling Farmer's Market (voted the best by East Bay Express) is operating. Open from 8am - 2pm every Friday year round, you'll find everything from Asian produce to live oysters and other fish to all manner of flowers and potted plants.\u003c/p>\n\u003cp>Wander the streets, marveling at the gorgeous brickwork and Victorian architecture, then head to GB Ratto's, an Italian market that's been in continuous operation since 1897. The current site (827 Washington St.) includes a wonderful deli and cheese counter, along with all manner of pantry staples in bulk and specialty items from Europe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By now you'll want a bite to eat. \u003ca href=\"http://www.cafe817.com/\">\u003cstrong>Caffe 817\u003c/strong>\u003c/a> at 817 Washington Street) serves up wonderful breakfasts, sandwiches, and salads (all made with organic ingredients) in a charming Tuscan-inspired atmosphere punctuated by artwork from local artists. Don't miss their perfect lattes and espressos, best enjoyed at a sidewalk table watching the world go by.\u003c/p>\n\u003cp>Continuing down Washington St., head to the \u003ca href=\"http://www.swansmarket.com\">\u003cstrong>Housewives Market\u003c/strong>\u003c/a> (between 9th & 10th streets), housed in the former Swan's Marketplace building is an old-fashioned market with several vendors including a fishmonger, two butchers, a sausage-maker and liquor/wine shop.\u003c/p>\n\u003cp>The Swan's building also houses the Museum of Children's Art, or \u003ca href=\"http://www.mocha.org\">\u003cstrong>MOCHA\u003c/strong>\u003c/a>. Founded in 1988, MOCHAs mission is to \"ensure that the arts are a fundamental part of the lives of all children.\" This adorable urban museum is a great way to keep the kids entertained for a couple of hours--don't miss the drop-in workshops.\u003c/p>\n\u003cp>Spend the rest of the afternoon perusing the shops and galleries tucked away all over this little gem of a neighborhood. Don't miss A-1 Fish Market (which isn't really a fish market at all, but a store for anglers!).\u003c/p>\n\u003cp>As the day winds down, head over to \u003ca href=\"http://www.pacificcoastbrewing.com\">\u003cstrong>Pacific Coast Brewing Company\u003c/strong>\u003c/a> for a sampler of their tasty brews (I love their Imperial Stout, brewed in the style of the Russian Czars).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tamarindo.jpg\">\u003c/p>\n\u003cp>Dinner is at the newly-opened \u003ca href=\"http://www.gastronomie-sf.com/2005/07/tamarindo_antoj.html\">\u003cstrong>Tamarindo Antojeria Mexicana\u003c/strong>\u003c/a>, a delightful small-plate restaurant showcasing the regional flavors of Mexico. Don't pass up the Cajeta Crepe for dessert.\u003cbr>\nAnd thus your day in Old Oakland comes to an end. Hopefully, you'll have a sense of the history that Oakland bears witness to, and you'll understand that the analogy that Oakland is to San Francisco as Brooklyn is to Manhattan really \u003cem>does \u003c/em>apply.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>posted by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/rattos.jpg\">\u003c/p>\n\u003cp>In the early 20th century, the area now known as Old Oakland was the commercial nerve center of the East Bay. Today, after a few decades in the shadows, the blocks bordered by 8th, 10th, Clay, and Washington streets are bustling once again.\u003c/p>\n\u003cp>Exploring the area may only take an afternoon, but the charm of the neighborhood will draw you back time and time again. And, undoubtedly, as Oakland's tarnished reputation begins to shine again, Old Oakland will continue to flourish as well.\u003c/p>\n\u003cp>The best day to visit is a Friday, when the bustling Farmer's Market (voted the best by East Bay Express) is operating. Open from 8am - 2pm every Friday year round, you'll find everything from Asian produce to live oysters and other fish to all manner of flowers and potted plants.\u003c/p>\n\u003cp>Wander the streets, marveling at the gorgeous brickwork and Victorian architecture, then head to GB Ratto's, an Italian market that's been in continuous operation since 1897. The current site (827 Washington St.) includes a wonderful deli and cheese counter, along with all manner of pantry staples in bulk and specialty items from Europe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By now you'll want a bite to eat. \u003ca href=\"http://www.cafe817.com/\">\u003cstrong>Caffe 817\u003c/strong>\u003c/a> at 817 Washington Street) serves up wonderful breakfasts, sandwiches, and salads (all made with organic ingredients) in a charming Tuscan-inspired atmosphere punctuated by artwork from local artists. Don't miss their perfect lattes and espressos, best enjoyed at a sidewalk table watching the world go by.\u003c/p>\n\u003cp>Continuing down Washington St., head to the \u003ca href=\"http://www.swansmarket.com\">\u003cstrong>Housewives Market\u003c/strong>\u003c/a> (between 9th & 10th streets), housed in the former Swan's Marketplace building is an old-fashioned market with several vendors including a fishmonger, two butchers, a sausage-maker and liquor/wine shop.\u003c/p>\n\u003cp>The Swan's building also houses the Museum of Children's Art, or \u003ca href=\"http://www.mocha.org\">\u003cstrong>MOCHA\u003c/strong>\u003c/a>. Founded in 1988, MOCHAs mission is to \"ensure that the arts are a fundamental part of the lives of all children.\" This adorable urban museum is a great way to keep the kids entertained for a couple of hours--don't miss the drop-in workshops.\u003c/p>\n\u003cp>Spend the rest of the afternoon perusing the shops and galleries tucked away all over this little gem of a neighborhood. Don't miss A-1 Fish Market (which isn't really a fish market at all, but a store for anglers!).\u003c/p>\n\u003cp>As the day winds down, head over to \u003ca href=\"http://www.pacificcoastbrewing.com\">\u003cstrong>Pacific Coast Brewing Company\u003c/strong>\u003c/a> for a sampler of their tasty brews (I love their Imperial Stout, brewed in the style of the Russian Czars).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tamarindo.jpg\">\u003c/p>\n\u003cp>Dinner is at the newly-opened \u003ca href=\"http://www.gastronomie-sf.com/2005/07/tamarindo_antoj.html\">\u003cstrong>Tamarindo Antojeria Mexicana\u003c/strong>\u003c/a>, a delightful small-plate restaurant showcasing the regional flavors of Mexico. Don't pass up the Cajeta Crepe for dessert.\u003cbr>\nAnd thus your day in Old Oakland comes to an end. Hopefully, you'll have a sense of the history that Oakland bears witness to, and you'll understand that the analogy that Oakland is to San Francisco as Brooklyn is to Manhattan really \u003cem>does \u003c/em>apply.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>posted by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pizzeria Delfina: Feeding My Obsession",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With a flippy blue wig and a campy persona, \u003ca href=\"http://www.bakesalebetty.com\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a> (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a line cook at Chez Panisse. In her off-hours she peddled her baked goods at the Walnut Creek, Alameda, and Danville farmers markets. Finally, in 2002, she decided to pursue the bakery biz full-time, and just a few weeks ago, opened her own bakery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty1.jpg\">\u003c/p>\n\u003cp>Located on the corner of Telegraph Avenue and 51st Street in Oakland's up-and-coming (or has it already arrived) Temescal District, Betty's new bakeshop is awash in bright hues of red and green, with retro ironing boards displaying her wares. Lined up along the countertop were rows and rows of her famous chewy ginger cookies and her succulent, dense, moist banana bread (which by the way is probably the best banana bread I've ever tasted).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty2.jpg\">\u003c/p>\n\u003cp>In the back, as Betty and fellow bakers sampled what looked to be a heavenly strawberry shortcake, we tasted delicious nut-free brownies. Chewy, cakey, with the perfect crunchy outer crust, these are what brownies should taste like. Betty also sells lemon bars, rhubarb scones, sticky date pudding (another one of my all-time faves!), and oatmeal-raisin cookies (with walnuts). Soon to come are cakes and pies; she even plans to use special pie warmers so that customers can leave the bakery with a nice warm pie. Just like mom used to make and wouldn't let you have.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are a lot of fantastic bakeries in the Bay Area, but Bakesale Betty is unique, taking the comforts of home and making those special, take-you-back-to-childhood treats better than anyone else. Isn't it nice to just swing by the local bakery and grab a thick slice of chewy honey-sweet banana bread to go with your coffee in the morning? I'm on my way now...\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a flippy blue wig and a campy persona, \u003ca href=\"http://www.bakesalebetty.com\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a> (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a line cook at Chez Panisse. In her off-hours she peddled her baked goods at the Walnut Creek, Alameda, and Danville farmers markets. Finally, in 2002, she decided to pursue the bakery biz full-time, and just a few weeks ago, opened her own bakery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty1.jpg\">\u003c/p>\n\u003cp>Located on the corner of Telegraph Avenue and 51st Street in Oakland's up-and-coming (or has it already arrived) Temescal District, Betty's new bakeshop is awash in bright hues of red and green, with retro ironing boards displaying her wares. Lined up along the countertop were rows and rows of her famous chewy ginger cookies and her succulent, dense, moist banana bread (which by the way is probably the best banana bread I've ever tasted).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty2.jpg\">\u003c/p>\n\u003cp>In the back, as Betty and fellow bakers sampled what looked to be a heavenly strawberry shortcake, we tasted delicious nut-free brownies. Chewy, cakey, with the perfect crunchy outer crust, these are what brownies should taste like. Betty also sells lemon bars, rhubarb scones, sticky date pudding (another one of my all-time faves!), and oatmeal-raisin cookies (with walnuts). Soon to come are cakes and pies; she even plans to use special pie warmers so that customers can leave the bakery with a nice warm pie. Just like mom used to make and wouldn't let you have.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 3
},
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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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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"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",
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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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},
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"id": "city-arts",
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"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": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"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": {
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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": {
"site": "news",
"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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"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "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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"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": {
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"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",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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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",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"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": {
"site": "news",
"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": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"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",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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