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"content": "\u003cp>It’s more caffeinated than coffee, contains less sugar than Red Bull and is beloved by insomniacs all over the globe. It’s the drink of choice for groups that need to stay up late, including hackers and Berlin ravers. And it’s hard to like--its German slogan roughly translates into a shrugging challenge to the drinker: “One gets used to it” (Man gewöhnt sich daran).\u003c/p>\n\u003cp>This magical drink is called \u003ca href=\"http://club-mate.us/\" target=\"_blank\">Club Mate\u003c/a>, and you probably haven’t heard of it. While the drink, a sparkling yerba mate soda is ubiquitous in its native Germany, and is \u003ca href=\"http://www.clubmate.de/international-resellers.html\" target=\"_blank\">sold in countries\u003c/a> from Iran to China, it’s virtually unknown in most of the US--except in rare, tech-centric pockets like San Francisco, where it’s become an increasingly common sight.\u003c/p>\n\u003cp>There’s nothing new about \u003ca href=\"https://en.wikipedia.org/wiki/Yerba_mate\" target=\"_blank\">yerba mate\u003c/a>: it’s been consumed in South American countries since at least the 17th century. People typically drank the leaves of the yerba mate tree--a member of the holly species--as a tea. Mate’s popularity slowly grew worldwide, and according to Club Mate lore, the drink was first produced as a Bavarian regional speciality starting in the 1920s.\u003c/p>\n\u003cp>In 1994, mid-sized brewery Loscher Brauerei bought the rights to the drink and rebranded it as Club Mate. In the 90s, it grew popular in post-reunification Berlin and became a staple at both nightclubs (where it was mixed with vodka and Jägermeister) and hackerspaces, and slowly spread throughout Germany.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=ZEqSJMgHauU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Playing into its underground reputation, the company has had avoided advertising, relying on word-of-mouth to encourage its rise in the hacking world. Now a staple at international tech conferences, it’s the latest in long line of drinks--including \u003ca href=\"https://www.youtube.com/watch?v=xhpoqjB4NkE\" target=\"_blank\">Jolt Cola\u003c/a> and Mountain Dew--adopted by programmers desperately trying to stave off tiredness as they code into the night. Occasionally, there’s been a crisis: in 2011, the supply chain broke down because people didn’t return their bottles, leading to what fans referred to as the “\u003ca href=\"http://blog.beetlebum.de/2011/07/14/matecalypse/\" target=\"_blank\">Matecalypse\u003c/a>.” Now, it’s so pervasive in German tech circles that in an October episode of Showtime’s \u003cem>Homeland\u003c/em>, the Berlin hackerspace the characters visit is \u003ca href=\"https://twitter.com/tatezero/status/674949150568525824\" target=\"_blank\">conspicuously littered\u003c/a> with bottles of Club Mate.\u003c/p>\n\u003cp>“If you’ve been to Berlin, Club Mate is everywhere,” said Andy Isaacson, a programmer and cofounder of \u003ca href=\"https://www.noisebridge.net/\" target=\"_blank\">Noisebridge\u003c/a>, a hackerspace in the Mission. “It’s at every train station, every subway station, every falafel stand--[and] they’ve got falafel stands like the Mission has bacon-wrapped hot dog [stands].”\u003c/p>\n\u003cp>Isaacson first tried Club Mate in 2007, when he went to \u003ca href=\"https://en.wikipedia.org/wiki/Chaos_Communication_Congress\" target=\"_blank\">Chaos Communication Congress \u003c/a>in Berlin, a hacking conference where the drink was omnipresent.\u003c/p>\n\u003cp>“I went to Berlin and everybody was drinking this weird yellow thing, so I tried it. Six hours later, I realized it was 2 AM and I hadn’t yawned once,” Isaacson said. “It has a lot of caffeine, so it gives you that up, it helps your brain work better for a little while, but it doesn’t have as much sugar and the flavor isn’t as syrupy as American soda. I find that it’s a smoother high. It doesn’t have as much of a kick and a drop as you get with soda like Coke or Jolt.”\u003c/p>\n\u003cp>Since then, he’s imported pallets of the stuff, and its presence at Noisebridge has introduced others to the drink (there’s a whole \u003ca href=\"https://www.noisebridge.net/wiki/Club_Mate\" target=\"_blank\">article \u003c/a>on the Noisebridge wiki about importing it)--and inspired them to create their own version.\u003c/p>\n\u003cfigure id=\"attachment_105043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg\" alt=\"Brewing a batch of sudo mate\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brewing a batch of sudo mate \u003ccite>(An anonymous Sudoer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the early days of Noisebridge, enterprising hackers, sick of the economic and ecological costs of shipping the drink from Germany, started to develop their own version. They called it alternately \u003ca href=\"https://www.noisebridge.net/wiki/sudo_pop\" target=\"_blank\">sudo pop\u003c/a> and \u003ca href=\"https://sudoroom.org/wiki/Sudomate\" target=\"_blank\">sudo mate\u003c/a>, and posted the recipes for it--a “substitute for this benighted continent,” as Isaacson calls it--online.\u003c/p>\n\u003cp>Noisebridge and the cross-pollination of the San Francisco and German hacker scenes helped propel Club Mate’s presence in San Francisco. Currently, there are only two distributors in the US: one in New York and one in \u003ca href=\"http://www.club-matesf.com/\" target=\"_blank\">San Francisco\u003c/a>.\u003c/p>\n\u003cp>It’s also the drink of choice for Berlin startups opening up locations in San Francisco. Instead of the typical Red Bull or Diet Coke, it’s now Club Mate and it’s sleek label featuring an enigmatic gaucho being stocked as startup fuel.\u003c/p>\n\u003cfigure id=\"attachment_105044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.eyeem.com/p/59334436\">\u003cimg class=\"wp-image-105044 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/clubmate-33.jpg\" alt=\"Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate. \u003ccite>(EyeEm/Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.eyeem.com/market\" target=\"_blank\">EyeEm\u003c/a>, a photo sharing app, is headquartered in Berlin, and was used to stocking Club Mate. And so when they opened up their San Francisco outpost, they knew they wanted to offer it to their staff. One day, Markus Spiering, EyeEm's Chief Product Officer, started talking to his Uber driver, and \u003ca href=\"https://www.eyeem.com/p/59334436\" target=\"_blank\">discovered \u003c/a>the driver was also a Club Mate distributor. The company now has a steady supply of the drink. Lisbeth Ortega, EyeEm SF’s blog editor describes it as \"like mate tea, but sweeter and really refreshing with ice.\"\u003c/p>\n\u003cp>Part of the Club Mate’s allure is also its rarity and sheen of international hipness--after all, you can already get a soda-like yerba mate from Sonoma County’s \u003ca href=\"http://guayaki.com/\" target=\"_blank\">Guayaki\u003c/a> at stores throughout the Bay Area. The website for the SF Club Mate distributor lists \u003ca href=\"http://www.club-matesf.com/retail\" target=\"_blank\">only two locations\u003c/a>. One, The Fizzary, closed this year, and the other, \u003ca href=\"http://www.mikesliquors.com/\" target=\"_blank\">Mike’s Liquors\u003c/a>, says they’re currently out of stock and don’t know when their supplier will get more.\u003c/p>\n\u003cp>I finally tracked down a bottle at the \u003ca href=\"http://www.yelp.com/biz/new-grand-lake-market-oakland\" target=\"_blank\">New Grand Lake Market\u003c/a> in Oakland (filled with everything from authentic New York seltzer to locally made absinthe) where it wasn’t shelved with the other yerba mate--a fridge full of yellow cans of Guayaki--but behind the counter, underneath the vodka and whiskey and next to a hemp soda.\u003c/p>\n\u003cp>The cashier was excited for me, telling me how he used to drink two Red Bulls per day until he switched to Club Mate. He feels much better now, he said--it’s a lot less sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what does it taste like? I’m not a fan of energy drinks and have embarrassingly low tolerance for most caffeine supplements: coffee gives me a stomachache, soda makes my teeth hurt, and Red Bull makes me gag. But I was pleasantly surprised by Club Mate. Its sweetness is tempered by its herbaceousness, and it’s appealingly fizzy, with a pleasant buzz that kept me focused for hours. Indeed, one does get used to it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s more caffeinated than coffee, contains less sugar than Red Bull and is beloved by insomniacs all over the globe. It’s the drink of choice for groups that need to stay up late, including hackers and Berlin ravers. And it’s hard to like--its German slogan roughly translates into a shrugging challenge to the drinker: “One gets used to it” (Man gewöhnt sich daran).\u003c/p>\n\u003cp>This magical drink is called \u003ca href=\"http://club-mate.us/\" target=\"_blank\">Club Mate\u003c/a>, and you probably haven’t heard of it. While the drink, a sparkling yerba mate soda is ubiquitous in its native Germany, and is \u003ca href=\"http://www.clubmate.de/international-resellers.html\" target=\"_blank\">sold in countries\u003c/a> from Iran to China, it’s virtually unknown in most of the US--except in rare, tech-centric pockets like San Francisco, where it’s become an increasingly common sight.\u003c/p>\n\u003cp>There’s nothing new about \u003ca href=\"https://en.wikipedia.org/wiki/Yerba_mate\" target=\"_blank\">yerba mate\u003c/a>: it’s been consumed in South American countries since at least the 17th century. People typically drank the leaves of the yerba mate tree--a member of the holly species--as a tea. Mate’s popularity slowly grew worldwide, and according to Club Mate lore, the drink was first produced as a Bavarian regional speciality starting in the 1920s.\u003c/p>\n\u003cp>In 1994, mid-sized brewery Loscher Brauerei bought the rights to the drink and rebranded it as Club Mate. In the 90s, it grew popular in post-reunification Berlin and became a staple at both nightclubs (where it was mixed with vodka and Jägermeister) and hackerspaces, and slowly spread throughout Germany.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ZEqSJMgHauU'\n title='//www.youtube.com/embed/ZEqSJMgHauU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Playing into its underground reputation, the company has had avoided advertising, relying on word-of-mouth to encourage its rise in the hacking world. Now a staple at international tech conferences, it’s the latest in long line of drinks--including \u003ca href=\"https://www.youtube.com/watch?v=xhpoqjB4NkE\" target=\"_blank\">Jolt Cola\u003c/a> and Mountain Dew--adopted by programmers desperately trying to stave off tiredness as they code into the night. Occasionally, there’s been a crisis: in 2011, the supply chain broke down because people didn’t return their bottles, leading to what fans referred to as the “\u003ca href=\"http://blog.beetlebum.de/2011/07/14/matecalypse/\" target=\"_blank\">Matecalypse\u003c/a>.” Now, it’s so pervasive in German tech circles that in an October episode of Showtime’s \u003cem>Homeland\u003c/em>, the Berlin hackerspace the characters visit is \u003ca href=\"https://twitter.com/tatezero/status/674949150568525824\" target=\"_blank\">conspicuously littered\u003c/a> with bottles of Club Mate.\u003c/p>\n\u003cp>“If you’ve been to Berlin, Club Mate is everywhere,” said Andy Isaacson, a programmer and cofounder of \u003ca href=\"https://www.noisebridge.net/\" target=\"_blank\">Noisebridge\u003c/a>, a hackerspace in the Mission. “It’s at every train station, every subway station, every falafel stand--[and] they’ve got falafel stands like the Mission has bacon-wrapped hot dog [stands].”\u003c/p>\n\u003cp>Isaacson first tried Club Mate in 2007, when he went to \u003ca href=\"https://en.wikipedia.org/wiki/Chaos_Communication_Congress\" target=\"_blank\">Chaos Communication Congress \u003c/a>in Berlin, a hacking conference where the drink was omnipresent.\u003c/p>\n\u003cp>“I went to Berlin and everybody was drinking this weird yellow thing, so I tried it. Six hours later, I realized it was 2 AM and I hadn’t yawned once,” Isaacson said. “It has a lot of caffeine, so it gives you that up, it helps your brain work better for a little while, but it doesn’t have as much sugar and the flavor isn’t as syrupy as American soda. I find that it’s a smoother high. It doesn’t have as much of a kick and a drop as you get with soda like Coke or Jolt.”\u003c/p>\n\u003cp>Since then, he’s imported pallets of the stuff, and its presence at Noisebridge has introduced others to the drink (there’s a whole \u003ca href=\"https://www.noisebridge.net/wiki/Club_Mate\" target=\"_blank\">article \u003c/a>on the Noisebridge wiki about importing it)--and inspired them to create their own version.\u003c/p>\n\u003cfigure id=\"attachment_105043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg\" alt=\"Brewing a batch of sudo mate\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Sudo_Mate_Brewing-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brewing a batch of sudo mate \u003ccite>(An anonymous Sudoer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the early days of Noisebridge, enterprising hackers, sick of the economic and ecological costs of shipping the drink from Germany, started to develop their own version. They called it alternately \u003ca href=\"https://www.noisebridge.net/wiki/sudo_pop\" target=\"_blank\">sudo pop\u003c/a> and \u003ca href=\"https://sudoroom.org/wiki/Sudomate\" target=\"_blank\">sudo mate\u003c/a>, and posted the recipes for it--a “substitute for this benighted continent,” as Isaacson calls it--online.\u003c/p>\n\u003cp>Noisebridge and the cross-pollination of the San Francisco and German hacker scenes helped propel Club Mate’s presence in San Francisco. Currently, there are only two distributors in the US: one in New York and one in \u003ca href=\"http://www.club-matesf.com/\" target=\"_blank\">San Francisco\u003c/a>.\u003c/p>\n\u003cp>It’s also the drink of choice for Berlin startups opening up locations in San Francisco. Instead of the typical Red Bull or Diet Coke, it’s now Club Mate and it’s sleek label featuring an enigmatic gaucho being stocked as startup fuel.\u003c/p>\n\u003cfigure id=\"attachment_105044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.eyeem.com/p/59334436\">\u003cimg class=\"wp-image-105044 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/clubmate-33.jpg\" alt=\"Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/clubmate-33-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisbeth Ortega, EyeEm SF's blog editor with the company's stock's of Club Mate. \u003ccite>(EyeEm/Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.eyeem.com/market\" target=\"_blank\">EyeEm\u003c/a>, a photo sharing app, is headquartered in Berlin, and was used to stocking Club Mate. And so when they opened up their San Francisco outpost, they knew they wanted to offer it to their staff. One day, Markus Spiering, EyeEm's Chief Product Officer, started talking to his Uber driver, and \u003ca href=\"https://www.eyeem.com/p/59334436\" target=\"_blank\">discovered \u003c/a>the driver was also a Club Mate distributor. The company now has a steady supply of the drink. Lisbeth Ortega, EyeEm SF’s blog editor describes it as \"like mate tea, but sweeter and really refreshing with ice.\"\u003c/p>\n\u003cp>Part of the Club Mate’s allure is also its rarity and sheen of international hipness--after all, you can already get a soda-like yerba mate from Sonoma County’s \u003ca href=\"http://guayaki.com/\" target=\"_blank\">Guayaki\u003c/a> at stores throughout the Bay Area. The website for the SF Club Mate distributor lists \u003ca href=\"http://www.club-matesf.com/retail\" target=\"_blank\">only two locations\u003c/a>. One, The Fizzary, closed this year, and the other, \u003ca href=\"http://www.mikesliquors.com/\" target=\"_blank\">Mike’s Liquors\u003c/a>, says they’re currently out of stock and don’t know when their supplier will get more.\u003c/p>\n\u003cp>I finally tracked down a bottle at the \u003ca href=\"http://www.yelp.com/biz/new-grand-lake-market-oakland\" target=\"_blank\">New Grand Lake Market\u003c/a> in Oakland (filled with everything from authentic New York seltzer to locally made absinthe) where it wasn’t shelved with the other yerba mate--a fridge full of yellow cans of Guayaki--but behind the counter, underneath the vodka and whiskey and next to a hemp soda.\u003c/p>\n\u003cp>The cashier was excited for me, telling me how he used to drink two Red Bulls per day until he switched to Club Mate. He feels much better now, he said--it’s a lot less sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what does it taste like? I’m not a fan of energy drinks and have embarrassingly low tolerance for most caffeine supplements: coffee gives me a stomachache, soda makes my teeth hurt, and Red Bull makes me gag. But I was pleasantly surprised by Club Mate. Its sweetness is tempered by its herbaceousness, and it’s appealingly fizzy, with a pleasant buzz that kept me focused for hours. Indeed, one does get used to it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve",
"title": "10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n",
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"excerpt": "Celebrate the New Year with a natural bubbly that won’t break the bank.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \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://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Mouthwatering Melts in the East Bay",
"title": "5 Bites: Mouthwatering Melts in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n",
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"excerpt": "Here's five delicious suggestions that will warm both your soul and your belly.",
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"title": "5 Bites: Mouthwatering Melts in the East Bay | KQED",
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"headline": "5 Bites: Mouthwatering Melts in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \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://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n",
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"excerpt": "It’s not Christmas without eggnog--but which store-bought eggnog is the best? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
"title": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
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"content": "\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"description": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans",
"title": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n",
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"excerpt": "PHC hosts all-in-one help days several times a year that provides over 150 services to homeless and low income residents. Their next event is December 16.\r\n",
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"description": "PHC hosts all-in-one help days several times a year that provides over 150 services to homeless and low income residents. Their next event is December 16.\r\n",
"title": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans | KQED",
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"headline": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco's ReGrained Upcycles Beer Grains into Granola Bars",
"title": "San Francisco's ReGrained Upcycles Beer Grains into Granola Bars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A San Francisco-based company that makes granola bars out of grains leftover from the beer-making process has launched \u003ca href=\"https://www.barnraiser.us/projects/eat-beer-help-regrained-grow\" target=\"_blank\">a crowdfunding campaign\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/\" target=\"_blank\">Barnraiser\u003c/a>. This platform provides the opportunity for sustainable food businesses to raise money to help them grow to the next level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regrained.com\" target=\"_blank\">ReGrained\u003c/a>, which has been selling its snack bars at outlets like \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and at the \u003ca href=\"http://www.treasureislandflea.com\" target=\"_blank\">Treasure Island Flea\u003c/a>, is hoping to enhance the product's recipe, improve packaging and increase production volume with this next round of funding.\u003c/p>\n\u003cp>“We have all these things we want to do to our product before we put the pedal to the medal and get regional distribution,” said Dan Kurzrock, ReGrained’s “executive grain officer,” as well as cofounder of the company with his business partner Jordan Schwartz.\u003c/p>\n\u003cp>Kurzrock and Schwartz, who both hail from the Peninsula, have known each other since childhood and attended UCLA together. By then, Schwartz had developed an avid interested in all things food-related, and Kurzrock had become a serious homebrewer, brewing five gallons of beer about every other week.\u003c/p>\n\u003cp>Like any homebrewer learns, that kind of habit produces an enormous amount of waste. Kurzrock was generating 15 to 20 pounds of spent grains with every five gallons of beer he made.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coming from a household where food was never wasted, he was suddenly faced with a big problem: what to do with such large quantities of spent grains.\u003c/p>\n\u003cfigure id=\"attachment_104077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling.png\">\u003cimg class=\"size-medium wp-image-104077\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling-800x448.png\" alt=\"Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-800x448.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling.png 1016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was living in a fraternity house where I didn’t have a yard or compost service,” he said. “It smelled great, so I tried it, and it tasted kind of like oatmeal,” which led him to wonder if there was anything edible that could be made from it.\u003c/p>\n\u003cp>In online forums for homebrewers, he learned that it was commonly used to bake bread.\u003c/p>\n\u003cp>“I had never made bread before, but I started by making 20 loaves to see if I could sell it to people to buy the next round of ingredients for my next batch of homebrew. People were interested without even trying it. They loved that it came from the beer-making process and the story of it, which got me thinking about the bigger opportunity here,” said Kurzrock.\u003c/p>\n\u003cp>Ever the entrepreneur, Kurzrock realized that bread has a short shelf-life. He wondered what other products could be created with the spent grains, and that’s when he came up with the idea to make snack bars.\u003c/p>\n\u003cp>Since they first launched in 2012, they have produced two types of bars: honey almond IPA and chocolate coffee stout. Eventually, they’d like to branch out to produce other foods as well.\u003c/p>\n\u003cp>While the company has partnerships with three San Francisco breweries – \u003ca href=\"http://magnoliapub.com\" target=\"_blank\">Magnolia Gastropub & Brewery\u003c/a>, \u003ca href=\"http://21st-amendment.com\" target=\"_blank\">21\u003csup>st\u003c/sup> Amendment\u003c/a> and \u003ca href=\"https://www.triplevoodoo.com/\" target=\"_blank\">Triple VooDoo Brewery\u003c/a> – Kurzrock emphasized that the amount of grains they are using for their products is still a drop in the proverbial food-grade container.\u003c/p>\n\u003cfigure id=\"attachment_104078\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking.png\">\u003cimg class=\"size-medium wp-image-104078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking-800x450.png\" alt=\"The founders busy at work making bars.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-800x450.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-400x225.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-960x540.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking.png 1013w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The founders busy at work making bars. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We make a very insignificant dent,” he said. “We take a quarter of a brewery’s waste from one day of production every two weeks or so. They work with us because they like what we’re doing and want to see us grow, but it doesn’t mean we’re diverting all of the grain.”\u003c/p>\n\u003cp>Many breweries that are in more rural areas have relationships with nearby farms, where they give their \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/18/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain/\" target=\"_blank\">spent grains to farmers\u003c/a>, who feed it to their animals. The farmers may then provide the brewery’s restaurant with produce or meat in return.\u003c/p>\n\u003cp>“It’s that kind of thinking that inspires us. But in the ecosystem of breweries, there are now a really concentrated number of them opening up in urban areas,” said Kurzrock. “If you’re a farmer, why would you come into the city, when you have breweries five miles from your property?”\u003c/p>\n\u003cp>If the funding campaign succeeds -- it ends December 10 -- the team wants to improve the packaging as well as the recipe as the bars are currently a bit too crumbly. Automating the system would also speed up the production process considerably, allowing them to make more bars at a time.\u003c/p>\n\u003cp>Most of the ingredients in the bars are organic and Kurzrock pointed out that the grain itself is made up of both protein and dietary fiber. “This is a really big opportunity to have a sustainable plant-based source of nutrition,” though Kurzrock pointed out the taste is the most important thing to determine whether they will win over consumers or not.\u003c/p>\n\u003cp>I was able to taste the current recipe and could see why they want to improve the crumbliness factor. (It should be noted that despite the company’s “Eat Beer” slogan, there is no actual alcohol in the bars). While at first they tasted a bit dry, I found them to be comparable to other snack bars on the market. The Honey Almond IPA bar had strong cinnamon notes, while the Chocolate Coffee Stout Bar could be a excellent afternoon pick-me-up.\u003c/p>\n\u003cp>Although the company hopes to offer other products in addition to snack bars down the road, Kurzrock said the campaign is also just as much about raising broader awareness about their brand.\u003c/p>\n\u003cfigure id=\"attachment_104079\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat.png\">\u003cimg class=\"size-medium wp-image-104079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png\" alt=\"The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat.png 1111w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the company’s motto of “Brew Good, Bake Good, Do Good,” Kurzrock said they’d like to be able to contribute in more meaningful ways in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re doing good in the form of taking some waste and turning it into a healthy sustainable food,\" he said. \"But as we grow, we’d like to be a player in our community, working with urban farmers, and having more of a social mission beyond our core mission of reimagining beer waste as a resource.”\u003c/p>\n\n",
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"excerpt": "ReGrained takes spent grain from the beer brewing process and turns it into food. They're now trying to raise funds on Barnraiser to take their company to the next level.",
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"description": "ReGrained takes spent grain from the beer brewing process and turns it into food. They're now trying to raise funds on Barnraiser to take their company to the next level.",
"title": "San Francisco's ReGrained Upcycles Beer Grains into Granola Bars | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A San Francisco-based company that makes granola bars out of grains leftover from the beer-making process has launched \u003ca href=\"https://www.barnraiser.us/projects/eat-beer-help-regrained-grow\" target=\"_blank\">a crowdfunding campaign\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/\" target=\"_blank\">Barnraiser\u003c/a>. This platform provides the opportunity for sustainable food businesses to raise money to help them grow to the next level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regrained.com\" target=\"_blank\">ReGrained\u003c/a>, which has been selling its snack bars at outlets like \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and at the \u003ca href=\"http://www.treasureislandflea.com\" target=\"_blank\">Treasure Island Flea\u003c/a>, is hoping to enhance the product's recipe, improve packaging and increase production volume with this next round of funding.\u003c/p>\n\u003cp>“We have all these things we want to do to our product before we put the pedal to the medal and get regional distribution,” said Dan Kurzrock, ReGrained’s “executive grain officer,” as well as cofounder of the company with his business partner Jordan Schwartz.\u003c/p>\n\u003cp>Kurzrock and Schwartz, who both hail from the Peninsula, have known each other since childhood and attended UCLA together. By then, Schwartz had developed an avid interested in all things food-related, and Kurzrock had become a serious homebrewer, brewing five gallons of beer about every other week.\u003c/p>\n\u003cp>Like any homebrewer learns, that kind of habit produces an enormous amount of waste. Kurzrock was generating 15 to 20 pounds of spent grains with every five gallons of beer he made.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coming from a household where food was never wasted, he was suddenly faced with a big problem: what to do with such large quantities of spent grains.\u003c/p>\n\u003cfigure id=\"attachment_104077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling.png\">\u003cimg class=\"size-medium wp-image-104077\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling-800x448.png\" alt=\"Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-800x448.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling.png 1016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was living in a fraternity house where I didn’t have a yard or compost service,” he said. “It smelled great, so I tried it, and it tasted kind of like oatmeal,” which led him to wonder if there was anything edible that could be made from it.\u003c/p>\n\u003cp>In online forums for homebrewers, he learned that it was commonly used to bake bread.\u003c/p>\n\u003cp>“I had never made bread before, but I started by making 20 loaves to see if I could sell it to people to buy the next round of ingredients for my next batch of homebrew. People were interested without even trying it. They loved that it came from the beer-making process and the story of it, which got me thinking about the bigger opportunity here,” said Kurzrock.\u003c/p>\n\u003cp>Ever the entrepreneur, Kurzrock realized that bread has a short shelf-life. He wondered what other products could be created with the spent grains, and that’s when he came up with the idea to make snack bars.\u003c/p>\n\u003cp>Since they first launched in 2012, they have produced two types of bars: honey almond IPA and chocolate coffee stout. Eventually, they’d like to branch out to produce other foods as well.\u003c/p>\n\u003cp>While the company has partnerships with three San Francisco breweries – \u003ca href=\"http://magnoliapub.com\" target=\"_blank\">Magnolia Gastropub & Brewery\u003c/a>, \u003ca href=\"http://21st-amendment.com\" target=\"_blank\">21\u003csup>st\u003c/sup> Amendment\u003c/a> and \u003ca href=\"https://www.triplevoodoo.com/\" target=\"_blank\">Triple VooDoo Brewery\u003c/a> – Kurzrock emphasized that the amount of grains they are using for their products is still a drop in the proverbial food-grade container.\u003c/p>\n\u003cfigure id=\"attachment_104078\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking.png\">\u003cimg class=\"size-medium wp-image-104078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking-800x450.png\" alt=\"The founders busy at work making bars.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-800x450.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-400x225.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-960x540.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking.png 1013w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The founders busy at work making bars. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We make a very insignificant dent,” he said. “We take a quarter of a brewery’s waste from one day of production every two weeks or so. They work with us because they like what we’re doing and want to see us grow, but it doesn’t mean we’re diverting all of the grain.”\u003c/p>\n\u003cp>Many breweries that are in more rural areas have relationships with nearby farms, where they give their \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/18/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain/\" target=\"_blank\">spent grains to farmers\u003c/a>, who feed it to their animals. The farmers may then provide the brewery’s restaurant with produce or meat in return.\u003c/p>\n\u003cp>“It’s that kind of thinking that inspires us. But in the ecosystem of breweries, there are now a really concentrated number of them opening up in urban areas,” said Kurzrock. “If you’re a farmer, why would you come into the city, when you have breweries five miles from your property?”\u003c/p>\n\u003cp>If the funding campaign succeeds -- it ends December 10 -- the team wants to improve the packaging as well as the recipe as the bars are currently a bit too crumbly. Automating the system would also speed up the production process considerably, allowing them to make more bars at a time.\u003c/p>\n\u003cp>Most of the ingredients in the bars are organic and Kurzrock pointed out that the grain itself is made up of both protein and dietary fiber. “This is a really big opportunity to have a sustainable plant-based source of nutrition,” though Kurzrock pointed out the taste is the most important thing to determine whether they will win over consumers or not.\u003c/p>\n\u003cp>I was able to taste the current recipe and could see why they want to improve the crumbliness factor. (It should be noted that despite the company’s “Eat Beer” slogan, there is no actual alcohol in the bars). While at first they tasted a bit dry, I found them to be comparable to other snack bars on the market. The Honey Almond IPA bar had strong cinnamon notes, while the Chocolate Coffee Stout Bar could be a excellent afternoon pick-me-up.\u003c/p>\n\u003cp>Although the company hopes to offer other products in addition to snack bars down the road, Kurzrock said the campaign is also just as much about raising broader awareness about their brand.\u003c/p>\n\u003cfigure id=\"attachment_104079\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat.png\">\u003cimg class=\"size-medium wp-image-104079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png\" alt=\"The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat.png 1111w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the company’s motto of “Brew Good, Bake Good, Do Good,” Kurzrock said they’d like to be able to contribute in more meaningful ways in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re doing good in the form of taking some waste and turning it into a healthy sustainable food,\" he said. \"But as we grow, we’d like to be a player in our community, working with urban farmers, and having more of a social mission beyond our core mission of reimagining beer waste as a resource.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
"title": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 1st Master's Level Food Studies Program Launches on the West Coast",
"title": "The 1st Master's Level Food Studies Program Launches on the West Coast",
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"content": "\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n",
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"excerpt": "Food studies programs have been popping up like mushrooms across the country. This fall, 14 students began studying in the first master’s level food studies program on the West Coast at the University of the Pacific.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two New Healthy Grocery Stores Are Coming To The East Bay",
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"content": "\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farm Forward's New Website Helps Consumers Buy Better Poultry",
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"content": "\u003cp>The nonprofit animal advocacy group \u003ca href=\"http://farmforward.com\" target=\"_blank\">Farm Forward\u003c/a> hopes \u003ca href=\"http://buyingpoultry.com\" target=\"_blank\">its new website, BuyingPoultry.com,\u003c/a> will do for poultry what the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org\" target=\"_blank\">Seafood Watch\u003c/a> wallet cards and app did for fish. \u003c/p>\n\u003cp>But farm-raised poultry, unlike fish, isn’t in any danger of becoming extinct in this country. According to Portland, Oregon-based Farm Forward, some eight billion chickens and turkeys are raised for food in the United States annually, and 99 percent of those come from factory farms.\u003c/p>\n\u003cp>While consumers are more interested in where their food comes from than ever before, trying to find out details, especially when it comes to meat, can be incredibly difficult. \u003c/p>\n\u003cp>“If you want to find out how this animal was raised, it’s usually virtually impossible. There’s a tremendous amount of work to bring some level of transparency to all of these products on the market,” said Andrew deCoriolis, director of strategic programs and engagement at Farm Forward.\u003c/p>\n\u003cfigure id=\"attachment_103850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Cornish-hybrid-chicken.jpg\" alt=\"This factory-farmed chicken is how the majority of American chickens are raised.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-103850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This factory-farmed chicken is how the majority of American chickens are raised. \u003ccite>(Farm Forward)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just in time for the Thanksgiving holidays, \u003ca href=\"http://buyingpoultry.com/\" target=\"_blank\">BuyingPoultry.com\u003c/a> launched today for consumers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This project has been three years in the making, deCoriolis said, to meet the growing demand for this kind of information.\u003c/p>\n\u003cblockquote>\u003cp>“Consumers needed a buying guide that was rooted in science, with farmers and experts helping them buy products aligned with their values,” said deCoriolis. “With BuyingPoultry, we hope to help people make the best food choices for them, and connect great farmers to thoughtful consumers.”\u003c/p>\u003c/blockquote>\n\u003cp>Given that there’s a heightened awareness about how animals are treated in factory farms, “most consumers know that chickens and turkeys are some of the most abused farm animals in America,” he said. “They want to buy products that come from places that have higher standards when it comes to animal welfare.”\u003c/p>\n\u003cp>Unfortunately, the food industry is rife with labels that consumers may think mean one thing, when they actually mean something different, said deCoriolis.\u003c/p>\n\u003cp>For example, many think the “all-natural” label means that “the animals go outside and the chickens and turkeys feel the sunshine and run on pasture,” said deCoriolis, which couldn’t be further from reality.\u003c/p>\n\u003cp>“It just means that there’s no synthetic or unnatural ingredients in the meat products. In short, it couldn’t be more different what the label means and what consumers want it to mean,” he said.\u003c/p>\n\u003cp>Providing clarity for those labels is one mission of the BuyingPoultry site, as it includes a \u003ca href=\"http://buyingpoultry.com/blog/glossary\" target=\"_blank\">glossary\u003c/a> for all of those terms that are likely to be misunderstood by consumers. Moreover, it’s also meant to be consulted when shoppers are at their local market, unsure of which brand of eggs to buy.\u003c/p>\n\u003cp>While some Bay Area residents already get their meat and eggs from farmers markets and specialty grocers that supply meat from small, local farms, more do not. And despite its reputation as being ahead of the latest food trends, San Francisco ranks fifth on a list of American cities where it’s easiest to find higher-welfare ranked animal products, behind New York City, Washington D.C., Atlanta and Seattle.\u003c/p>\n\u003cp>“We compiled a database of just about every poultry product sold in the U.S. and we graded them on an A to F scale,” said deCoriolis, adding that the smallest farms that sell at farmers markets are not likely to be included.\u003c/p>\n\u003cfigure id=\"attachment_103851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Andrew-deCoriolis.jpg\">\u003cimg class=\"wp-image-103851 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Andrew-deCoriolis-800x800.jpg\" alt=\"Andrew deCoriolis\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-75x75.jpg 75w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew deCoriolis of Farm Forward\u003c/figcaption>\u003c/figure>\n\u003cp>“We worked with a group of animal welfare experts and farmers to create this system that describes the best conditions and the worst.”\u003c/p>\n\u003cp>Noting that these experts are some of the most well-respected in the industry, deCoriolis said that consulting the site before you buy “is like having a group of experts going shopping with you.”\u003c/p>\n\u003cp>To try out the site, I typed in “\u003ca href=\"http://www.maryschickens.com/organicchicken.htm\">Mary’s Chicken\u003c/a>” which is carried at my local market, to see how it ranked, and found that even when I buy organic, which I do, it’s only ranked a C. The chickens have been altered genetically to achieve increased growth rates, and they have some access to outdoors -- but it’s not as much as it could be.\u003c/p>\n\u003cp>Even the larger grocery chains are carrying products that may get a “better” ranking, due to customer demand, said deCoriolis.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Obviously if everyone could go to these farms and take a look and ask questions, that would be great,” he said. “But it’s not practical or possible.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The nonprofit animal advocacy group \u003ca href=\"http://farmforward.com\" target=\"_blank\">Farm Forward\u003c/a> hopes \u003ca href=\"http://buyingpoultry.com\" target=\"_blank\">its new website, BuyingPoultry.com,\u003c/a> will do for poultry what the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org\" target=\"_blank\">Seafood Watch\u003c/a> wallet cards and app did for fish. \u003c/p>\n\u003cp>But farm-raised poultry, unlike fish, isn’t in any danger of becoming extinct in this country. According to Portland, Oregon-based Farm Forward, some eight billion chickens and turkeys are raised for food in the United States annually, and 99 percent of those come from factory farms.\u003c/p>\n\u003cp>While consumers are more interested in where their food comes from than ever before, trying to find out details, especially when it comes to meat, can be incredibly difficult. \u003c/p>\n\u003cp>“If you want to find out how this animal was raised, it’s usually virtually impossible. There’s a tremendous amount of work to bring some level of transparency to all of these products on the market,” said Andrew deCoriolis, director of strategic programs and engagement at Farm Forward.\u003c/p>\n\u003cfigure id=\"attachment_103850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Cornish-hybrid-chicken.jpg\" alt=\"This factory-farmed chicken is how the majority of American chickens are raised.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-103850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Cornish-hybrid-chicken-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This factory-farmed chicken is how the majority of American chickens are raised. \u003ccite>(Farm Forward)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just in time for the Thanksgiving holidays, \u003ca href=\"http://buyingpoultry.com/\" target=\"_blank\">BuyingPoultry.com\u003c/a> launched today for consumers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This project has been three years in the making, deCoriolis said, to meet the growing demand for this kind of information.\u003c/p>\n\u003cblockquote>\u003cp>“Consumers needed a buying guide that was rooted in science, with farmers and experts helping them buy products aligned with their values,” said deCoriolis. “With BuyingPoultry, we hope to help people make the best food choices for them, and connect great farmers to thoughtful consumers.”\u003c/p>\u003c/blockquote>\n\u003cp>Given that there’s a heightened awareness about how animals are treated in factory farms, “most consumers know that chickens and turkeys are some of the most abused farm animals in America,” he said. “They want to buy products that come from places that have higher standards when it comes to animal welfare.”\u003c/p>\n\u003cp>Unfortunately, the food industry is rife with labels that consumers may think mean one thing, when they actually mean something different, said deCoriolis.\u003c/p>\n\u003cp>For example, many think the “all-natural” label means that “the animals go outside and the chickens and turkeys feel the sunshine and run on pasture,” said deCoriolis, which couldn’t be further from reality.\u003c/p>\n\u003cp>“It just means that there’s no synthetic or unnatural ingredients in the meat products. In short, it couldn’t be more different what the label means and what consumers want it to mean,” he said.\u003c/p>\n\u003cp>Providing clarity for those labels is one mission of the BuyingPoultry site, as it includes a \u003ca href=\"http://buyingpoultry.com/blog/glossary\" target=\"_blank\">glossary\u003c/a> for all of those terms that are likely to be misunderstood by consumers. Moreover, it’s also meant to be consulted when shoppers are at their local market, unsure of which brand of eggs to buy.\u003c/p>\n\u003cp>While some Bay Area residents already get their meat and eggs from farmers markets and specialty grocers that supply meat from small, local farms, more do not. And despite its reputation as being ahead of the latest food trends, San Francisco ranks fifth on a list of American cities where it’s easiest to find higher-welfare ranked animal products, behind New York City, Washington D.C., Atlanta and Seattle.\u003c/p>\n\u003cp>“We compiled a database of just about every poultry product sold in the U.S. and we graded them on an A to F scale,” said deCoriolis, adding that the smallest farms that sell at farmers markets are not likely to be included.\u003c/p>\n\u003cfigure id=\"attachment_103851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Andrew-deCoriolis.jpg\">\u003cimg class=\"wp-image-103851 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Andrew-deCoriolis-800x800.jpg\" alt=\"Andrew deCoriolis\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Andrew-deCoriolis-75x75.jpg 75w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew deCoriolis of Farm Forward\u003c/figcaption>\u003c/figure>\n\u003cp>“We worked with a group of animal welfare experts and farmers to create this system that describes the best conditions and the worst.”\u003c/p>\n\u003cp>Noting that these experts are some of the most well-respected in the industry, deCoriolis said that consulting the site before you buy “is like having a group of experts going shopping with you.”\u003c/p>\n\u003cp>To try out the site, I typed in “\u003ca href=\"http://www.maryschickens.com/organicchicken.htm\">Mary’s Chicken\u003c/a>” which is carried at my local market, to see how it ranked, and found that even when I buy organic, which I do, it’s only ranked a C. The chickens have been altered genetically to achieve increased growth rates, and they have some access to outdoors -- but it’s not as much as it could be.\u003c/p>\n\u003cp>Even the larger grocery chains are carrying products that may get a “better” ranking, due to customer demand, said deCoriolis.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Obviously if everyone could go to these farms and take a look and ask questions, that would be great,” he said. “But it’s not practical or possible.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Delicious Craft Ciders from the Bay Area",
"title": "Five Delicious Craft Ciders from the Bay Area",
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"content": "\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"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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"hidden-brain": {
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"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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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
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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.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"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
},
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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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"order": 18
},
"link": "/podcasts/jerrybrown",
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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/",
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},
"link": "/radio/program/latino-usa",
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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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
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