window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_100297": {
"type": "attachments",
"id": "bayareabites_100297",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "100297",
"found": true
},
"parent": 100285,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453.jpg",
"width": 680,
"height": 453
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1879-680x453-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441853447,
"modified": 1441854743,
"caption": "Kelly Carlisle (second from left), poses with a group of current farm employees.",
"description": "Kelly Carlisle (second from left), poses with a group of current farm employees.",
"title": "Kelly Carlisle (second from left), poses with a group of current farm employees.",
"credit": "Twilight Greenaway",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_100280": {
"type": "attachments",
"id": "bayareabites_100280",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "100280",
"found": true
},
"parent": 99849,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441850879,
"modified": 1441850920,
"caption": "Both Three Trees and The Living Apothecary offer a Matcha Green Tea flavored almond milk.",
"description": "Both Three Trees and The Living Apothecary offer a Matcha Green Tea flavored almond milk.",
"title": "Both Three Trees and The Living Apothecary offer a Matcha Green Tea flavored almond milk.",
"credit": "Alix Wall",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99880": {
"type": "attachments",
"id": "bayareabites_99880",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99880",
"found": true
},
"parent": 99879,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-400x346.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 346
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-960x830.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 830
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT.jpg",
"width": 1920,
"height": 1660
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1440x1245.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1245
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-800x692.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 692
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1920x1660.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1660
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1180x1020.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1020
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440971860,
"modified": 1441050547,
"caption": "Monster Pho's Tee Tran. ",
"description": "Monster Pho's Tee Tran. ",
"title": "Monster Pho's Tee Tran.",
"credit": "Anna Mindess",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99806": {
"type": "attachments",
"id": "bayareabites_99806",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99806",
"found": true
},
"parent": 99764,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-400x275.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 275
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-960x659.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 659
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5.jpg",
"width": 1920,
"height": 1318
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1440x989.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 989
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-800x549.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 549
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1920x1318.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1318
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1180x810.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 810
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440636410,
"modified": 1440636551,
"caption": "The vegetarian plate at King of Falafel in San Francisco.",
"description": "The vegetarian plate at King of Falafel in San Francisco.",
"title": "The vegetarian plate at King of Falafel in San Francisco.",
"credit": "Kate Williams",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99789": {
"type": "attachments",
"id": "bayareabites_99789",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99789",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440631575,
"modified": 1440642707,
"caption": "A sunny weekend afternoon at Drake's",
"description": "A sunny weekend afternoon at Drake's",
"title": "A sunny weekend afternoon at Drake's",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99635": {
"type": "attachments",
"id": "bayareabites_99635",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99635",
"found": true
},
"parent": 99587,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-960x541.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 541
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4.jpg",
"width": 1920,
"height": 1081
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1440x811.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 811
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1920x1081.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1081
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/Hudson-4-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440106846,
"modified": 1440107028,
"caption": "Most of the fish is caught by Mike and Yvette Hudson, themselves.",
"description": "Most of the fish is caught by Mike and Yvette Hudson, themselves.",
"title": "Hudson-4",
"credit": "Kelly O'Mara/KQED",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99682": {
"type": "attachments",
"id": "bayareabites_99682",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99682",
"found": true
},
"parent": 99675,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-400x310.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 310
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-960x745.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 745
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920.jpg",
"width": 1920,
"height": 1490
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1440x1118.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1118
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-800x621.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 621
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1920x1490.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1490
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1180x916.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 916
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440189887,
"modified": 1440458668,
"caption": "A Three-Stone Hearth meal.",
"description": "A Three-Stone Hearth meal.",
"title": "A Three-Stone Hearth meal.",
"credit": "Lila Volkas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99376": {
"type": "attachments",
"id": "bayareabites_99376",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99376",
"found": true
},
"parent": 99308,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-400x243.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 243
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-960x583.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 583
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920.jpg",
"width": 1920,
"height": 1165
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-1440x874.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 874
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-800x485.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 485
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-1920x1165.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1165
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-1180x716.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 716
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/SOGA-Garden1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1439511306,
"modified": 1439844802,
"caption": "Classes at the SOGA (Student Organic Gardening Association) Garden can now also be taken for credit towards the food systems minor. ",
"description": "Classes at the SOGA (Student Organic Gardening Association) Garden can now also be taken for credit towards the food systems minor. ",
"title": "Classes at the SOGA (Student Organic Gardening Association) Garden can now also be taken for credit towards the food systems minor.",
"credit": "Jonathan Fong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99155": {
"type": "attachments",
"id": "bayareabites_99155",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99155",
"found": true
},
"parent": 99122,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0070-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1439012819,
"modified": 1439012841,
"caption": "\"The Ringmaster\" donut burger from Straw available at Outside Lands",
"description": "\"The Ringmaster\" donut burger from Straw available at Outside Lands",
"title": "IMG_0070",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98626": {
"type": "attachments",
"id": "bayareabites_98626",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98626",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1400x933.jpg",
"width": 1400,
"mimeType": "image/jpeg",
"height": 933
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1438036461,
"modified": 1438809821,
"caption": "Guittard chocolate and Four Barrel White Coffee frozen custard from the Frozen Kuhsterd truck. ",
"description": "Guittard chocolate and Four Barrel White Coffee frozen custard from the Frozen Kuhsterd truck. ",
"title": "Guittard chocolate and Four Barrel White Coffee frozen custard from the Frozen Kuhsterd truck.",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98763": {
"type": "attachments",
"id": "bayareabites_98763",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98763",
"found": true
},
"parent": 98749,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-400x148.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 148
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-672x259.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 259
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic.jpg",
"width": 700,
"height": 259
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/GastroMagic-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1438290895,
"modified": 1438290931,
"caption": "GastroMagic is back!",
"description": "GastroMagic is back!",
"title": "GastroMagic is back!",
"credit": "Outside Lands",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98470": {
"type": "attachments",
"id": "bayareabites_98470",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98470",
"found": true
},
"parent": 98432,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-1400x933.jpg",
"width": 1400,
"mimeType": "image/jpeg",
"height": 933
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/SlidersAvocado-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1437701382,
"modified": 1438045256,
"caption": "A hamburger with avocado and Swiss cheese at Sliders Burgers. ",
"description": "A hamburger with avocado and Swiss cheese at Sliders Burgers. ",
"title": "A hamburger with avocado and Swiss cheese at Sliders Burgers.",
"credit": "Jeff Cianci",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"carlysevern": {
"type": "authors",
"id": "3243",
"meta": {
"index": "authors_1716337520",
"id": "3243",
"found": true
},
"name": "Carly Severn",
"firstName": "Carly",
"lastName": "Severn",
"slug": "carlysevern",
"email": "csevern@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "Senior Editor, Audience News ",
"bio": "Carly is KQED's Senior Editor of Audience News on the Digital News team, and has reported for the California Report Magazine, Bay Curious and KQED Arts. She's formerly the host of \u003ca href=\"http://ww2.kqed.org/pop/category/the-cooler/\" rel=\"noopener noreferrer\">The Cooler\u003c/a> podcast.",
"avatar": "https://secure.gravatar.com/avatar/54037bf5c128fe678f0ef26cec97a93f2e7f220a22d7285703328f12c42c1b1d?s=600&d=blank&r=g",
"twitter": "teacupinthebay",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "",
"roles": [
"editor"
]
},
{
"site": "arts",
"roles": [
"editor"
]
},
{
"site": "news",
"roles": [
"administrator"
]
},
{
"site": "pop",
"roles": [
"editor"
]
},
{
"site": "futureofyou",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"administrator"
]
},
{
"site": "mindshift",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "stateofhealth",
"roles": [
"editor"
]
},
{
"site": "science",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "perspectives",
"roles": [
"administrator"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Carly Severn | KQED",
"description": "Senior Editor, Audience News ",
"ogImgSrc": "https://secure.gravatar.com/avatar/54037bf5c128fe678f0ef26cec97a93f2e7f220a22d7285703328f12c42c1b1d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/54037bf5c128fe678f0ef26cec97a93f2e7f220a22d7285703328f12c42c1b1d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/carlysevern"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"lilavolkas": {
"type": "authors",
"id": "5404",
"meta": {
"index": "authors_1716337520",
"id": "5404",
"found": true
},
"name": "Lila Volkas",
"firstName": "Lila",
"lastName": "Volkas",
"slug": "lilavolkas",
"email": "lilavolkas@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Lila Volkas | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lilavolkas"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twitter": "shelbylpope",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
},
"jeffcianci": {
"type": "authors",
"id": "5580",
"meta": {
"index": "authors_1716337520",
"id": "5580",
"found": true
},
"name": "Jeff Cianci",
"firstName": "Jeff",
"lastName": "Cianci",
"slug": "jeffcianci",
"email": "jcianci610@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": "jeffcianci",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jeff Cianci | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jeffcianci"
},
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
}
},
"pagesReducer": {
"bayareabites_category_bay-area": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"score": 11.7906685
},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"title": "bay area",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 31
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=bay-area",
"seeMore": false,
"paginated": true,
"page": 31
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_100285": {
"type": "posts",
"id": "bayareabites_100285",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "100285",
"score": null,
"sort": [
1441985030000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1441985030,
"format": "standard",
"disqusTitle": "Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start",
"title": "Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://elainebrown.org/About_Elaine.html\">Elaine Brown\u003c/a> is no stranger to radical ideas. The 72-year-old former chairwoman of the Black Panther Party has long advocated on behalf of prisoners. Now she is determined to transform a once-blighted vacant lot in West Oakland, California into a thriving \u003ca href=\"http://ww2.kqed.org/news/2014/10/29/an-activists-plan-for-developing-lives-as-well-as-property-in-oakland\">urban farm business that employs former offenders\u003c/a>. And the produce they cultivate is destined for a fine dining restaurant in a city fast gaining a reputation as an eating destination.\u003c/p>\n\u003cp>Brown’s project, announced last October, is ambitious. The first step has been establishing a for-profit West Oakland Farms, whose 40 raised beds are already overflowing with tomatoes, peppers, kale, squash, corn, and other produce. Down the road, Brown wants to add a juice bar, fitness center, grocery store, and tech design space, along with affordable housing on the city-owned property under the umbrella of the nonprofit organization she founded last year, \u003ca href=\"http://keithcarson.org/event/39951\">Oakland & the World Enterprises\u003c/a>.\u003c/p>\n\u003cp>“I’m not in the farm business,” she told Civil Eats recently. “I’m in the business of creating opportunities for Black men and women who are poor and lack the education, skills, and resources to return to a community that is rapidly gentrifying without economic avenues for them in mind.”\u003c/p>\n\u003cp>Think of it as part prisoner re-entry program, part small business startup incubator, and part community hub. Brown chaired the Black Panthers from 1974 to 1977 and, after more than a 30-year absence, moved back to Oakland in 2010. The project marks her return to activism in the city. Since 2013, Brown has been working closely with Alameda County Supervisor Keith Carson on youth and employment re-entry projects in West Oakland.\u003c/p>\n\u003cp>Time may have passed but Brown’s message remains the same: self-sufficiency, self-determination, and empowerment for her people. Only these days, they’re armed with shovels, wheelbarrows, and other farm tools.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm is a welcome addition to the neighborhood. Oakland & the World Enterprises leases the three-quarter acre plot from the city in a section of Oakland that has been slower to bounce back than other areas. The land is located directly across from the Bay Area Rapid Transit (BART) line, which connects Oakland to San Francisco and other parts of the Bay Area. As with much of the rest of this city, West Oakland is a neighborhood that many believe is \u003ca href=\"http://www.sfgate.com/bayarea/article/Gentrification-transforming-face-of-Oakland-5387273.php\">rapidly gentrifying\u003c/a>: \u003ca href=\"http://www.cityslickerfarms.org/\">Community farms\u003c/a>, \u003ca href=\"http://10thandwood.com/\">\u003cspan class=\"st\">café\u003c/span>s\u003c/a>, and \u003ca href=\"http://fuseboxoakland.com/\">restaurants\u003c/a> are popping up, but the area still \u003ca href=\"http://ww2.kqed.org/news/2015/08/27/west-oakland-property-prices-peoples-community-market\">lacks a supermarket\u003c/a>.\u003c/p>\n\u003cp>Brown thinks big. She’s also realistic about what one program can do. “This is not a panacea, it’s a model,” she says. “People come out of the joint with nothing to do and $200 in their pocket. Once that money runs out … they’ll do anything to survive, including hitting somebody in the head for $20.” We have to create positive opportunities for these people to return to the community.”\u003c/p>\n\u003cp>\u003cstrong>A Second Chance for People and a Place\u003c/strong>\u003c/p>\n\u003cp>Despite its recent bleak history, this neighborhood was once a vibrant African-American cultural center, where jazz and blues were a draw. But a series of freeways, a postal distribution center, and the train line cut through the neighborhood, sucking the soul out of it in the process. As with the ex-prisoners, Brown wants to help give West Oakland a second chance, too.\u003c/p>\n\u003cp>But she knows she has a long way to go. While Brown has the vision, she still has to raise significant funding to make it a reality. She’s looking to nonprofit groups and private donors to invest in her idea. She estimates the entire project, including housing, will cost in the $30 to $40 million range. To date, she’s received only around $300,000 in grants and county funding.\u003c/p>\n\u003cp>For now, the farm employs 10 former inmates on a part-time, rotating basis and pays them $20 an hour. It has also landed its first culinary client contract: \u003ca href=\"http://picanrestaurant.com/\">Picán Restaurant\u003c/a>, an upscale Southern-influenced restaurant in the city’s lively Uptown district, and one of the few Black-owned restaurants in the area.\u003c/p>\n\u003cp>It was a privilege to come on board as a restaurant partner, says Picán owner Michael LeBlanc. In addition to buying from the farm, the restaurant is hosting fundraising and goodwill-building dinners for West Oakland Farms once a month through the end of the year.\u003c/p>\n\u003cp>Brown, who concedes to knowing little about growing or cooking food, has enlisted Master Gardener Kelly Carlisle to oversee the effort. An ex-Navy officer and longtime East Oakland resident, Carlisle also runs the nonprofit \u003ca href=\"http://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>.\u003c/p>\n\u003cp>“Working with kids is one thing, working with adults who have been in prison is something else,” says Carlisle. “Some of my crew asks if they can go to the bathroom, that’s how engrained prison culture is for them.”\u003c/p>\n\u003cfigure id=\"attachment_100298\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg\" alt=\"Chard in the West Oakland sun.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-100298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chard in the West Oakland sun. \u003ccite>(Twilight Greenaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After Time Behind Bars, a Chance to Grow\u003c/strong>\u003c/p>\n\u003cp>In a matter of months, the team has built an obvious rapport. GaQuayla LaGrone, 32, began working at the farm in April. She had never farmed before and it took her a few weeks to get over her squeamishness around insects. LaGrone hopes to eventually start her own business making natural hair care products for African Americans. “I might even be able to use herbs or flowers from the farm in the products,” she says.\u003c/p>\n\u003cp>“Every day I come here I learn something new. I didn’t know that a lot of fruits start life as a flower; that just blew my mind,” says Ray Kidd, 26. He was incarcerated from age 16 to 23 for violent crimes, and wants to break free of the prison cycle: Both his biological parents are in federal prison.\u003c/p>\n\u003cp>West Oakland Farms is not the only local program that hires ex-inmates. \u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>, which builds community produce gardens, also hires former prisoners. But given the \u003ca href=\"http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0\">crushing numbers\u003c/a> of people exiting prison without work opportunities, there’s room for many more such undertakings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Oakland & the World Enterprises board member and Grammy-award winning musician of Tony! Toni! Tone! fame D’wayne Wiggins grew up in the area. “Oakland was a different place when I was a child—I remember running outside and eating fruit from my neighbor’s plum trees. It can be that kind of place again,” he says. “I’m inspired by Brown’s commitment to bring about change and I’m confident this program will continue to grow.”\u003c/p>\n\n",
"disqusIdentifier": "100285 http://ww2.kqed.org/bayareabites/?p=100285",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/09/11/former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1135,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1453508039,
"excerpt": "Veteran activist Elaine Brown has hatched a plan that begins with a farm, and could bring about a renaissance in an underresourced neighborhood.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Veteran activist Elaine Brown has hatched a plan that begins with a farm, and could bring about a renaissance in an underresourced neighborhood.",
"title": "Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start",
"datePublished": "2015-09-11T08:23:50-07:00",
"dateModified": "2016-01-22T16:13:59-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start",
"status": "publish",
"path": "/bayareabites/100285/former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://elainebrown.org/About_Elaine.html\">Elaine Brown\u003c/a> is no stranger to radical ideas. The 72-year-old former chairwoman of the Black Panther Party has long advocated on behalf of prisoners. Now she is determined to transform a once-blighted vacant lot in West Oakland, California into a thriving \u003ca href=\"http://ww2.kqed.org/news/2014/10/29/an-activists-plan-for-developing-lives-as-well-as-property-in-oakland\">urban farm business that employs former offenders\u003c/a>. And the produce they cultivate is destined for a fine dining restaurant in a city fast gaining a reputation as an eating destination.\u003c/p>\n\u003cp>Brown’s project, announced last October, is ambitious. The first step has been establishing a for-profit West Oakland Farms, whose 40 raised beds are already overflowing with tomatoes, peppers, kale, squash, corn, and other produce. Down the road, Brown wants to add a juice bar, fitness center, grocery store, and tech design space, along with affordable housing on the city-owned property under the umbrella of the nonprofit organization she founded last year, \u003ca href=\"http://keithcarson.org/event/39951\">Oakland & the World Enterprises\u003c/a>.\u003c/p>\n\u003cp>“I’m not in the farm business,” she told Civil Eats recently. “I’m in the business of creating opportunities for Black men and women who are poor and lack the education, skills, and resources to return to a community that is rapidly gentrifying without economic avenues for them in mind.”\u003c/p>\n\u003cp>Think of it as part prisoner re-entry program, part small business startup incubator, and part community hub. Brown chaired the Black Panthers from 1974 to 1977 and, after more than a 30-year absence, moved back to Oakland in 2010. The project marks her return to activism in the city. Since 2013, Brown has been working closely with Alameda County Supervisor Keith Carson on youth and employment re-entry projects in West Oakland.\u003c/p>\n\u003cp>Time may have passed but Brown’s message remains the same: self-sufficiency, self-determination, and empowerment for her people. Only these days, they’re armed with shovels, wheelbarrows, and other farm tools.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm is a welcome addition to the neighborhood. Oakland & the World Enterprises leases the three-quarter acre plot from the city in a section of Oakland that has been slower to bounce back than other areas. The land is located directly across from the Bay Area Rapid Transit (BART) line, which connects Oakland to San Francisco and other parts of the Bay Area. As with much of the rest of this city, West Oakland is a neighborhood that many believe is \u003ca href=\"http://www.sfgate.com/bayarea/article/Gentrification-transforming-face-of-Oakland-5387273.php\">rapidly gentrifying\u003c/a>: \u003ca href=\"http://www.cityslickerfarms.org/\">Community farms\u003c/a>, \u003ca href=\"http://10thandwood.com/\">\u003cspan class=\"st\">café\u003c/span>s\u003c/a>, and \u003ca href=\"http://fuseboxoakland.com/\">restaurants\u003c/a> are popping up, but the area still \u003ca href=\"http://ww2.kqed.org/news/2015/08/27/west-oakland-property-prices-peoples-community-market\">lacks a supermarket\u003c/a>.\u003c/p>\n\u003cp>Brown thinks big. She’s also realistic about what one program can do. “This is not a panacea, it’s a model,” she says. “People come out of the joint with nothing to do and $200 in their pocket. Once that money runs out … they’ll do anything to survive, including hitting somebody in the head for $20.” We have to create positive opportunities for these people to return to the community.”\u003c/p>\n\u003cp>\u003cstrong>A Second Chance for People and a Place\u003c/strong>\u003c/p>\n\u003cp>Despite its recent bleak history, this neighborhood was once a vibrant African-American cultural center, where jazz and blues were a draw. But a series of freeways, a postal distribution center, and the train line cut through the neighborhood, sucking the soul out of it in the process. As with the ex-prisoners, Brown wants to help give West Oakland a second chance, too.\u003c/p>\n\u003cp>But she knows she has a long way to go. While Brown has the vision, she still has to raise significant funding to make it a reality. She’s looking to nonprofit groups and private donors to invest in her idea. She estimates the entire project, including housing, will cost in the $30 to $40 million range. To date, she’s received only around $300,000 in grants and county funding.\u003c/p>\n\u003cp>For now, the farm employs 10 former inmates on a part-time, rotating basis and pays them $20 an hour. It has also landed its first culinary client contract: \u003ca href=\"http://picanrestaurant.com/\">Picán Restaurant\u003c/a>, an upscale Southern-influenced restaurant in the city’s lively Uptown district, and one of the few Black-owned restaurants in the area.\u003c/p>\n\u003cp>It was a privilege to come on board as a restaurant partner, says Picán owner Michael LeBlanc. In addition to buying from the farm, the restaurant is hosting fundraising and goodwill-building dinners for West Oakland Farms once a month through the end of the year.\u003c/p>\n\u003cp>Brown, who concedes to knowing little about growing or cooking food, has enlisted Master Gardener Kelly Carlisle to oversee the effort. An ex-Navy officer and longtime East Oakland resident, Carlisle also runs the nonprofit \u003ca href=\"http://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>.\u003c/p>\n\u003cp>“Working with kids is one thing, working with adults who have been in prison is something else,” says Carlisle. “Some of my crew asks if they can go to the bathroom, that’s how engrained prison culture is for them.”\u003c/p>\n\u003cfigure id=\"attachment_100298\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg\" alt=\"Chard in the West Oakland sun.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-100298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chard in the West Oakland sun. \u003ccite>(Twilight Greenaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After Time Behind Bars, a Chance to Grow\u003c/strong>\u003c/p>\n\u003cp>In a matter of months, the team has built an obvious rapport. GaQuayla LaGrone, 32, began working at the farm in April. She had never farmed before and it took her a few weeks to get over her squeamishness around insects. LaGrone hopes to eventually start her own business making natural hair care products for African Americans. “I might even be able to use herbs or flowers from the farm in the products,” she says.\u003c/p>\n\u003cp>“Every day I come here I learn something new. I didn’t know that a lot of fruits start life as a flower; that just blew my mind,” says Ray Kidd, 26. He was incarcerated from age 16 to 23 for violent crimes, and wants to break free of the prison cycle: Both his biological parents are in federal prison.\u003c/p>\n\u003cp>West Oakland Farms is not the only local program that hires ex-inmates. \u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>, which builds community produce gardens, also hires former prisoners. But given the \u003ca href=\"http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0\">crushing numbers\u003c/a> of people exiting prison without work opportunities, there’s room for many more such undertakings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oakland & the World Enterprises board member and Grammy-award winning musician of Tony! Toni! Tone! fame D’wayne Wiggins grew up in the area. “Oakland was a different place when I was a child—I remember running outside and eating fruit from my neighbor’s plum trees. It can be that kind of place again,” he says. “I’m inspired by Brown’s commitment to bring about change and I’m confident this program will continue to grow.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/100285/former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start",
"authors": [
"5583",
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_13718",
"bayareabites_8770",
"bayareabites_2554",
"bayareabites_2035"
],
"tags": [
"bayareabites_14809",
"bayareabites_15232",
"bayareabites_14810",
"bayareabites_14811",
"bayareabites_14084",
"bayareabites_9998"
],
"featImg": "bayareabites_100297",
"label": "bayareabites"
},
"bayareabites_99849": {
"type": "posts",
"id": "bayareabites_99849",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99849",
"score": null,
"sort": [
1441926123000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1441926123,
"format": "standard",
"disqusTitle": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
"title": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n",
"disqusIdentifier": "99849 http://ww2.kqed.org/bayareabites/?p=99849",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/09/10/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1426,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1441991118,
"excerpt": "Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.",
"title": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor",
"datePublished": "2015-09-10T16:02:03-07:00",
"dateModified": "2015-09-11T10:05:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor",
"status": "publish",
"path": "/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor",
"authors": [
"5567"
],
"categories": [
"bayareabites_109",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_91",
"bayareabites_1873"
],
"tags": [
"bayareabites_8841",
"bayareabites_8624",
"bayareabites_11813",
"bayareabites_14774",
"bayareabites_1621",
"bayareabites_14813",
"bayareabites_14814",
"bayareabites_1344"
],
"featImg": "bayareabites_100280",
"label": "bayareabites"
},
"bayareabites_99879": {
"type": "posts",
"id": "bayareabites_99879",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99879",
"score": null,
"sort": [
1441053464000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1441053464,
"format": "standard",
"disqusTitle": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n",
"disqusIdentifier": "99879 http://ww2.kqed.org/bayareabites/?p=99879",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/31/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1154,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1441136130,
"excerpt": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was \"impossible\" and \"doomed to fail.\" He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was "impossible" and "doomed to fail." He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"datePublished": "2015-08-31T13:37:44-07:00",
"dateModified": "2015-09-01T12:35:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking",
"status": "publish",
"path": "/bayareabites/99879/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99879/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_8770",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807"
],
"tags": [
"bayareabites_14783",
"bayareabites_14784",
"bayareabites_2929",
"bayareabites_68"
],
"featImg": "bayareabites_99880",
"label": "bayareabites"
},
"bayareabites_99764": {
"type": "posts",
"id": "bayareabites_99764",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99764",
"score": null,
"sort": [
1440787536000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1440787536,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"title": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n",
"disqusIdentifier": "99764 http://ww2.kqed.org/bayareabites/?p=99764",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1641,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1481592874,
"excerpt": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
"title": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"datePublished": "2015-08-28T11:45:36-07:00",
"dateModified": "2016-12-12T17:34:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/99764/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99764/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay",
"authors": [
"5485"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_181",
"bayareabites_1873"
],
"tags": [
"bayareabites_10263",
"bayareabites_14726",
"bayareabites_9251"
],
"featImg": "bayareabites_99806",
"label": "source_bayareabites_99764"
},
"bayareabites_99798": {
"type": "posts",
"id": "bayareabites_99798",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99798",
"score": null,
"sort": [
1440693906000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440693906,
"format": "standard",
"disqusTitle": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
"disqusIdentifier": "99798 http://ww2.kqed.org/bayareabites/?p=99798",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/27/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 985,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1481592914,
"excerpt": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"datePublished": "2015-08-27T09:45:06-07:00",
"dateModified": "2016-12-12T17:35:14-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"status": "publish",
"path": "/bayareabites/99798/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99798/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_10077",
"bayareabites_14734"
],
"featImg": "bayareabites_99789",
"label": "bayareabites"
},
"bayareabites_99587": {
"type": "posts",
"id": "bayareabites_99587",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99587",
"score": null,
"sort": [
1440532388000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1440532388,
"format": "image",
"disqusTitle": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"title": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "99587 http://ww2.kqed.org/bayareabites/?p=99587",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/25/bay-area-bites-guide-to-8-places-to-buy-fresh-fish/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2003,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1546553321,
"excerpt": "The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.",
"title": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"datePublished": "2015-08-25T12:53:08-07:00",
"dateModified": "2019-01-03T14:08:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-8-places-to-buy-fresh-fish",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guide",
"path": "/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99648,99651,99650,99649",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99633,99635,99632,99634,99637,99638",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99629,99628,99622,99626,99624,99627,99621,99625,99620",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99611,99616,99612,99613,99614,99618,99615,99617,99619",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99588,99589,99590,99592,99591,99593,99594,99595",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"size": "full",
"link": "none",
"ids": "99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99652,99653,99654,99657,99656,99658,99655,99659",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99665,99664,99663,99661,99662",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99587/bay-area-bites-guide-to-8-places-to-buy-fresh-fish",
"authors": [
"1459"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_14727",
"bayareabites_376",
"bayareabites_12212",
"bayareabites_14725",
"bayareabites_8985",
"bayareabites_323"
],
"featImg": "bayareabites_99635",
"label": "source_bayareabites_99587"
},
"bayareabites_99675": {
"type": "posts",
"id": "bayareabites_99675",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99675",
"score": null,
"sort": [
1440466601000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440466601,
"format": "aside",
"disqusTitle": "Three Stone Hearth, A Worker-Owned Cooperative, Bottles Sustainability, Community and Love",
"title": "Three Stone Hearth, A Worker-Owned Cooperative, Bottles Sustainability, Community and Love",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_99685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/pickles1920.jpg\" alt=\"Jars of pickles at Three Stone Hearth.\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-99685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-400x311.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1440x1119.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1180x917.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-960x746.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jars of pickles at Three Stone Hearth. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I entered the long narrow refrigerator at \u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">Three Stone Hearth\u003c/a>, I scanned walls of shelves, lined with innumerable jars containing various broths, stews and spreads. As a devoted fan of glass jars (I even have one tattooed on my arm), I was looking forward to learning more about Three Stone Hearth’s commitment to local, organic, nutrient-dense, sustainably-sourced and packaged foodstuffs. The Berkeley-based business has developed a unique model for community-scale food preparation and processing that provides a weekly menu of \u003ca href=\"http://www.threestonehearth.com/our-foods/\" target=\"_blank\">readymade food items\u003c/a> for pickup or delivery. \u003c/p>\n\u003cfigure id=\"attachment_99683\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg\" alt=\"Jessica Prentice, a co-founder of Three Stone Hearth.\" width=\"1279\" height=\"853\" class=\"size-full wp-image-99683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-960x640.jpg 960w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Prentice, a co-founder of Three Stone Hearth. \u003ccite>(Foster Wiley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a recent \u003ca href=\"http://www.threestonehearth.com/education/\" target=\"_blank\">6-hour class\u003c/a> called \u003cem>Saturday in the Kitchen & Traditional Diets\u003c/em>, co-founder Jessica Prentice told the half-dozen attendees, “Food is sacred. To our ancestors,” she continued, “food was not just a commodity picked up at a grocery store, but nourishment that came from humans’ devoted relationship to the natural world.” \u003c/p>\n\u003cp> “The Mayans cooked their food on a three stone hearth,” Prentice explained, “which is the most universal hearth form on the planet with three stones surrounding a fire.” This tool was not only used to nourish the bodies of the Mayans, but also existed in their spirit world of the night sky where the stars told their \u003ca href=\"http://www.garone.net/maya.html\" target=\"_blank\">sacred story of creation\u003c/a>. \u003c/p>\n\u003cp>Three Stone Hearth, located at University Avenue in Berkeley, wears an imprint of the ancient Mayan oven as its logo to honor the sacredness of food and the significance of tradition. \u003c/p>\n\u003cfigure id=\"attachment_99681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/circles-1920.jpg\" alt=\"The three core values of Three Stone Hearth: Earth, Health and Heart.\" width=\"1920\" height=\"1690\" class=\"size-full wp-image-99681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-400x352.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-800x704.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1440x1268.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1180x1039.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-960x845.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The three core values of Three Stone Hearth: Earth, Health and Heart. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prentice also explained how the three “hearthstones” support the worker-owned cooperative business. She drew a three-circled Venn diagram on a blackboard and labeled the circles: earth, health and heart. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Under the value of earth lies the business’s sourcing of ingredients,” Prentice told us.” The kitchen makes signature, nutrient-dense, seasonal and freshly prepared foods, such as lentil chili with lamb, cultured gazpacho and cilantro-scallion pesto. Their menu changes weekly but always includes foods in the categories of “meat,” “do-it-yourself” and a “seasonal” section. \u003c/p>\n\u003cp>Three Stone Hearth is committed to using the most ecologically sound ingredients possible, from organic fruits and vegetable to pasture-raised meat (organic when possible). “The business invests in building a local food system by working with farmers over the long term,” said Prentice. For example, Three Stone Hearth paid a local farm extra money to raise a special group of organic and free-range chickens just for them. \u003c/p>\n\u003cp>Another element of their “earth” pillar is packaging. Three Stone Hearth makes prepared food for a diverse range of customers. Prentice specifies, “From parents with small children, people dealing with illness, the super-conscious--who are spiritually, economically and ecologically aware--and the just plain busy.” For a jar-lover like myself, Three Stone Hearth is a cylindrical glass heaven, they use reusable glass jars to package almost all of their food. Instead of having disposable plastic containers, they supply jars to their local kale-chip-maker and seaweed-harvester for their products sold in the store portion of Three Stone Hearth. \u003c/p>\n\u003cp>Fortunately, Berkeley has an exceptional composting system so the kitchen can compost all food scraps, boxes and paper. Prentice explained, “The earth operates in a cycle of return, while capitalism does not.” \u003c/p>\n\u003cp>\"Health\" is Three Stone Hearth’s second core value. The kitchen’s philosophy and menu is largely based on the work of \u003ca href=\"http://www.westonaprice.org/\" target=\"_blank\">Weston Price\u003c/a>, a dentist, who saw the teeth as a window into health. In the 1930s, Price traveled the world from Polynesia to Africa and Australia examining the teeth of Native communities who still ate traditional diets. He found that when people consumed their ancestral foods their wellness thrived and their dental health was exceptional. But when missionaries arrived and introduced a more Western diet, Price observed that in less than a year, the indigenous people’s teeth started to get cavities and fall out. He believed that the “foods of modern commerce” (including refined sugar, white flour, vegetable oils and canned goods) displaced the traditional nutrient-dense foods and wreaked havoc on people’s health.\u003c/p>\n\u003cp>\tSally Fallon, the president of the Weston A. Price Foundation, is the author of \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, the cookbook that she based on her own and Price’s research. Three Stone Hearth is rooted in the stance that our current food system is destroying human health and that we have much to learn from our ancestors.\u003c/p>\n\u003cp>Three Stone Hearth’s kitchen embraces the qualities of traditional diets in every dish. From their numerous fermented foods: kombucha, kefir, sauerkraut, kimchi and pickles to their use of all parts of the animal through paté, bone broth, stews and meatballs. If you want to take some traditional food knowledge to-go you can purchase a copy of Prentice cookbook’s \u003ca href=\"http://www.amazon.com/Full-Moon-Feast-Hunger-Connection/dp/1933392002\" target=\"_blank\">Full Moon Harvest\u003c/a>, that follows the 13 lunar cycles of the agrarian year to dish out her wisdom.\u003c/p>\n\u003cfigure id=\"attachment_99686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg\" alt=\"13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka\" width=\"1920\" height=\"1038\" class=\"size-full wp-image-99686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-400x216.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-800x433.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1440x779.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1180x638.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-960x519.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger. Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka \u003ccite>(Mary Dee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final hearthstone supporting the Berkeley business is \"heart.\" Three Stone Hearth is a worker-owned cooperative with 14 worker-owners and 28 full and part-time paid employees. Customers know that each bite of beef stew that they enjoy is not only nutrient dense but filled with love. Customers and workers interact like family and Prentice takes customer feedback seriously. She also speaks to the importance of distribution of power, authority and capital close to the labor. Three Stone Hearth runs on a \u003ca href=\"http://www.holacracy.org/how-it-works/\" target=\"_blank\">Holacratic system\u003c/a>, which removes power from a management hierarchy and distributes it across clear roles. Staff is given space to be creative and follow their passions, which then benefit the entire community. \u003c/p>\n\u003cfigure id=\"attachment_99682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/meal-1920.jpg\" alt=\"A Three-Stone Hearth staff lunch.\" width=\"1920\" height=\"1490\" class=\"size-full wp-image-99682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-400x310.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-800x621.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1440x1118.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1180x916.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-960x745.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Three-Stone Hearth staff lunch. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One way I got to experience the kitchen staff’s culture was by helping prepare an elaborate lunch. The staff eats lunch together everyday, which allows everyone to slow down and appreciate the fruits of their labor. We sat down with a bubbly glass of kombucha and a plate full of breaded eggplant, sauerkraut, rice topped with tripe (I never thought that I’d put that in my mouth and exclaim how good it was), salad and fruit. \u003c/p>\n\u003cp>Just like the glass jars they use to house their delicious food, Three Stone Hearth values transparency. Prentice explained that the transparency of their business is a driving force behind their classes along with their desire to bring the community together to explore the sacredness of food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">\u003cstrong>Three Stone Hearth\u003c/strong>\u003c/a>\u003cbr>\n1581 University Ave [\u003ca href=\"https://goo.gl/6LRBlP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nTel: (510) 981-1334\u003cbr>\nHours: Wed 5-7pm, Thu 10am-4pm, Sat 9am-2pm, Closed Mon, Tue, Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Three-Stone-Hearth/80525534931?fref=ts\" target=\"_blank\">Three Stone Hearth\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/3StoneHearth\" target=\"_blank\">@3StoneHearth\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "99675 http://ww2.kqed.org/bayareabites/?p=99675",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/24/three-stone-hearth-a-worker-owned-cooperative-bottles-sustainability-community-and-love/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1210,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1440532607,
"excerpt": "Three Stone Hearth in Berkeley calls upon the wisdom from traditional diets to fill the bellies of the community with local, organic, sustainably-sourced and nutrient-dense food. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Three Stone Hearth in Berkeley calls upon the wisdom from traditional diets to fill the bellies of the community with local, organic, sustainably-sourced and nutrient-dense food. \r\n",
"title": "Three Stone Hearth, A Worker-Owned Cooperative, Bottles Sustainability, Community and Love | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Three Stone Hearth, A Worker-Owned Cooperative, Bottles Sustainability, Community and Love",
"datePublished": "2015-08-24T18:36:41-07:00",
"dateModified": "2015-08-25T12:56:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "three-stone-hearth-a-worker-owned-cooperative-bottles-sustainability-community-and-love",
"status": "publish",
"path": "/bayareabites/99675/three-stone-hearth-a-worker-owned-cooperative-bottles-sustainability-community-and-love",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_99685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/pickles1920.jpg\" alt=\"Jars of pickles at Three Stone Hearth.\" width=\"1920\" height=\"1492\" class=\"size-full wp-image-99685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-400x311.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1440x1119.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-1180x917.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/pickles1920-960x746.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jars of pickles at Three Stone Hearth. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I entered the long narrow refrigerator at \u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">Three Stone Hearth\u003c/a>, I scanned walls of shelves, lined with innumerable jars containing various broths, stews and spreads. As a devoted fan of glass jars (I even have one tattooed on my arm), I was looking forward to learning more about Three Stone Hearth’s commitment to local, organic, nutrient-dense, sustainably-sourced and packaged foodstuffs. The Berkeley-based business has developed a unique model for community-scale food preparation and processing that provides a weekly menu of \u003ca href=\"http://www.threestonehearth.com/our-foods/\" target=\"_blank\">readymade food items\u003c/a> for pickup or delivery. \u003c/p>\n\u003cfigure id=\"attachment_99683\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg\" alt=\"Jessica Prentice, a co-founder of Three Stone Hearth.\" width=\"1279\" height=\"853\" class=\"size-full wp-image-99683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/MG_5652_jessica-final-960x640.jpg 960w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Prentice, a co-founder of Three Stone Hearth. \u003ccite>(Foster Wiley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a recent \u003ca href=\"http://www.threestonehearth.com/education/\" target=\"_blank\">6-hour class\u003c/a> called \u003cem>Saturday in the Kitchen & Traditional Diets\u003c/em>, co-founder Jessica Prentice told the half-dozen attendees, “Food is sacred. To our ancestors,” she continued, “food was not just a commodity picked up at a grocery store, but nourishment that came from humans’ devoted relationship to the natural world.” \u003c/p>\n\u003cp> “The Mayans cooked their food on a three stone hearth,” Prentice explained, “which is the most universal hearth form on the planet with three stones surrounding a fire.” This tool was not only used to nourish the bodies of the Mayans, but also existed in their spirit world of the night sky where the stars told their \u003ca href=\"http://www.garone.net/maya.html\" target=\"_blank\">sacred story of creation\u003c/a>. \u003c/p>\n\u003cp>Three Stone Hearth, located at University Avenue in Berkeley, wears an imprint of the ancient Mayan oven as its logo to honor the sacredness of food and the significance of tradition. \u003c/p>\n\u003cfigure id=\"attachment_99681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/circles-1920.jpg\" alt=\"The three core values of Three Stone Hearth: Earth, Health and Heart.\" width=\"1920\" height=\"1690\" class=\"size-full wp-image-99681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-400x352.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-800x704.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1440x1268.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-1180x1039.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/circles-1920-960x845.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The three core values of Three Stone Hearth: Earth, Health and Heart. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prentice also explained how the three “hearthstones” support the worker-owned cooperative business. She drew a three-circled Venn diagram on a blackboard and labeled the circles: earth, health and heart. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Under the value of earth lies the business’s sourcing of ingredients,” Prentice told us.” The kitchen makes signature, nutrient-dense, seasonal and freshly prepared foods, such as lentil chili with lamb, cultured gazpacho and cilantro-scallion pesto. Their menu changes weekly but always includes foods in the categories of “meat,” “do-it-yourself” and a “seasonal” section. \u003c/p>\n\u003cp>Three Stone Hearth is committed to using the most ecologically sound ingredients possible, from organic fruits and vegetable to pasture-raised meat (organic when possible). “The business invests in building a local food system by working with farmers over the long term,” said Prentice. For example, Three Stone Hearth paid a local farm extra money to raise a special group of organic and free-range chickens just for them. \u003c/p>\n\u003cp>Another element of their “earth” pillar is packaging. Three Stone Hearth makes prepared food for a diverse range of customers. Prentice specifies, “From parents with small children, people dealing with illness, the super-conscious--who are spiritually, economically and ecologically aware--and the just plain busy.” For a jar-lover like myself, Three Stone Hearth is a cylindrical glass heaven, they use reusable glass jars to package almost all of their food. Instead of having disposable plastic containers, they supply jars to their local kale-chip-maker and seaweed-harvester for their products sold in the store portion of Three Stone Hearth. \u003c/p>\n\u003cp>Fortunately, Berkeley has an exceptional composting system so the kitchen can compost all food scraps, boxes and paper. Prentice explained, “The earth operates in a cycle of return, while capitalism does not.” \u003c/p>\n\u003cp>\"Health\" is Three Stone Hearth’s second core value. The kitchen’s philosophy and menu is largely based on the work of \u003ca href=\"http://www.westonaprice.org/\" target=\"_blank\">Weston Price\u003c/a>, a dentist, who saw the teeth as a window into health. In the 1930s, Price traveled the world from Polynesia to Africa and Australia examining the teeth of Native communities who still ate traditional diets. He found that when people consumed their ancestral foods their wellness thrived and their dental health was exceptional. But when missionaries arrived and introduced a more Western diet, Price observed that in less than a year, the indigenous people’s teeth started to get cavities and fall out. He believed that the “foods of modern commerce” (including refined sugar, white flour, vegetable oils and canned goods) displaced the traditional nutrient-dense foods and wreaked havoc on people’s health.\u003c/p>\n\u003cp>\tSally Fallon, the president of the Weston A. Price Foundation, is the author of \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, the cookbook that she based on her own and Price’s research. Three Stone Hearth is rooted in the stance that our current food system is destroying human health and that we have much to learn from our ancestors.\u003c/p>\n\u003cp>Three Stone Hearth’s kitchen embraces the qualities of traditional diets in every dish. From their numerous fermented foods: kombucha, kefir, sauerkraut, kimchi and pickles to their use of all parts of the animal through paté, bone broth, stews and meatballs. If you want to take some traditional food knowledge to-go you can purchase a copy of Prentice cookbook’s \u003ca href=\"http://www.amazon.com/Full-Moon-Feast-Hunger-Connection/dp/1933392002\" target=\"_blank\">Full Moon Harvest\u003c/a>, that follows the 13 lunar cycles of the agrarian year to dish out her wisdom.\u003c/p>\n\u003cfigure id=\"attachment_99686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg\" alt=\"13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka\" width=\"1920\" height=\"1038\" class=\"size-full wp-image-99686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-400x216.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-800x433.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1440x779.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-1180x638.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/three-stone-hearth-group1920-960x519.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">13 of the current worker-owners: back row L-R: Andy Renard, Porsche Combash, Linda Kallenberger. Front, L to R: Sandra Kyle, Shannon Lott, Connie Del Rio, Misa Koketsu, Otto Thorsen, Hanna Towers, Mud Hut, Jessica Prentice, Mary Dee, Raty Syka \u003ccite>(Mary Dee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final hearthstone supporting the Berkeley business is \"heart.\" Three Stone Hearth is a worker-owned cooperative with 14 worker-owners and 28 full and part-time paid employees. Customers know that each bite of beef stew that they enjoy is not only nutrient dense but filled with love. Customers and workers interact like family and Prentice takes customer feedback seriously. She also speaks to the importance of distribution of power, authority and capital close to the labor. Three Stone Hearth runs on a \u003ca href=\"http://www.holacracy.org/how-it-works/\" target=\"_blank\">Holacratic system\u003c/a>, which removes power from a management hierarchy and distributes it across clear roles. Staff is given space to be creative and follow their passions, which then benefit the entire community. \u003c/p>\n\u003cfigure id=\"attachment_99682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/meal-1920.jpg\" alt=\"A Three-Stone Hearth staff lunch.\" width=\"1920\" height=\"1490\" class=\"size-full wp-image-99682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-400x310.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-800x621.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1440x1118.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-1180x916.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/meal-1920-960x745.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Three-Stone Hearth staff lunch. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One way I got to experience the kitchen staff’s culture was by helping prepare an elaborate lunch. The staff eats lunch together everyday, which allows everyone to slow down and appreciate the fruits of their labor. We sat down with a bubbly glass of kombucha and a plate full of breaded eggplant, sauerkraut, rice topped with tripe (I never thought that I’d put that in my mouth and exclaim how good it was), salad and fruit. \u003c/p>\n\u003cp>Just like the glass jars they use to house their delicious food, Three Stone Hearth values transparency. Prentice explained that the transparency of their business is a driving force behind their classes along with their desire to bring the community together to explore the sacredness of food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\">\u003cstrong>Three Stone Hearth\u003c/strong>\u003c/a>\u003cbr>\n1581 University Ave [\u003ca href=\"https://goo.gl/6LRBlP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94703\u003cbr>\nTel: (510) 981-1334\u003cbr>\nHours: Wed 5-7pm, Thu 10am-4pm, Sat 9am-2pm, Closed Mon, Tue, Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Three-Stone-Hearth/80525534931?fref=ts\" target=\"_blank\">Three Stone Hearth\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/3StoneHearth\" target=\"_blank\">@3StoneHearth\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99675/three-stone-hearth-a-worker-owned-cooperative-bottles-sustainability-community-and-love",
"authors": [
"5404"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_1875"
],
"tags": [
"bayareabites_14723",
"bayareabites_14724"
],
"featImg": "bayareabites_99682",
"label": "bayareabites"
},
"bayareabites_99308": {
"type": "posts",
"id": "bayareabites_99308",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99308",
"score": null,
"sort": [
1439839036000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1439839036,
"format": "standard",
"disqusTitle": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
"title": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n",
"disqusIdentifier": "99308 http://ww2.kqed.org/bayareabites/?p=99308",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 999,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1439926435,
"excerpt": "Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ",
"title": "UC Berkeley Now Offers a Minor in the Study of Food Systems | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
"datePublished": "2015-08-17T12:17:16-07:00",
"dateModified": "2015-08-18T12:33:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems",
"status": "publish",
"path": "/bayareabites/99308/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99308/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems",
"authors": [
"5567"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_64",
"bayareabites_10028",
"bayareabites_60"
],
"tags": [
"bayareabites_14704",
"bayareabites_14124",
"bayareabites_14705",
"bayareabites_14703",
"bayareabites_97",
"bayareabites_9649"
],
"featImg": "bayareabites_99376",
"label": "bayareabites"
},
"bayareabites_99122": {
"type": "posts",
"id": "bayareabites_99122",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99122",
"score": null,
"sort": [
1439017771000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1439017771,
"format": "standard",
"disqusTitle": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
"title": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "99122 http://ww2.kqed.org/bayareabites/?p=99122",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1728,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1439136584,
"excerpt": "Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.",
"title": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
"datePublished": "2015-08-08T00:09:31-07:00",
"dateModified": "2015-08-09T09:09:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "foodie-guide-to-outside-lands-2015",
"status": "publish",
"path": "/bayareabites/99122/foodie-guide-to-outside-lands-2015",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99122/foodie-guide-to-outside-lands-2015",
"authors": [
"3243",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_10",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_1123",
"bayareabites_8369",
"bayareabites_14695",
"bayareabites_2565",
"bayareabites_2599",
"bayareabites_443"
],
"featImg": "bayareabites_99155",
"label": "bayareabites"
},
"bayareabites_98622": {
"type": "posts",
"id": "bayareabites_98622",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98622",
"score": null,
"sort": [
1438352175000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1438352175,
"format": "standard",
"disqusTitle": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area",
"title": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Us Bay Area residents can be a proud bunch when it comes to food. And justifiably so! With a climate that guarantees us picture perfect produce year round, we live in a veritable Eden of fresh, delicious food, far, far away from places with canned vegetables and \u003ca href=\"http://www.nytimes.com/2015/04/15/dining/dont-mess-with-my-breakfast-sandwich.html\" target=\"_blank\">bizarre obsessions\u003c/a> with egg sandwiches--places like the Midwest or the East Coast.\u003c/p>\n\u003cp>Yet, there’s one area that they’ve got us beat: frozen custard, a frozen Midwest and East Coast treat that’s rich, creamy and definitely better than ice cream.\u003c/p>\n\u003cp>At least, that’s what you’ll hear from the collection of Midwest and East Coast transplants bringing frozen custard to the Bay Area, a growing group that includes \u003ca href=\"http://www.flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a> in Oakland, \u003ca href=\"http://www.thevelvetscoop.com/\" target=\"_blank\">The Velvet Scoop\u003c/a> in San Francisco, \u003ca href=\"http://www.ritasfranchises.com/stores/store.cfm/Castro%20Valley-94546/store/2895\" target=\"_blank\">Rita’s\u003c/a> in Castro Valley, and food trucks like \u003ca href=\"http://www.lexiesfrozencustard.com/\" target=\"_blank\">Lexie's Frozen Custard,\u003c/a> \u003ca href=\"http://www.frozenkuhsterd.com/\" target=\"_blank\">Frozen Kuhsterd \u003c/a>and \u003ca href=\"http://izzyafrozenicecreamcustard.com/index.html\" target=\"_blank\">IzzyA's\u003c/a>. Armed with patient explanations and lots of egg yolks, they’re introducing the ice cream lovers of the Bay Area to the pleasures of custards, concretes and gelati. And they’re not the only ones who’ve recognized custard’s potential in the Bay Area. In February, East Coast custard and Italian ice chain \u003ca href=\"http://sf.eater.com/2015/2/12/8027175/ritas-italian-ice-northern-california-60-locations\" target=\"_blank\">Rita’s announced\u003c/a> their plans to open 60 stores in Northern California over the next few years. And later that month, Oakland-born \u003ca href=\"http://www.dreyers.com/FrozenCustard\" target=\"_blank\">Dreyer's introduced \u003c/a>a line of packaged frozen custards coming to a freezer aisle near you.\u003c/p>\n\u003cp>So, what is this beloved treat? Frozen custard is a form of ice cream that's denser and richer than your typical pint, and is governed by the \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\" target=\"_blank\">FDA’s strict rules\u003c/a>, which ensure that custard is always made with at least 1.4 egg yolk solids by weight, giving it a silky richness.\u003c/p>\n\u003cfigure id=\"attachment_98624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg\" alt=\"A cone at the Velvet Scoop in the Mission.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-98624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1400x930.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-960x638.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cone at the Velvet Scoop in the Mission. \u003ccite>(Velvet Scoop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It also has less air whipped into it than ice cream. When making ice cream, the percent of volume increase due to the air added is referred to \u003ca href=\"http://www.idfa.org/news-views/media-kits/ice-cream/ice-cream-labeling\" target=\"_blank\">as overrun.\u003c/a> While ice cream can have up to 100% overrun (meaning that half the volume of your pint of butter pecan is air), frozen custard typically has much less (around 20-25%), making it dense smoothness. Since it’s typically made to order and never frozen, it also has the easier to eat texture of soft serve.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen custard was invented in 1919 when Coney Island ice cream sellers Archie and Elton Kohr \u003ca href=\"http://www.kohrbros.com/coney.html\" target=\"_blank\">added egg to their ice cream\u003c/a> to keep their product from melting too quickly. It was successful and the dessert got a boost in 1933 when it was exhibited at the Chicago World’s Fair. The dessert spread around the country, becoming \u003ca href=\"http://ediblemilwaukee.com/vintage-eats/how-milwaukee-earned-its-custard-crown/\" target=\"_blank\">especially popular\u003c/a> in Milwaukee, where it has become a regional treat aided by the state’s robust dairy industry.\u003c/p>\n\u003cfigure id=\"attachment_98625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/20150725_161059-2.jpg\" alt=\"Flavor Brigade's slogan: "Philly's Best Now Available in the West"\" width=\"1920\" height=\"1199\" class=\"size-full wp-image-98625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1400x874.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-960x600.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavor Brigade's slogan: \"Philly's Best Now Available in the West\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Bay Area custard shops have Midwestern roots. Oakland’s Flavor Brigade, the Bay Area’s first custard shop, was started in 2010 by childhood friends Braedon Galloway and Justin Mruskovic from Philadelphia who couldn’t find any good custard options after moving to the area. Their venture proved so successful that they opened a second shop in Pleasanton earlier this month. Velvet Scoop owner Zoe Madigan grew up making frozen custard with her grandparents in Illinois and eventually left her tech job to open up her shop in the Mission last year. And after Milwaukee native Tom Tankka introduced his wife Tina to the city’s famous \u003ca href=\"https://www.kopps.com/\" target=\"_blank\">Kopp’s Frozen Custard\u003c/a>, she fell in love with the dessert, and the two decided to start a frozen custard food truck last year, where they offer flavors more unusual than the typical chocolate and vanilla: mojito lime rickey custard, strawberry apricot sorbet, and boba frozen custard floats.\u003c/p>\n\u003cp>And the new shops aren’t just offering custard. Frozen custard has a whole entourage of desserts that go with it. There’s the concrete, which the Velvet Scoop specializes in: a generous amount of creamy soft serve combined with toppings like Nutella, cornflakes or butterscotch, that’s thick enough to be \u003ca href=\"http://www.yelp.com/biz_photos/the-velvet-scoop-san-francisco#XrlogBW2Ki-VzwDP3evTHA\" target=\"_blank\">served upside down\u003c/a>. Then there’s the gelati-- fruit flavored Italian ice topped with custard, typically vanilla, custard--that the chain Rita’s, which has a location in Castro Valley, offers. Flavor Brigade has something similar called the Mummers Mix, named for Philadelphia's colorful New Year’s Day \u003ca href=\"https://en.wikipedia.org/wiki/Mummers_Parade\" target=\"_blank\">parade\u003c/a>.\u003c/p>\n\u003cp>It’s been easy for the Bay Area shops to gain momentum: there’s a built-in audience of Midwestern transplants eager for their cherished custard: “A long-running joke at The Velvet Scoop is that we’ve met every San Franciscan with roots in Milwaukee, St. Louis, and Chicago, the modern-day frozen custard capital cities,” Velvet Scoop’s Zoe Madigan said in an email.\u003c/p>\n\u003cp>It’s the natives that take a little more convincing. “Some people come and say, ‘Is this custard, like pudding?’” said Tina Tankka. But while bringing custard to the Bay may require a little more explanation, the shop owners say it’s quickly converting us locals.\u003c/p>\n\u003cfigure id=\"attachment_98627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0609.jpg\" alt=\"A 2nd Street from Oakland's Flavor Brigade.\" width=\"1920\" height=\"1676\" class=\"size-full wp-image-98627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1440x1257.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1400x1222.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1180x1030.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2nd Street from Oakland's Flavor Brigade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We serve frozen custard to everyone from giggly youth soccer teams, to chatty book clubs, people who’ve lived in The Mission for generations, newcomers, business people, artists, musicians, families, friends, tourists, techies, and everyone in between. Collectively, our staff speaks English, Spanish, Chinese, and French; we’ve served customers in each of those languages,” Madigan said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Some of them ask, is it ice cream? No, we say. It’s better than ice cream,” Tankka said. “Then we give them a taste. We insist on the tasting. And once they have a taste, they’re hooked.”\u003c/p>\n\n",
"disqusIdentifier": "98622 http://ww2.kqed.org/bayareabites/?p=98622",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1012,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1438809954,
"excerpt": "Frozen custard is supposedly better than ice cream. It is historically a Midwestern and East Coast treat and a number of shops are springing up in the Bay Area serving this frozen dessert. Shelby Pope shares the story behind frozen custard and tells you the best local spots to get it. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Frozen custard is supposedly better than ice cream. It is historically a Midwestern and East Coast treat and a number of shops are springing up in the Bay Area serving this frozen dessert. Shelby Pope shares the story behind frozen custard and tells you the best local spots to get it. ",
"title": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area",
"datePublished": "2015-07-31T07:16:15-07:00",
"dateModified": "2015-08-05T14:25:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "better-than-ice-cream-frozen-custard-comes-to-the-bay-area",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"source": "Food Trends",
"path": "/bayareabites/98622/better-than-ice-cream-frozen-custard-comes-to-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Us Bay Area residents can be a proud bunch when it comes to food. And justifiably so! With a climate that guarantees us picture perfect produce year round, we live in a veritable Eden of fresh, delicious food, far, far away from places with canned vegetables and \u003ca href=\"http://www.nytimes.com/2015/04/15/dining/dont-mess-with-my-breakfast-sandwich.html\" target=\"_blank\">bizarre obsessions\u003c/a> with egg sandwiches--places like the Midwest or the East Coast.\u003c/p>\n\u003cp>Yet, there’s one area that they’ve got us beat: frozen custard, a frozen Midwest and East Coast treat that’s rich, creamy and definitely better than ice cream.\u003c/p>\n\u003cp>At least, that’s what you’ll hear from the collection of Midwest and East Coast transplants bringing frozen custard to the Bay Area, a growing group that includes \u003ca href=\"http://www.flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a> in Oakland, \u003ca href=\"http://www.thevelvetscoop.com/\" target=\"_blank\">The Velvet Scoop\u003c/a> in San Francisco, \u003ca href=\"http://www.ritasfranchises.com/stores/store.cfm/Castro%20Valley-94546/store/2895\" target=\"_blank\">Rita’s\u003c/a> in Castro Valley, and food trucks like \u003ca href=\"http://www.lexiesfrozencustard.com/\" target=\"_blank\">Lexie's Frozen Custard,\u003c/a> \u003ca href=\"http://www.frozenkuhsterd.com/\" target=\"_blank\">Frozen Kuhsterd \u003c/a>and \u003ca href=\"http://izzyafrozenicecreamcustard.com/index.html\" target=\"_blank\">IzzyA's\u003c/a>. Armed with patient explanations and lots of egg yolks, they’re introducing the ice cream lovers of the Bay Area to the pleasures of custards, concretes and gelati. And they’re not the only ones who’ve recognized custard’s potential in the Bay Area. In February, East Coast custard and Italian ice chain \u003ca href=\"http://sf.eater.com/2015/2/12/8027175/ritas-italian-ice-northern-california-60-locations\" target=\"_blank\">Rita’s announced\u003c/a> their plans to open 60 stores in Northern California over the next few years. And later that month, Oakland-born \u003ca href=\"http://www.dreyers.com/FrozenCustard\" target=\"_blank\">Dreyer's introduced \u003c/a>a line of packaged frozen custards coming to a freezer aisle near you.\u003c/p>\n\u003cp>So, what is this beloved treat? Frozen custard is a form of ice cream that's denser and richer than your typical pint, and is governed by the \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\" target=\"_blank\">FDA’s strict rules\u003c/a>, which ensure that custard is always made with at least 1.4 egg yolk solids by weight, giving it a silky richness.\u003c/p>\n\u003cfigure id=\"attachment_98624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg\" alt=\"A cone at the Velvet Scoop in the Mission.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-98624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1400x930.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-960x638.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cone at the Velvet Scoop in the Mission. \u003ccite>(Velvet Scoop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It also has less air whipped into it than ice cream. When making ice cream, the percent of volume increase due to the air added is referred to \u003ca href=\"http://www.idfa.org/news-views/media-kits/ice-cream/ice-cream-labeling\" target=\"_blank\">as overrun.\u003c/a> While ice cream can have up to 100% overrun (meaning that half the volume of your pint of butter pecan is air), frozen custard typically has much less (around 20-25%), making it dense smoothness. Since it’s typically made to order and never frozen, it also has the easier to eat texture of soft serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Frozen custard was invented in 1919 when Coney Island ice cream sellers Archie and Elton Kohr \u003ca href=\"http://www.kohrbros.com/coney.html\" target=\"_blank\">added egg to their ice cream\u003c/a> to keep their product from melting too quickly. It was successful and the dessert got a boost in 1933 when it was exhibited at the Chicago World’s Fair. The dessert spread around the country, becoming \u003ca href=\"http://ediblemilwaukee.com/vintage-eats/how-milwaukee-earned-its-custard-crown/\" target=\"_blank\">especially popular\u003c/a> in Milwaukee, where it has become a regional treat aided by the state’s robust dairy industry.\u003c/p>\n\u003cfigure id=\"attachment_98625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/20150725_161059-2.jpg\" alt=\"Flavor Brigade's slogan: "Philly's Best Now Available in the West"\" width=\"1920\" height=\"1199\" class=\"size-full wp-image-98625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1400x874.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-960x600.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavor Brigade's slogan: \"Philly's Best Now Available in the West\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Bay Area custard shops have Midwestern roots. Oakland’s Flavor Brigade, the Bay Area’s first custard shop, was started in 2010 by childhood friends Braedon Galloway and Justin Mruskovic from Philadelphia who couldn’t find any good custard options after moving to the area. Their venture proved so successful that they opened a second shop in Pleasanton earlier this month. Velvet Scoop owner Zoe Madigan grew up making frozen custard with her grandparents in Illinois and eventually left her tech job to open up her shop in the Mission last year. And after Milwaukee native Tom Tankka introduced his wife Tina to the city’s famous \u003ca href=\"https://www.kopps.com/\" target=\"_blank\">Kopp’s Frozen Custard\u003c/a>, she fell in love with the dessert, and the two decided to start a frozen custard food truck last year, where they offer flavors more unusual than the typical chocolate and vanilla: mojito lime rickey custard, strawberry apricot sorbet, and boba frozen custard floats.\u003c/p>\n\u003cp>And the new shops aren’t just offering custard. Frozen custard has a whole entourage of desserts that go with it. There’s the concrete, which the Velvet Scoop specializes in: a generous amount of creamy soft serve combined with toppings like Nutella, cornflakes or butterscotch, that’s thick enough to be \u003ca href=\"http://www.yelp.com/biz_photos/the-velvet-scoop-san-francisco#XrlogBW2Ki-VzwDP3evTHA\" target=\"_blank\">served upside down\u003c/a>. Then there’s the gelati-- fruit flavored Italian ice topped with custard, typically vanilla, custard--that the chain Rita’s, which has a location in Castro Valley, offers. Flavor Brigade has something similar called the Mummers Mix, named for Philadelphia's colorful New Year’s Day \u003ca href=\"https://en.wikipedia.org/wiki/Mummers_Parade\" target=\"_blank\">parade\u003c/a>.\u003c/p>\n\u003cp>It’s been easy for the Bay Area shops to gain momentum: there’s a built-in audience of Midwestern transplants eager for their cherished custard: “A long-running joke at The Velvet Scoop is that we’ve met every San Franciscan with roots in Milwaukee, St. Louis, and Chicago, the modern-day frozen custard capital cities,” Velvet Scoop’s Zoe Madigan said in an email.\u003c/p>\n\u003cp>It’s the natives that take a little more convincing. “Some people come and say, ‘Is this custard, like pudding?’” said Tina Tankka. But while bringing custard to the Bay may require a little more explanation, the shop owners say it’s quickly converting us locals.\u003c/p>\n\u003cfigure id=\"attachment_98627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0609.jpg\" alt=\"A 2nd Street from Oakland's Flavor Brigade.\" width=\"1920\" height=\"1676\" class=\"size-full wp-image-98627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1440x1257.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1400x1222.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1180x1030.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2nd Street from Oakland's Flavor Brigade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We serve frozen custard to everyone from giggly youth soccer teams, to chatty book clubs, people who’ve lived in The Mission for generations, newcomers, business people, artists, musicians, families, friends, tourists, techies, and everyone in between. Collectively, our staff speaks English, Spanish, Chinese, and French; we’ve served customers in each of those languages,” Madigan said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Some of them ask, is it ice cream? No, we say. It’s better than ice cream,” Tankka said. “Then we give them a taste. We insist on the tasting. And once they have a taste, they’re hooked.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98622/better-than-ice-cream-frozen-custard-comes-to-the-bay-area",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_1653",
"bayareabites_2090",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_90"
],
"tags": [
"bayareabites_14670",
"bayareabites_14666",
"bayareabites_14668",
"bayareabites_312",
"bayareabites_14669",
"bayareabites_14667",
"bayareabites_14671"
],
"featImg": "bayareabites_98626",
"label": "source_bayareabites_98622"
},
"bayareabites_98749": {
"type": "posts",
"id": "bayareabites_98749",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98749",
"score": null,
"sort": [
1438295473000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1438295473,
"format": "standard",
"disqusTitle": "GUIDE: Here's Your GastroMagic Line-Up For Outside Lands 2015",
"title": "GUIDE: Here's Your GastroMagic Line-Up For Outside Lands 2015",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With 77 restaurants, 38 wineries, 32 breweries and numerous cocktail bars, the \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">food\u003c/a> offerings at San Francisco's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> (Friday, August 7 - Sunday, August 9) are almost as big a deal as \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">the musical headliners\u003c/a>. As local anticipation reaches fever pitch, organizers have just released the official line-up for the festival's \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a> foodie extravaganza!\u003c/p>\n\u003cp>As with all things Outside Lands, the offerings are plentiful (for which, read: daunting) -- so we're here to break things down for you. Read on, or scroll down for the line-up in full...\u003c/p>\n\u003cfigure id=\"attachment_98781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/gastromagic-stage.jpg\" alt=\"The GastroMagic stage at last year's Outside Lands\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The GastroMagic stage at last year's Outside Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>To quote festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a stage \"devoted to fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery.\" (Of course!) Basically, it's an imaginative, frequently-interactive onstage foodie experience that goes way beyond standing in line for a hot dog before \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">your favorite band\u003c/a> starts their set, and was a roaring success when it premiered at last year's festival. Think: the world's weirdest food expo where you might be asked to dance for your food. The whole thing is co-curated by San Francisco's \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a> team, a community of local chefs who almost certainly know what they're talking about.\u003c/p>\n\u003cfigure id=\"attachment_98778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/chris.jpg\" alt=\"Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the \"wooded wonderland\" that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival's home of Golden Gate Park\u003c/a>, and there'll also be GastroMagic events neighboring that stage. \"Performances\" will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003cp>If you're asking \"how can I go to Outside Lands,\" I regret to inform you that train has sailed: \u003ca href=\"http://www.sfoutsidelands.com/tickets\" target=\"_blank\">tickets sold out long ago\u003c/a>. Sorry.\u003c/p>\n\u003ch3>What can I see?\u003c/h3>\n\u003cp>What \u003cem>can't\u003c/em> you see? From the expected (talks from experts and live demonstrations) to the joyfully bizarre (magic, dance-offs, sushi karaoke), we've got the full line-up below. Here are a few of our stand-outs picks, mainly because they sound like tons of fun:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/morimoto-karaoke\" target=\"_blank\">Morimoto Karaoke\u003c/a> \u003c/strong>(5:30pm, Friday, Aug 7)\u003cbr>\n\u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Iron Chef Morimoto\u003c/a> rolls sushi and performs karaoke, potentially at the same time. What more do you need to know?\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/truffle-shuffle\" target=\"_blank\">Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/a> \u003c/strong>(1:50pm, Saturday, Aug 8)\u003cbr>\nChef \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Adam Sobel \u003c/a>from foodie icon Michael Mina's cooking coterie \u003ca href=\"http://www.michaelmina.net/\" target=\"_blank\">The Mina Group\u003c/a> reinterprets the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">Truffle Shuffle\u003c/a> dance, aided by instructor \u003ca href=\"http://juliahubara.zumba.com/\" target=\"_blank\">Julia Hubara\u003c/a>. Oh, and you will have to shuffle yourself for a taste of Chef's Truffle Ribeye Cheesesteak. (Click \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">here \u003c/a>for a reminder of the Truffle Shuffle, courtesy of \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em>.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch\" target=\"_blank\">Beignets & Bounce Brunch with Big Freedia & Brenda’s Soul Food\u003c/a>\u003c/strong>\u003cem> \u003c/em>(3:10pm, Saturday, Aug 8)\u003cbr>\nYou want some of \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda\u003c/a>'s famous beignets? \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a> will make you twerk for them. Watch a video from last year to see what you're letting yourself in for.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=pGwxP_xV450\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/pb-and-mj\" target=\"_blank\">PB & MJ \u003c/a>\u003c/strong>(7:40pm, Saturday, Aug 8)\u003cbr>\nHear the hits of Michael Jackson while eating Peanut Butter Fudge Ripple ice cream provided by \u003ca href=\"http://www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a>. Smooth!\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/food-fight\" target=\"_blank\">\u003cstrong>Food Fight with Pete Holmes - Ne Timeas vs Big Night\u003c/strong> \u003c/a>(3:50pm, Sunday, Aug 9)\u003cbr>\nAn epic game show on the GastroMagic stage with representatives from Bay Area food titans \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> (\u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">Flour + Water\u003c/a>, \u003ca href=\"http://www.centralkitchensf.com/\" target=\"_blank\">Central Kitchen\u003c/a>) and \u003ca href=\"https://www.facebook.com/BigNightRestaurantGroup\" target=\"_blank\">Big Night\u003c/a> (\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">Marlowe\u003c/a>, \u003ca href=\"http://thecavaliersf.com/\" target=\"_blank\">The Cavalier\u003c/a>.). We're promised that \"only one survives,\" which seems harsh.\u003c/p>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: Several of the GastroMagic performances will apparently have an \"intimate tasting table component where fans will have the opportunity to indulge in creations from the show\" (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the \"**\" \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>. Download it here now!\u003c/p>\n\u003ch3>\u003cstrong>What about drink?\u003c/strong>\u003c/h3>\n\u003cp>Don't you worry. Surrounding the GastroMagic stage will be the Bay Area's best bartenders with \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">four themed cocktail experiences\u003c/a>: \"Talk Like A Pirate Bar\" (bring your best Jack Sparrow accent), \"Uh Oh It's Magic\" (so-called cocktail hoaxes), \"Let's Get Fizz-ical\" (bubbles) and \"Mission Agave\" (top-notch tequila.) The mixologists will be from the Bay Area's\u003ca href=\"http://www.bonvivants.com/\" target=\"_blank\"> Bon Vivants\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/15-romolo-san-francisco\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.boxingroom.com/\" target=\"_blank\">Boxing Room\u003c/a> and \u003ca href=\"http://www.nopasf.com/\" target=\"_blank\">Nopa\u003c/a>, so you're in safe hands.\u003c/p>\n\u003ch3>\u003cstrong>Anything else I should know?\u003c/strong>\u003c/h3>\n\u003cp>Did we not mention that there'll be a \"BaconLand\" area nearby offering Bacon Flights from around the country? Including Tennessee's Benton's Bacon as well as Grilled Cheese with Bacon?\u003c/p>\n\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg class=\"size-full wp-image-85825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>See you at Outside Land, food lovers!\u003c/p>\n\u003ch3>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GASTROMAGIC LINE-UP IN FULL\u003c/a>\u003c/h3>\n\u003ch3>\u003cstrong>FRIDAY AUGUST 7, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:20pm - 1:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Magician Jon Armstrong\u003c/strong>\u003cbr>\n\"Jon Armstrong, GastroMagic’s emcee for the weekend, kicks things off with a few tricks up his sleeve. He may have a few up yours as well.\"\u003c/p>\n\u003cp>\u003cstrong>2:45pm - 3:10pm\u003c/strong>\u003cbr>\n\u003cstrong> Trash Talk Cook Off with CUESA\u003c/strong>\u003cbr>\n\"Waste not, have more! Chefs vending at Outside Lands hit the stage to concoct an all-star dish made from a mix of food by-products from popular recipes and “ugly” vegetables.\"\u003c/p>\n\u003cp>\u003cstrong>4:00pm - 4:30pm\u003c/strong>\u003cbr>\n\u003cstrong> Unknown Donuts w/ Rich Table\u003c/strong>\u003cbr>\n\"San Francisco’s Rich Table showcases their artisanal donuts, so out of the box they’ll launch you into another dimension.\"\u003c/p>\n\u003cp>\u003cstrong>5:30pm - 6:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Morimoto Karaoke\u003c/strong>\u003cbr>\n\"Iron Chef Morimoto shares his expertise in the art of sushi rolling and rocks the stage with his hidden talent. It's only rock and roll, but he likes it.\"\u003c/p>\n\u003cp>\u003cstrong>7:15pm - 7:55pm\u003c/strong>\u003cbr>\n\u003cstrong>Breakdown Breakdance w/ Avedano Meats & Belcampo Meat Co.\u003c/strong>\u003cbr>\n\"B-boy troupe Beatz N Pieces bring the beats while Bay Area butchers bring the meat. Watching their process unfold will make your head spin.\"\u003c/p>\n\u003ch3>\u003cstrong>SATURDAY AUGUST 8, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:50pm - 2:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/strong>\u003cbr>\n\"Chef Adam Sobel from The Mina Group is joined by dance instructor Julia Hubara to reinterpret the infamous Truffle Shuffle. Fans must shuffle for a taste of his Truffle Ribeye Cheesesteak.\"\u003c/p>\n\u003cp>\u003cstrong>3:10pm - 3:40pm\u003c/strong>\u003cbr>\n\u003cstrong> Beignets & Bounce Brunch w/ Big Freedia & Brenda’s Soul Food\u003c/strong>\u003cbr>\n\"Big Freedia is back to shake and bounce during the second annual bounce brunch. Brenda's Soul Food beignets for those willing to twerk.\"\u003c/p>\n\u003cp>\u003cstrong>4:30pm - 5:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Evolution of Collaboration w/ Chris Cosentino\u003c/strong>\u003cbr>\n\"Last year, the topic was evolution of creativity and this year, Chris Cosentino of Cockscomb talks collaboration, food, cocktails and more.\"\u003c/p>\n\u003cp>\u003cstrong>6:00pm - 6:30pm\u003c/strong>\u003cbr>\n\u003cstrong> PopStars w/ Emilie Baltz and Dan Deacon\u003c/strong>\u003cbr>\n\"Dan Deacon provides the sweet sounds for this lickable popsicle orchestra imagined by experiential artist & storyteller, Emilie Baltz. Join them on stage to help bring this concept to life, one lick at a time.\"\u003c/p>\n\u003cp>\u003cstrong>7:40pm - 8:25pm\u003c/strong>\u003cbr>\n\u003cstrong> PB & MJ w/ Humphry Slocombe & Forever Land: A Michael Jackson Tribute\u003c/strong>\u003cbr>\n\"Awaken the smooth (peanut butter) criminal in you as you indulge in Humphry Slocombe’s Peanut Butter Fudge Ripple ice cream and relive the MJ classics. PB&J has never tasted so good.\"\u003c/p>\n\u003ch3>SUNDAY AUGUST 9, 2015\u003c/h3>\n\u003cp>\u003cstrong>2:30pm - 3:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Dough Throw w/ DJ MoPo & Tony G\u003c/strong>\u003cbr>\n\"It’s a Dough Throwdown with MoPo spinning tracks and World Pizza Cup Champion Tony Gemignani spinning dough and pizza bites.\"\u003c/p>\n\u003cp>\u003cstrong>3:50pm - 4:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Food Fight w/ Pete Holmes - Ne Timeas vs Big Night\u003c/strong>\u003cbr>\n\"Food Fight is not your average game show. Comedian Pete Holmes hosts an epic battle of the food world as Ne Timeas (Flour + Water, Central Kitchen, etc.) takes on Big Night (Marlowe, Cavalier, etc.). Only one survives!\"\u003c/p>\n\u003cp>\u003cstrong>5:20pm - 5:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Sexual Chocolate w/ Karl Denson & Guittard Chocolate Company\u003c/strong>\u003cbr>\n\"The Sexual Chocolate band led by Karl Denson is going to take us back in time while Donald Wressell explores chocolate art. Look out for delicious Guittard chocolate bars!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>6:50pm - 7:35pm\u003c/strong>\u003cbr>\n\u003cstrong> Mac Sabbath w/ Richie Nakano\u003c/strong>\u003cbr>\n\"Mac Sabbath brings their one of a kind “Drive Thru Metal” while Richie Nakano creates his “one time only” Nakano Nuggets. Join if you dare!\"\u003c/p>\n\n",
"disqusIdentifier": "98749 http://ww2.kqed.org/bayareabites/?p=98749",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/30/guide-heres-your-gastromagic-line-up-for-outside-lands-2015/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1458,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1438352224,
"excerpt": "Our hungry guide to this year's foodie extravaganza at Outside Lands.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Our hungry guide to this year's foodie extravaganza at Outside Lands.",
"title": "GUIDE: Here's Your GastroMagic Line-Up For Outside Lands 2015 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "GUIDE: Here's Your GastroMagic Line-Up For Outside Lands 2015",
"datePublished": "2015-07-30T15:31:13-07:00",
"dateModified": "2015-07-31T07:17:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guide-heres-your-gastromagic-line-up-for-outside-lands-2015",
"status": "publish",
"path": "/bayareabites/98749/guide-heres-your-gastromagic-line-up-for-outside-lands-2015",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With 77 restaurants, 38 wineries, 32 breweries and numerous cocktail bars, the \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">food\u003c/a> offerings at San Francisco's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> (Friday, August 7 - Sunday, August 9) are almost as big a deal as \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">the musical headliners\u003c/a>. As local anticipation reaches fever pitch, organizers have just released the official line-up for the festival's \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a> foodie extravaganza!\u003c/p>\n\u003cp>As with all things Outside Lands, the offerings are plentiful (for which, read: daunting) -- so we're here to break things down for you. Read on, or scroll down for the line-up in full...\u003c/p>\n\u003cfigure id=\"attachment_98781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/gastromagic-stage.jpg\" alt=\"The GastroMagic stage at last year's Outside Lands\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/gastromagic-stage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The GastroMagic stage at last year's Outside Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What is GastroMagic?\u003c/h3>\n\u003cp>To quote festival organizers,\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\"> GastroMagic\u003c/a> is a stage \"devoted to fantastical entertainment in the way of star personalities, food, cocktails, comedy, improv, music, and of course, sorcery.\" (Of course!) Basically, it's an imaginative, frequently-interactive onstage foodie experience that goes way beyond standing in line for a hot dog before \u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\">your favorite band\u003c/a> starts their set, and was a roaring success when it premiered at last year's festival. Think: the world's weirdest food expo where you might be asked to dance for your food. The whole thing is co-curated by San Francisco's \u003ca href=\"http://www.chefsfeed.com/\" target=\"_blank\">ChefsFeed\u003c/a> team, a community of local chefs who almost certainly know what they're talking about.\u003c/p>\n\u003cfigure id=\"attachment_98778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/chris.jpg\" alt=\"Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/chris-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino of Cockscomb (pictured at GastroMagic 2014) will be talking collaboration, food, cocktails and more this year. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where is it, and how can I go?\u003c/h3>\n\u003cp>The main GastroMagic stage is located in the \"wooded wonderland\" that is McLaren Pass, in \u003ca href=\"http://www.sfoutsidelands.com/the-park/attractions\" target=\"_blank\">the festival's home of Golden Gate Park\u003c/a>, and there'll also be GastroMagic events neighboring that stage. \"Performances\" will be taking place on all three days of Outside Lands, and entrance is included in your festival ticket.\u003c/p>\n\u003cp>If you're asking \"how can I go to Outside Lands,\" I regret to inform you that train has sailed: \u003ca href=\"http://www.sfoutsidelands.com/tickets\" target=\"_blank\">tickets sold out long ago\u003c/a>. Sorry.\u003c/p>\n\u003ch3>What can I see?\u003c/h3>\n\u003cp>What \u003cem>can't\u003c/em> you see? From the expected (talks from experts and live demonstrations) to the joyfully bizarre (magic, dance-offs, sushi karaoke), we've got the full line-up below. Here are a few of our stand-outs picks, mainly because they sound like tons of fun:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/morimoto-karaoke\" target=\"_blank\">Morimoto Karaoke\u003c/a> \u003c/strong>(5:30pm, Friday, Aug 7)\u003cbr>\n\u003ca href=\"http://www.ironchefmorimoto.com/\" target=\"_blank\">Iron Chef Morimoto\u003c/a> rolls sushi and performs karaoke, potentially at the same time. What more do you need to know?\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/truffle-shuffle\" target=\"_blank\">Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/a> \u003c/strong>(1:50pm, Saturday, Aug 8)\u003cbr>\nChef \u003ca href=\"https://chefsroll.com/AdamSobel\" target=\"_blank\">Adam Sobel \u003c/a>from foodie icon Michael Mina's cooking coterie \u003ca href=\"http://www.michaelmina.net/\" target=\"_blank\">The Mina Group\u003c/a> reinterprets the \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">Truffle Shuffle\u003c/a> dance, aided by instructor \u003ca href=\"http://juliahubara.zumba.com/\" target=\"_blank\">Julia Hubara\u003c/a>. Oh, and you will have to shuffle yourself for a taste of Chef's Truffle Ribeye Cheesesteak. (Click \u003ca href=\"https://www.youtube.com/watch?v=t5whaRkuipU\" target=\"_blank\">here \u003c/a>for a reminder of the Truffle Shuffle, courtesy of \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0089218/\" target=\"_blank\">The Goonies\u003c/a>\u003c/em>.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/beignets-and-bounce-brunch\" target=\"_blank\">Beignets & Bounce Brunch with Big Freedia & Brenda’s Soul Food\u003c/a>\u003c/strong>\u003cem> \u003c/em>(3:10pm, Saturday, Aug 8)\u003cbr>\nYou want some of \u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda\u003c/a>'s famous beignets? \u003ca href=\"http://www.bigfreedia.com/\" target=\"_blank\">Big Freedia\u003c/a> will make you twerk for them. Watch a video from last year to see what you're letting yourself in for.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=pGwxP_xV450\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lineup.sfoutsidelands.com/band/pb-and-mj\" target=\"_blank\">PB & MJ \u003c/a>\u003c/strong>(7:40pm, Saturday, Aug 8)\u003cbr>\nHear the hits of Michael Jackson while eating Peanut Butter Fudge Ripple ice cream provided by \u003ca href=\"http://www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a>. Smooth!\u003c/p>\n\u003cp>\u003ca href=\"http://lineup.sfoutsidelands.com/band/food-fight\" target=\"_blank\">\u003cstrong>Food Fight with Pete Holmes - Ne Timeas vs Big Night\u003c/strong> \u003c/a>(3:50pm, Sunday, Aug 9)\u003cbr>\nAn epic game show on the GastroMagic stage with representatives from Bay Area food titans \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> (\u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">Flour + Water\u003c/a>, \u003ca href=\"http://www.centralkitchensf.com/\" target=\"_blank\">Central Kitchen\u003c/a>) and \u003ca href=\"https://www.facebook.com/BigNightRestaurantGroup\" target=\"_blank\">Big Night\u003c/a> (\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">Marlowe\u003c/a>, \u003ca href=\"http://thecavaliersf.com/\" target=\"_blank\">The Cavalier\u003c/a>.). We're promised that \"only one survives,\" which seems harsh.\u003c/p>\n\u003ch3>\u003cb>Enough with the watching. How can I eat all this stuff?\u003c/b>\u003c/h3>\n\u003cp>Pro tip: Several of the GastroMagic performances will apparently have an \"intimate tasting table component where fans will have the opportunity to indulge in creations from the show\" (ie. you get to eat the stuff they made onstage.) Seats are free but will be offered at certain shows (look for the \"**\" \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">here\u003c/a>) on a first-come, first-served (literally) basis to the first ten fans to arrive before that particular performance, and that details will be released via the \u003ca href=\"http://www.sfoutsidelands.com/media/apps\" target=\"_blank\">Outside Lands mobile app\u003c/a>. Download it here now!\u003c/p>\n\u003ch3>\u003cstrong>What about drink?\u003c/strong>\u003c/h3>\n\u003cp>Don't you worry. Surrounding the GastroMagic stage will be the Bay Area's best bartenders with \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">four themed cocktail experiences\u003c/a>: \"Talk Like A Pirate Bar\" (bring your best Jack Sparrow accent), \"Uh Oh It's Magic\" (so-called cocktail hoaxes), \"Let's Get Fizz-ical\" (bubbles) and \"Mission Agave\" (top-notch tequila.) The mixologists will be from the Bay Area's\u003ca href=\"http://www.bonvivants.com/\" target=\"_blank\"> Bon Vivants\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/15-romolo-san-francisco\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.boxingroom.com/\" target=\"_blank\">Boxing Room\u003c/a> and \u003ca href=\"http://www.nopasf.com/\" target=\"_blank\">Nopa\u003c/a>, so you're in safe hands.\u003c/p>\n\u003ch3>\u003cstrong>Anything else I should know?\u003c/strong>\u003c/h3>\n\u003cp>Did we not mention that there'll be a \"BaconLand\" area nearby offering Bacon Flights from around the country? Including Tennessee's Benton's Bacon as well as Grilled Cheese with Bacon?\u003c/p>\n\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg class=\"size-full wp-image-85825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>See you at Outside Land, food lovers!\u003c/p>\n\u003ch3>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GASTROMAGIC LINE-UP IN FULL\u003c/a>\u003c/h3>\n\u003ch3>\u003cstrong>FRIDAY AUGUST 7, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:20pm - 1:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Magician Jon Armstrong\u003c/strong>\u003cbr>\n\"Jon Armstrong, GastroMagic’s emcee for the weekend, kicks things off with a few tricks up his sleeve. He may have a few up yours as well.\"\u003c/p>\n\u003cp>\u003cstrong>2:45pm - 3:10pm\u003c/strong>\u003cbr>\n\u003cstrong> Trash Talk Cook Off with CUESA\u003c/strong>\u003cbr>\n\"Waste not, have more! Chefs vending at Outside Lands hit the stage to concoct an all-star dish made from a mix of food by-products from popular recipes and “ugly” vegetables.\"\u003c/p>\n\u003cp>\u003cstrong>4:00pm - 4:30pm\u003c/strong>\u003cbr>\n\u003cstrong> Unknown Donuts w/ Rich Table\u003c/strong>\u003cbr>\n\"San Francisco’s Rich Table showcases their artisanal donuts, so out of the box they’ll launch you into another dimension.\"\u003c/p>\n\u003cp>\u003cstrong>5:30pm - 6:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Morimoto Karaoke\u003c/strong>\u003cbr>\n\"Iron Chef Morimoto shares his expertise in the art of sushi rolling and rocks the stage with his hidden talent. It's only rock and roll, but he likes it.\"\u003c/p>\n\u003cp>\u003cstrong>7:15pm - 7:55pm\u003c/strong>\u003cbr>\n\u003cstrong>Breakdown Breakdance w/ Avedano Meats & Belcampo Meat Co.\u003c/strong>\u003cbr>\n\"B-boy troupe Beatz N Pieces bring the beats while Bay Area butchers bring the meat. Watching their process unfold will make your head spin.\"\u003c/p>\n\u003ch3>\u003cstrong>SATURDAY AUGUST 8, 2015\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>1:50pm - 2:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Truffle Shuffle w/ Mina Test Kitchen & DJ Vin Sol\u003c/strong>\u003cbr>\n\"Chef Adam Sobel from The Mina Group is joined by dance instructor Julia Hubara to reinterpret the infamous Truffle Shuffle. Fans must shuffle for a taste of his Truffle Ribeye Cheesesteak.\"\u003c/p>\n\u003cp>\u003cstrong>3:10pm - 3:40pm\u003c/strong>\u003cbr>\n\u003cstrong> Beignets & Bounce Brunch w/ Big Freedia & Brenda’s Soul Food\u003c/strong>\u003cbr>\n\"Big Freedia is back to shake and bounce during the second annual bounce brunch. Brenda's Soul Food beignets for those willing to twerk.\"\u003c/p>\n\u003cp>\u003cstrong>4:30pm - 5:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Evolution of Collaboration w/ Chris Cosentino\u003c/strong>\u003cbr>\n\"Last year, the topic was evolution of creativity and this year, Chris Cosentino of Cockscomb talks collaboration, food, cocktails and more.\"\u003c/p>\n\u003cp>\u003cstrong>6:00pm - 6:30pm\u003c/strong>\u003cbr>\n\u003cstrong> PopStars w/ Emilie Baltz and Dan Deacon\u003c/strong>\u003cbr>\n\"Dan Deacon provides the sweet sounds for this lickable popsicle orchestra imagined by experiential artist & storyteller, Emilie Baltz. Join them on stage to help bring this concept to life, one lick at a time.\"\u003c/p>\n\u003cp>\u003cstrong>7:40pm - 8:25pm\u003c/strong>\u003cbr>\n\u003cstrong> PB & MJ w/ Humphry Slocombe & Forever Land: A Michael Jackson Tribute\u003c/strong>\u003cbr>\n\"Awaken the smooth (peanut butter) criminal in you as you indulge in Humphry Slocombe’s Peanut Butter Fudge Ripple ice cream and relive the MJ classics. PB&J has never tasted so good.\"\u003c/p>\n\u003ch3>SUNDAY AUGUST 9, 2015\u003c/h3>\n\u003cp>\u003cstrong>2:30pm - 3:00pm\u003c/strong>\u003cbr>\n\u003cstrong> Dough Throw w/ DJ MoPo & Tony G\u003c/strong>\u003cbr>\n\"It’s a Dough Throwdown with MoPo spinning tracks and World Pizza Cup Champion Tony Gemignani spinning dough and pizza bites.\"\u003c/p>\n\u003cp>\u003cstrong>3:50pm - 4:20pm\u003c/strong>\u003cbr>\n\u003cstrong> Food Fight w/ Pete Holmes - Ne Timeas vs Big Night\u003c/strong>\u003cbr>\n\"Food Fight is not your average game show. Comedian Pete Holmes hosts an epic battle of the food world as Ne Timeas (Flour + Water, Central Kitchen, etc.) takes on Big Night (Marlowe, Cavalier, etc.). Only one survives!\"\u003c/p>\n\u003cp>\u003cstrong>5:20pm - 5:50pm\u003c/strong>\u003cbr>\n\u003cstrong> Sexual Chocolate w/ Karl Denson & Guittard Chocolate Company\u003c/strong>\u003cbr>\n\"The Sexual Chocolate band led by Karl Denson is going to take us back in time while Donald Wressell explores chocolate art. Look out for delicious Guittard chocolate bars!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>6:50pm - 7:35pm\u003c/strong>\u003cbr>\n\u003cstrong> Mac Sabbath w/ Richie Nakano\u003c/strong>\u003cbr>\n\"Mac Sabbath brings their one of a kind “Drive Thru Metal” while Richie Nakano creates his “one time only” Nakano Nuggets. Join if you dare!\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98749/guide-heres-your-gastromagic-line-up-for-outside-lands-2015",
"authors": [
"3243"
],
"categories": [
"bayareabites_109",
"bayareabites_50"
],
"tags": [
"bayareabites_13675",
"bayareabites_13641",
"bayareabites_2599"
],
"featImg": "bayareabites_98763",
"label": "bayareabites"
},
"bayareabites_98432": {
"type": "posts",
"id": "bayareabites_98432",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98432",
"score": null,
"sort": [
1438099642000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15150
},
"blocks": [],
"publishDate": 1438099642,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98441,98437,98439,98440,98438,98436\"]\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98478,98477,98475,98476,98474\"]\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98455,98458,98456,98457,98459\"]\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98461,98463,98462,98460\"]\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98482,98483,98481,98480,98479\"]\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98448,98447,98446,98445\"]\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98450,98454,98452,98451,98453,98449\"]\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98470,98472,98471,98473,98469\"]\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98444,98443,98442\"]\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98466,98465,98467,98468,98464\"]\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "98432 http://ww2.kqed.org/bayareabites/?p=98432",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/28/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1349,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1481593018,
"excerpt": " This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": " This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"datePublished": "2015-07-28T09:07:22-07:00",
"dateModified": "2016-12-12T17:36:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants",
"status": "publish",
"path": "/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98441,98437,98439,98440,98438,98436",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98478,98477,98475,98476,98474",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98455,98458,98456,98457,98459",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98461,98463,98462,98460",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98482,98483,98481,98480,98479",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98448,98447,98446,98445",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98450,98454,98452,98451,98453,98449",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98470,98472,98471,98473,98469",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98444,98443,98442",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98466,98465,98467,98468,98464",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98432/bay-area-bites-guide-to-10-favorite-south-bay-hamburger-restaurants",
"authors": [
"5580"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_109",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_265",
"bayareabites_91"
],
"tags": [
"bayareabites_1964",
"bayareabites_10207",
"bayareabites_2145",
"bayareabites_787"
],
"featImg": "bayareabites_98470",
"label": "bayareabites_15150"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"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/",
"meta": {
"site": "news",
"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/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=bay-area": {
"isFetching": false,
"latestQuery": {
"from": 360,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1220,
"relation": "eq"
},
"items": [
"bayareabites_100285",
"bayareabites_99849",
"bayareabites_99879",
"bayareabites_99764",
"bayareabites_99798",
"bayareabites_99587",
"bayareabites_99675",
"bayareabites_99308",
"bayareabites_99122",
"bayareabites_98622",
"bayareabites_98749",
"bayareabites_98432"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_bay-area": {
"isLoading": true
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"source_bayareabites_99764": {
"type": "terms",
"id": "source_bayareabites_99764",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_99587": {
"type": "terms",
"id": "source_bayareabites_99587",
"meta": {
"override": true
},
"name": "Guide",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_98622": {
"type": "terms",
"id": "source_bayareabites_98622",
"meta": {
"override": true
},
"name": "Food Trends",
"link": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"isLoading": false
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_14809": {
"type": "terms",
"id": "bayareabites_14809",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14809",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black panther",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black panther Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99139,
"slug": "black-panther",
"isLoading": false,
"link": "/bayareabites/tag/black-panther"
},
"bayareabites_15232": {
"type": "terms",
"id": "bayareabites_15232",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15232",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black panthers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black panthers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99562,
"slug": "black-panthers",
"isLoading": false,
"link": "/bayareabites/tag/black-panthers"
},
"bayareabites_14810": {
"type": "terms",
"id": "bayareabites_14810",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14810",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Elaine Brown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Elaine Brown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99140,
"slug": "elaine-brown",
"isLoading": false,
"link": "/bayareabites/tag/elaine-brown"
},
"bayareabites_14811": {
"type": "terms",
"id": "bayareabites_14811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ex-prisoners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ex-prisoners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99141,
"slug": "ex-prisoners",
"isLoading": false,
"link": "/bayareabites/tag/ex-prisoners"
},
"bayareabites_14084": {
"type": "terms",
"id": "bayareabites_14084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8559,
"slug": "urban-farm",
"isLoading": false,
"link": "/bayareabites/tag/urban-farm"
},
"bayareabites_9998": {
"type": "terms",
"id": "bayareabites_9998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "west oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "west oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4452,
"slug": "west-oakland",
"isLoading": false,
"link": "/bayareabites/tag/west-oakland"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_8841": {
"type": "terms",
"id": "bayareabites_8841",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8841",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almond milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almond milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3294,
"slug": "almond-milk",
"isLoading": false,
"link": "/bayareabites/tag/almond-milk"
},
"bayareabites_8624": {
"type": "terms",
"id": "bayareabites_8624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almonds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almonds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3077,
"slug": "almonds",
"isLoading": false,
"link": "/bayareabites/tag/almonds"
},
"bayareabites_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_14774": {
"type": "terms",
"id": "bayareabites_14774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3737,
"slug": "juice",
"isLoading": false,
"link": "/bayareabites/tag/juice"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_14813": {
"type": "terms",
"id": "bayareabites_14813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Living Apothecary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Living Apothecary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99143,
"slug": "the-living-apothecary",
"isLoading": false,
"link": "/bayareabites/tag/the-living-apothecary"
},
"bayareabites_14814": {
"type": "terms",
"id": "bayareabites_14814",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14814",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Three Trees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Three Trees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99144,
"slug": "three-trees",
"isLoading": false,
"link": "/bayareabites/tag/three-trees"
},
"bayareabites_1344": {
"type": "terms",
"id": "bayareabites_1344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1295,
"slug": "water",
"isLoading": false,
"link": "/bayareabites/tag/water"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_14783": {
"type": "terms",
"id": "bayareabites_14783",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14783",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monster Pho",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monster Pho Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99113,
"slug": "monster-pho",
"isLoading": false,
"link": "/bayareabites/tag/monster-pho"
},
"bayareabites_14784": {
"type": "terms",
"id": "bayareabites_14784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tee Tran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tee Tran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99114,
"slug": "tee-tran",
"isLoading": false,
"link": "/bayareabites/tag/tee-tran"
},
"bayareabites_2929": {
"type": "terms",
"id": "bayareabites_2929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2040,
"slug": "vietnam",
"isLoading": false,
"link": "/bayareabites/tag/vietnam"
},
"bayareabites_68": {
"type": "terms",
"id": "bayareabites_68",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "68",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 32,
"slug": "vietnamese",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese"
},
"bayareabites_15150": {
"type": "terms",
"id": "bayareabites_15150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Our Top 20 Guides From 2015",
"description": "[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"]\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" rel=\"attachment wp-att-92613\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/PhatTriSpecial.jpg\" alt=\"The Phat Tri special bánh mì with a generous smear of pâté. Photo: Jeff Cianci\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92613\" />\u003c/a> The Phat Tri special bánh mì with a generous smear of pâté[/caption]\r\n\r\n\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" target=\"_blank\">Bánh mì\u003c/a> topped the list of your favorite foods to eat in 2015 (and in the \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/21/bay-area-bites-guide-to-8-favorite-east-bay-banh-mi-spots/\" target=\"_blank\">East Bay\u003c/a>, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"] The Phat Tri special bánh mì with a generous smear of pâté[/caption] Bánh mì topped the list of your favorite foods to eat in 2015 (and in the East Bay, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.",
"title": "Our Top 20 Guides From 2015 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99480,
"slug": "our-top-20-guides-from-2015",
"isLoading": false,
"link": "/bayareabites/series/our-top-20-guides-from-2015"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_10263": {
"type": "terms",
"id": "bayareabites_10263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "falafel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "falafel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4717,
"slug": "falafel",
"isLoading": false,
"link": "/bayareabites/tag/falafel"
},
"bayareabites_14726": {
"type": "terms",
"id": "bayareabites_14726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liba Falafel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liba Falafel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99102,
"slug": "liba-falafel",
"isLoading": false,
"link": "/bayareabites/tag/liba-falafel"
},
"bayareabites_9251": {
"type": "terms",
"id": "bayareabites_9251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liba Falafel Truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liba Falafel Truck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3705,
"slug": "liba-falafel-truck",
"isLoading": false,
"link": "/bayareabites/tag/liba-falafel-truck"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_10077": {
"type": "terms",
"id": "bayareabites_10077",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10077",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4531,
"slug": "drakes-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/drakes-brewing-company"
},
"bayareabites_14734": {
"type": "terms",
"id": "bayareabites_14734",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's dealership",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's dealership Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99110,
"slug": "drakes-dealership",
"isLoading": false,
"link": "/bayareabites/tag/drakes-dealership"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_14727": {
"type": "terms",
"id": "bayareabites_14727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99103,
"slug": "bbl",
"isLoading": false,
"link": "/bayareabites/tag/bbl"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_12212": {
"type": "terms",
"id": "bayareabites_12212",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lobster",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lobster Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6674,
"slug": "lobster",
"isLoading": false,
"link": "/bayareabites/tag/lobster"
},
"bayareabites_14725": {
"type": "terms",
"id": "bayareabites_14725",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14725",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99101,
"slug": "monterey-bay",
"isLoading": false,
"link": "/bayareabites/tag/monterey-bay"
},
"bayareabites_8985": {
"type": "terms",
"id": "bayareabites_8985",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey bay aquarium seafood watch list",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey bay aquarium seafood watch list Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3438,
"slug": "monterey-bay-aquarium-seafood-watch-list",
"isLoading": false,
"link": "/bayareabites/tag/monterey-bay-aquarium-seafood-watch-list"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_14723": {
"type": "terms",
"id": "bayareabites_14723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Three Stone Hearth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Three Stone Hearth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99099,
"slug": "three-stone-hearth",
"isLoading": false,
"link": "/bayareabites/tag/three-stone-hearth"
},
"bayareabites_14724": {
"type": "terms",
"id": "bayareabites_14724",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14724",
"found": true
},
"relationships": {},
"featImg": null,
"name": "worker-owned coop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "worker-owned coop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99100,
"slug": "worker-owned-coop",
"isLoading": false,
"link": "/bayareabites/tag/worker-owned-coop"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_14704": {
"type": "terms",
"id": "bayareabites_14704",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14704",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alastair Iles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alastair Iles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99080,
"slug": "alastair-iles",
"isLoading": false,
"link": "/bayareabites/tag/alastair-iles"
},
"bayareabites_14124": {
"type": "terms",
"id": "bayareabites_14124",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14124",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeley Food Institute",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeley Food Institute Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8600,
"slug": "berkeley-food-institute",
"isLoading": false,
"link": "/bayareabites/tag/berkeley-food-institute"
},
"bayareabites_14705": {
"type": "terms",
"id": "bayareabites_14705",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14705",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kate Kaplan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kate Kaplan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99081,
"slug": "kate-kaplan",
"isLoading": false,
"link": "/bayareabites/tag/kate-kaplan"
},
"bayareabites_14703": {
"type": "terms",
"id": "bayareabites_14703",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kathryn De Master",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kathryn De Master Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99079,
"slug": "kathryn-de-master",
"isLoading": false,
"link": "/bayareabites/tag/kathryn-de-master"
},
"bayareabites_97": {
"type": "terms",
"id": "bayareabites_97",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "97",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael pollan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael pollan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 61,
"slug": "michael-pollan",
"isLoading": false,
"link": "/bayareabites/tag/michael-pollan"
},
"bayareabites_9649": {
"type": "terms",
"id": "bayareabites_9649",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9649",
"found": true
},
"relationships": {},
"featImg": null,
"name": "UC Berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "UC Berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4103,
"slug": "uc-berkeley",
"isLoading": false,
"link": "/bayareabites/tag/uc-berkeley"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_1123": {
"type": "terms",
"id": "bayareabites_1123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1003,
"slug": "charles-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/charles-chocolates"
},
"bayareabites_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_14695": {
"type": "terms",
"id": "bayareabites_14695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frickles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frickles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99071,
"slug": "frickles",
"isLoading": false,
"link": "/bayareabites/tag/frickles"
},
"bayareabites_2565": {
"type": "terms",
"id": "bayareabites_2565",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2565",
"found": true
},
"relationships": {},
"featImg": null,
"name": "music",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "music Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1860,
"slug": "music",
"isLoading": false,
"link": "/bayareabites/tag/music"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_14670": {
"type": "terms",
"id": "bayareabites_14670",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14670",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flavor brigade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flavor brigade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99046,
"slug": "flavor-brigade",
"isLoading": false,
"link": "/bayareabites/tag/flavor-brigade"
},
"bayareabites_14666": {
"type": "terms",
"id": "bayareabites_14666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frozen custard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frozen custard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99042,
"slug": "frozen-custard",
"isLoading": false,
"link": "/bayareabites/tag/frozen-custard"
},
"bayareabites_14668": {
"type": "terms",
"id": "bayareabites_14668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frozen Kuhsterd",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frozen Kuhsterd Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99044,
"slug": "frozen-kuhsterd",
"isLoading": false,
"link": "/bayareabites/tag/frozen-kuhsterd"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_14669": {
"type": "terms",
"id": "bayareabites_14669",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14669",
"found": true
},
"relationships": {},
"featImg": null,
"name": "IzzyA's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "IzzyA's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99045,
"slug": "izzyas",
"isLoading": false,
"link": "/bayareabites/tag/izzyas"
},
"bayareabites_14667": {
"type": "terms",
"id": "bayareabites_14667",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14667",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lexie's Frozen Custard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lexie's Frozen Custard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99043,
"slug": "lexies-frozen-custard",
"isLoading": false,
"link": "/bayareabites/tag/lexies-frozen-custard"
},
"bayareabites_14671": {
"type": "terms",
"id": "bayareabites_14671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "velvet scoop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "velvet scoop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99047,
"slug": "velvet-scoop",
"isLoading": false,
"link": "/bayareabites/tag/velvet-scoop"
},
"bayareabites_13675": {
"type": "terms",
"id": "bayareabites_13675",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13675",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Big Freedia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Big Freedia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8145,
"slug": "big-freedia",
"isLoading": false,
"link": "/bayareabites/tag/big-freedia"
},
"bayareabites_13641": {
"type": "terms",
"id": "bayareabites_13641",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13641",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gastromagic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gastromagic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8111,
"slug": "gastromagic",
"isLoading": false,
"link": "/bayareabites/tag/gastromagic"
},
"bayareabites_265": {
"type": "terms",
"id": "bayareabites_265",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "265",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8158,
"slug": "san-jose",
"isLoading": false,
"link": "/bayareabites/category/san-jose"
},
"bayareabites_1964": {
"type": "terms",
"id": "bayareabites_1964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1489,
"slug": "burgers",
"isLoading": false,
"link": "/bayareabites/tag/burgers"
},
"bayareabites_10207": {
"type": "terms",
"id": "bayareabites_10207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french fries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french fries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4661,
"slug": "french-fries",
"isLoading": false,
"link": "/bayareabites/tag/french-fries"
},
"bayareabites_2145": {
"type": "terms",
"id": "bayareabites_2145",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2145",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1601,
"slug": "fries",
"isLoading": false,
"link": "/bayareabites/tag/fries"
},
"bayareabites_787": {
"type": "terms",
"id": "bayareabites_787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamburgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamburgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 775,
"slug": "hamburgers",
"isLoading": false,
"link": "/bayareabites/tag/hamburgers"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
}
}
