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"disqusTitle": "Bay Area Bites Guide to 7 Favorite East Bay Banh Mi Spots",
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"content": "\u003cp>While banh mi shops abound in the East Bay, they are not all created equal. Here are the seven spots we love best, some classic and some new discoveries. Feel free to add your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95145,95147,95146,95143,95148,95144\"]\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95171,95169,95170,95168\"]\u003c/p>\n\u003cp>This friendly spot always seems to have a fast-moving line, with just one person taking orders while making the previous order simultaneously. We tried the meatball and the grilled pork banh mi, and while the meat is on the light side, the bread is especially toasty—something I overheard several customers complain about, but a quality I appreciate. If you fall into the “lightly toasted” camp, your request will be happily honored. There’s also a nice selection of Thai and Vietnamese snacks, including dried, unsalted banana chips. This place tends to use more raw cucumber than average, and fewer pickles. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le Vietnamese Sandwich Deli\u003c/strong>\u003c/a>\u003cbr>\n10174 San Pablo Ave., El Cerrito [\u003ca href=\"http://goo.gl/Ytnz2v\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 528-8882\u003cbr>\nHours: Mon-Sat, 8am-6pm; closed Sundays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95284,95283,95282,95281\"]\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95287,95288,95286\"]\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95290,95291,95292,95293\"]\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95298,95301,95299,95302,95295,95297,95300,95296\"]\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95304,95306,95305\"]\u003c/p>\n\u003cp>Another under-the-radar banh mi spot is Victory Burger, locally famous for its Five Dot Ranch burgers and fries cooked up in rice bran oil. It would be a big mistake to miss out on the chicken banh mi on an Acme bun with homemade chicken-skin mayo. The pickles are also homemade, piled on in lieu of raw, unpickled vegetables, a good call. It’s not that the Straus vanilla milkshakes are particularly good with this sandwich, but they’re certainly a must for dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.victoryburger.com/\" target=\"_blank\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland [\u003ca href=\"http://goo.gl/OLMVIj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri, 11:30am-3pm; Fri, 5-9pm; Sat-Sun, noon-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger?_rdr\" target=\"_blank\">Victory Burger\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\">victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another under-the-radar banh mi spot is Victory Burger, locally famous for its Five Dot Ranch burgers and fries cooked up in rice bran oil. It would be a big mistake to miss out on the chicken banh mi on an Acme bun with homemade chicken-skin mayo. The pickles are also homemade, piled on in lieu of raw, unpickled vegetables, a good call. It’s not that the Straus vanilla milkshakes are particularly good with this sandwich, but they’re certainly a must for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.victoryburger.com/\" target=\"_blank\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland [\u003ca href=\"http://goo.gl/OLMVIj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri, 11:30am-3pm; Fri, 5-9pm; Sat-Sun, noon-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger?_rdr\" target=\"_blank\">Victory Burger\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\">victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Tiffin Offers San Franciscans a Vegetarian Lunch Option, Delivered",
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"content": "\u003cp>When Adrian Tay was growing up, the child of working parents in Malaysia, he’d come home from school to find lunch waiting for him in the form of a tiffin; a hot meal prepared in someone else’s kitchen that was delivered in a reusable metal container.\u003c/p>\n\u003cp>“We ate whatever they were making that day, but it was always good,” said Tay.\u003c/p>\n\u003cp>While the tiffin concept is still very much in use in India, it has spread throughout Southeast Asia as well. Meals are delivered by bike or motorbike, and customers return the empty containers when their next delivery comes.\u003c/p>\n\u003cp>Tay was traveling in India a few years ago, on sabbatical from his corporate career. Seeing tiffins hanging from bicycle handlebars reminded him of the concept once more.\u003c/p>\n\u003cp>“If they can do this in India, why not in San Francisco?” he thought.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he’s given the idea a particular Bay Area spin: \u003ca href=\"https://www.greentiffin.com\" target=\"_blank\">Green Tiffin\u003c/a> has launched this month, offering freshly-cooked healthy vegetarian meals delivered to offices in downtown San Francisco – by electric bike.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95220,95221,95222,95223,95255,95230\"]\u003cbr>\n\u003cem>Photo slideshow by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Tay has years of experience in the corporate world, working for companies such as Mars and Coca-Cola. He was always incredibly ambitious, he said, and finally, a few years ago, while living in Sydney, he had an epiphany.\u003c/p>\n\u003cblockquote>\u003cp>“I was living in one of the most beautiful cities in the world, where I could afford whatever I wanted, but it struck me that the gratification of the job I was doing wasn’t there anymore,” he said. “I began to wonder what the purpose was of selling brown sugar water and candy bars.”\u003c/p>\u003c/blockquote>\n\u003cp>Tay knew his gift was in marketing, but he wanted to put it to use selling something he felt passionate about.\u003c/p>\n\u003cp>He quit his job and went traveling. Interestingly, he became vegetarian while in India, because it was there that he realized he could enjoy a delicious meal just as much there, without missing meat.\u003c/p>\n\u003cp>Since Tay had already lived in San Francisco prior, he returned here and began testing the idea out on friends and family. He then began developing recipes with the help of friends. Tay did not have a professional culinary background. So far, the business is small enough that he personally shops at the Alemany and Civic Center farmers' markets for all the produce they use, with most of it coming from local organic farms.\u003c/p>\n\u003cp>The idea is simple; customers subscribe to the service, paying a $25 refundable deposit for the tiffin itself, which is returned each time a new delivery comes. Customers can order one to two meals a week, for $11 a meal and the price drops to $10 a meal if ordered three times a week or more. Delivery is $2, and Tay is working on having pick-up points where people can walk to get their meals to both get out of the office and save on the delivery charge. The tiffins come in a reusable burlap holder with a bamboo spork, which they keep. The holder is returned with the tiffin inside.\u003c/p>\n\u003cp>Tay spent about nine months working on the concept, developing recipes, branding, and such and now has about 100 regular subscribers. He’s making about 50 meals a day so far, (which is a lot for a few weeks in business, he says).\u003c/p>\n\u003cp>In addition to himself, he’s hired several employees, with two in the kitchen, three making deliveries and two doing promotional work.\u003c/p>\n\u003cp>Tay says he has about 70 items on the menu, so that even if one subscribed five days a week, one would only experience repeated items after about three to four weeks.\u003c/p>\n\u003cp>While vegans and gluten-free eaters can easily be accommodated, it’s much more difficult to accommodate individual preferences, like “I don’t like mushrooms or green peppers.” But because the menu is announced Friday the week before, a subscriber can change their days with enough advance notice, if there’s something they want to avoid.\u003c/p>\n\u003cp>Tay says he thought long and hard whether to offer a meat option, and decided against it.\u003c/p>\n\u003cp>“Most of our customers aren’t vegetarian, but are flexitarians who want to eat healthy,” he said. He doesn’t expect anyone to order from him every day (though he’s fine if they do) and feels people who want meat for lunch can get it elsewhere.\u003c/p>\n\u003cblockquote>\u003cp>“Eating vegetarian just fits better with our model of using less energy and conserving resources,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>So what would a subscriber get on an average day?\u003c/p>\n\u003cfigure id=\"attachment_95234\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/alix-wall-food-new.jpg\" alt=\"Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day.\" width=\"1224\" height=\"1632\" class=\"size-full wp-image-95234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-320x427.jpg 320w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the day I sampled Green Tiffin, the upper tier (each tiffin has two tiers) was filled with marinated mushrooms and onions over a bed of baby spinach and arugula, and the bottom tier held a Penang curry with Kabocha squash, snow peas, Japanese eggplant and tofu topped with toasted coconut with a brown and wild rice mix on the side.\u003c/p>\n\u003cp>The mushrooms were especially delicious (they were marinated in a mix of red wine and sherry vinegars overnight, with fresh herbs like parsley and oregano) and while the curry could have been spicier for my liking, it was not at all lacking for flavor. The portion was more than enough for me (though consumers with a larger appetite can specify the “green me up” option for extra).\u003c/p>\n\u003cp>While the meal I got didn’t include any superfoods like hemp or chia seeds or koji berries, those are sometimes in the mix, and every once in awhile a dessert is offered too. Raw foods like zucchini noodles are in rotation as are Asian noodle dishes, veggie burgers made from ingredients such as lentils, beets and nuts, and collard green rolls. Tay is dedicated to the notion of making his customers feel sated but not with an over-the-top food coma that makes returning to work difficult.\u003c/p>\n\u003cp>He’s trying to find that balance where his food is healthy but doesn’t sacrifice anything in terms of having excellent flavor, too. Menus show influences from a wide variety of countries.\u003c/p>\n\u003cp>“Eating something healthy that tastes good shouldn’t be that difficult,” he said.\u003c/p>\n\u003cp>Tay is especially proud of how little waste the company produces (since customers order in advance, he knows exactly how much food to buy) and the tiffin system produces no trash. The electric bikes contribute no fossil fuels to the environment.\u003c/p>\n\u003cfigure id=\"attachment_95228\" class=\"wp-caption aligncenter\" style=\"max-width: 576px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/GT-E-Bikes.jpg\" alt=\"If you order from Green Tiffin, your food will be delivered on a bike like this.\" width=\"576\" height=\"413\" class=\"size-full wp-image-95228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes.jpg 576w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-320x229.jpg 320w\" sizes=\"(max-width: 576px) 100vw, 576px\">\u003cfigcaption class=\"wp-caption-text\">If you order from Green Tiffin, your food will be delivered on a bike like this. \u003ccite>(Courtesy of Green Tiffin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He can cater company lunches up to 20 servings, he said, and his delivery area includes downtown and SOMA to the Civic Center.\u003c/p>\n\u003cp>Tay has funded the venture by himself so far, and is looking into becoming a B Corporation. He is wary of outside investors to scale up because he doesn’t want to compromise his values, and once profitable, he intends to donate a portion of each sale to anti-hunger or nutrition education programs.\u003c/p>\n\u003cblockquote>\u003cp>“It happens in businesses all the time, where the goals of the investors are different from that of the original founder, and certain ideals are compromised, like no longer sourcing food from local farms to cut corners,” he said. “I am committed to not letting that happen.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_95219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg\" alt=\"Adrian Tay, founder/owner of Green Tiffin\" width=\"1920\" height=\"1826\" class=\"size-full wp-image-95219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-400x380.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-800x761.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1440x1370.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1180x1122.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-768x730.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-320x304.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adrian Tay, founder/owner of Green Tiffin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.greentiffin.com/\" target=\"_blank\">\u003cstrong>Green Tiffin\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/greentiffin\" target=\"_blank\">Green Tiffin\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/greentiffin\" target=\"_blank\">@greentiffin\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Adrian Tay was growing up, the child of working parents in Malaysia, he’d come home from school to find lunch waiting for him in the form of a tiffin; a hot meal prepared in someone else’s kitchen that was delivered in a reusable metal container.\u003c/p>\n\u003cp>“We ate whatever they were making that day, but it was always good,” said Tay.\u003c/p>\n\u003cp>While the tiffin concept is still very much in use in India, it has spread throughout Southeast Asia as well. Meals are delivered by bike or motorbike, and customers return the empty containers when their next delivery comes.\u003c/p>\n\u003cp>Tay was traveling in India a few years ago, on sabbatical from his corporate career. Seeing tiffins hanging from bicycle handlebars reminded him of the concept once more.\u003c/p>\n\u003cp>“If they can do this in India, why not in San Francisco?” he thought.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he’s given the idea a particular Bay Area spin: \u003ca href=\"https://www.greentiffin.com\" target=\"_blank\">Green Tiffin\u003c/a> has launched this month, offering freshly-cooked healthy vegetarian meals delivered to offices in downtown San Francisco – by electric bike.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Photo slideshow by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Tay has years of experience in the corporate world, working for companies such as Mars and Coca-Cola. He was always incredibly ambitious, he said, and finally, a few years ago, while living in Sydney, he had an epiphany.\u003c/p>\n\u003cblockquote>\u003cp>“I was living in one of the most beautiful cities in the world, where I could afford whatever I wanted, but it struck me that the gratification of the job I was doing wasn’t there anymore,” he said. “I began to wonder what the purpose was of selling brown sugar water and candy bars.”\u003c/p>\u003c/blockquote>\n\u003cp>Tay knew his gift was in marketing, but he wanted to put it to use selling something he felt passionate about.\u003c/p>\n\u003cp>He quit his job and went traveling. Interestingly, he became vegetarian while in India, because it was there that he realized he could enjoy a delicious meal just as much there, without missing meat.\u003c/p>\n\u003cp>Since Tay had already lived in San Francisco prior, he returned here and began testing the idea out on friends and family. He then began developing recipes with the help of friends. Tay did not have a professional culinary background. So far, the business is small enough that he personally shops at the Alemany and Civic Center farmers' markets for all the produce they use, with most of it coming from local organic farms.\u003c/p>\n\u003cp>The idea is simple; customers subscribe to the service, paying a $25 refundable deposit for the tiffin itself, which is returned each time a new delivery comes. Customers can order one to two meals a week, for $11 a meal and the price drops to $10 a meal if ordered three times a week or more. Delivery is $2, and Tay is working on having pick-up points where people can walk to get their meals to both get out of the office and save on the delivery charge. The tiffins come in a reusable burlap holder with a bamboo spork, which they keep. The holder is returned with the tiffin inside.\u003c/p>\n\u003cp>Tay spent about nine months working on the concept, developing recipes, branding, and such and now has about 100 regular subscribers. He’s making about 50 meals a day so far, (which is a lot for a few weeks in business, he says).\u003c/p>\n\u003cp>In addition to himself, he’s hired several employees, with two in the kitchen, three making deliveries and two doing promotional work.\u003c/p>\n\u003cp>Tay says he has about 70 items on the menu, so that even if one subscribed five days a week, one would only experience repeated items after about three to four weeks.\u003c/p>\n\u003cp>While vegans and gluten-free eaters can easily be accommodated, it’s much more difficult to accommodate individual preferences, like “I don’t like mushrooms or green peppers.” But because the menu is announced Friday the week before, a subscriber can change their days with enough advance notice, if there’s something they want to avoid.\u003c/p>\n\u003cp>Tay says he thought long and hard whether to offer a meat option, and decided against it.\u003c/p>\n\u003cp>“Most of our customers aren’t vegetarian, but are flexitarians who want to eat healthy,” he said. He doesn’t expect anyone to order from him every day (though he’s fine if they do) and feels people who want meat for lunch can get it elsewhere.\u003c/p>\n\u003cblockquote>\u003cp>“Eating vegetarian just fits better with our model of using less energy and conserving resources,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>So what would a subscriber get on an average day?\u003c/p>\n\u003cfigure id=\"attachment_95234\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/alix-wall-food-new.jpg\" alt=\"Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day.\" width=\"1224\" height=\"1632\" class=\"size-full wp-image-95234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/alix-wall-food-new-320x427.jpg 320w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">Penang curry with tofu, Japanese eggplant and kabocha squash with marinated mushrooms atop a bed of arugula and spinach is a meal on an average day. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the day I sampled Green Tiffin, the upper tier (each tiffin has two tiers) was filled with marinated mushrooms and onions over a bed of baby spinach and arugula, and the bottom tier held a Penang curry with Kabocha squash, snow peas, Japanese eggplant and tofu topped with toasted coconut with a brown and wild rice mix on the side.\u003c/p>\n\u003cp>The mushrooms were especially delicious (they were marinated in a mix of red wine and sherry vinegars overnight, with fresh herbs like parsley and oregano) and while the curry could have been spicier for my liking, it was not at all lacking for flavor. The portion was more than enough for me (though consumers with a larger appetite can specify the “green me up” option for extra).\u003c/p>\n\u003cp>While the meal I got didn’t include any superfoods like hemp or chia seeds or koji berries, those are sometimes in the mix, and every once in awhile a dessert is offered too. Raw foods like zucchini noodles are in rotation as are Asian noodle dishes, veggie burgers made from ingredients such as lentils, beets and nuts, and collard green rolls. Tay is dedicated to the notion of making his customers feel sated but not with an over-the-top food coma that makes returning to work difficult.\u003c/p>\n\u003cp>He’s trying to find that balance where his food is healthy but doesn’t sacrifice anything in terms of having excellent flavor, too. Menus show influences from a wide variety of countries.\u003c/p>\n\u003cp>“Eating something healthy that tastes good shouldn’t be that difficult,” he said.\u003c/p>\n\u003cp>Tay is especially proud of how little waste the company produces (since customers order in advance, he knows exactly how much food to buy) and the tiffin system produces no trash. The electric bikes contribute no fossil fuels to the environment.\u003c/p>\n\u003cfigure id=\"attachment_95228\" class=\"wp-caption aligncenter\" style=\"max-width: 576px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/GT-E-Bikes.jpg\" alt=\"If you order from Green Tiffin, your food will be delivered on a bike like this.\" width=\"576\" height=\"413\" class=\"size-full wp-image-95228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes.jpg 576w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/GT-E-Bikes-320x229.jpg 320w\" sizes=\"(max-width: 576px) 100vw, 576px\">\u003cfigcaption class=\"wp-caption-text\">If you order from Green Tiffin, your food will be delivered on a bike like this. \u003ccite>(Courtesy of Green Tiffin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He can cater company lunches up to 20 servings, he said, and his delivery area includes downtown and SOMA to the Civic Center.\u003c/p>\n\u003cp>Tay has funded the venture by himself so far, and is looking into becoming a B Corporation. He is wary of outside investors to scale up because he doesn’t want to compromise his values, and once profitable, he intends to donate a portion of each sale to anti-hunger or nutrition education programs.\u003c/p>\n\u003cblockquote>\u003cp>“It happens in businesses all the time, where the goals of the investors are different from that of the original founder, and certain ideals are compromised, like no longer sourcing food from local farms to cut corners,” he said. “I am committed to not letting that happen.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_95219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg\" alt=\"Adrian Tay, founder/owner of Green Tiffin\" width=\"1920\" height=\"1826\" class=\"size-full wp-image-95219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-400x380.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-800x761.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1440x1370.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-1180x1122.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-768x730.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/adrian-tay-green-tiffin1920b-320x304.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adrian Tay, founder/owner of Green Tiffin \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.greentiffin.com/\" target=\"_blank\">\u003cstrong>Green Tiffin\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/greentiffin\" target=\"_blank\">Green Tiffin\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/greentiffin\" target=\"_blank\">@greentiffin\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"94839,94840,94841,94842,94843,94844,94845\"]\u003c/p>\n\u003cp>\u003ca href=\"http://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94837,94836,94835,94838,94834\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94854,94853,94855,94851,94852\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94856,94858,94859,94857\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94832,94827,94829,94833,94830,94828,94831\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94846,94850,94847,94848,94849\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94868,94867,94865,94866\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94872,94870,94869,94871\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94860,94863,94864,94861,94862\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94822,94824,94826,94823,94825\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n",
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"excerpt": "Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rediscovering Sauerkraut as a Versatile Health Food",
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"content": "\u003cp>Remember when sauerkraut was just something you slopped on top of your hot dog? These days, people are spooning mounds of it straight onto their plates with hope of reaping the benefits of the “good bugs” found in fermented foods. I knew things had really turned the corner when I saw two women have a veritable showdown at Whole Foods over the last container of \u003ca href=\"http://www.sonomabrinery.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Brinery’s Raw Sauerkraut.\u003c/a>\u003c/p>\n\u003cp>Sauerkraut has recently appeared on my shopping list too (and I don’t eat hotdogs). I’ve even contemplated fermenting my own at home. But I’ve been wondering if these salty-sour cabbage shreds truly merit their re-designation as a health-bestowing food. What exactly are the benefits of eating sauerkraut, and is it any better than eating other kinds of fermented foods? Do all forms of sauerkraut pack the same microbial punch?\u003c/p>\n\u003cp>I’ve also been wondering about how to pair sauerkraut with my meals in more interesting ways, as opposed to sitting like a sad lump on the side of my sandwich.\u003c/p>\n\u003cp>For answers to all of my scientific and culinary questions, I turned to the experts.\u003c/p>\n\u003ch3>Fermentation: Cultivating Bugs with Benefits\u003c/h3>\n\u003cp>At her lab at the University of California, Davis, \u003ca href=\"http://www.marcolab.net/\" target=\"_blank\" rel=\"noopener\">microbiologist Dr. Maria Marco\u003c/a> studies how bacteria and other live organisms can play a role in human health, as well as food quality and safety. She also teaches her students about sauerkraut as a prime example of how the fermentation process works.\u003c/p>\n\u003cfigure id=\"attachment_95052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-homemade1.jpg\" alt=\"The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A German word that simply means “sour cabbage,” sauerkraut is traditionally made with just two ingredients: finely shredded cabbage and salt. Fermentation occurs when these ingredients are placed in an airtight container, where the lack of oxygen spawns the growth of lactic acid bacteria. This kind of bacteria causes the natural sugars in the cabbage to convert into lactic acid through a process called “lacto-fermentation, which gives sauerkraut its sour flavor. Both the lactic acid and the added salt help to preserve the cabbage and prevent rotting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the cabbage has fermented for a few weeks, it’s ready to eat. Brands like Sonoma Brinery package the sauerkraut in its raw form, brimming with life. Live ‘kraut is also sold by other northern California companies like \u003ca href=\"http://www.bubbies.com/\" target=\"_blank\" rel=\"noopener\">Bubbie’s\u003c/a> of San Francisco, \u003ca href=\"http://www.culturedpickleshop.com/index.html\" target=\"_blank\" rel=\"noopener\">Cultured\u003c/a> of Berkeley and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\" rel=\"noopener\">Farmhouse Culture\u003c/a> of Santa Cruz, whose sauerkraut comes in a variety of flavors such as ginger beet and horseradish leek. But these are all boutique brands that haven’t quite made the leap into the mainstream yet. The bulk of the sauerkraut sold in American supermarkets and offered at ballparks is not raw; it’s pasteurized to reduce the risk of pathogens. “The problem,” explains Marco, “is that this destroys virtually all of the ‘good’ bacteria along with the bad.”\u003c/p>\n\u003cfigure id=\"attachment_95050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg\" alt=\"Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Live bacteria strains like those found in raw sauerkraut are sometimes classified as “probiotic,” a term that’s often stamped on food products to indicate that it contains live bacteria. But according to the World health Organization’s definition, a food should only be classified as probiotic if it contains living microorganisms that are proven to confer health benefits when consumed.\u003c/p>\n\u003cfigure id=\"attachment_95049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-cultured.jpg\" alt=\"Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Semantics aside, eating foods with probiotics is touted as a way to replenish essential microbial communities in our guts that have been diminished by things like antibiotic use. Marco explains that these microbes have little chance of being replaced simply by diet -- especially typical American diets that are loaded with processed and pasteurized foods that are nearly bacteria-free.\u003c/p>\n\u003cp>\u003ca href=\"http://gut.bmj.com/content/62/5/787.full?sid=88412753-52b4-455e-aa7d-abf85121bb87\" target=\"_blank\" rel=\"noopener\">Studies\u003c/a> have shown certain types of lactic acid bacteria can enhance digestion and boost overall immunity, and it’s those bacteria that are responsible for the probiotic buzz. But as Marco points out, most non-toxic bacteria -- including those found in fermented foods -- have not actually been studied enough to warrant a probiotic classification.\u003c/p>\n\u003cp>Another eye-opening fact is that different fermented foods contain different amounts and strains of lactic acid bacteria. So the potential benefits of eating yogurt, for example, may be very different from any benefits associated with eating sauerkraut.\u003c/p>\n\u003ch3>Sauerkraut’s Probiotic Promise\u003c/h3>\n\u003cp>This strain of \u003cem>L. plantarum\u003c/em> that Marco studies is very similar to the one found in the drink product, \u003ca href=\"http://www.goodbelly.com\" target=\"_blank\" rel=\"noopener\">GoodBelly\u003c/a>. But the bacteria in the GoodBelly drinks don’t occur naturally; they are added. Every serving contains billions of these \u003cem>L.\u003c/em> \u003cem>plantarum\u003c/em> cells, as opposed to the million or so in each serving of fermented sauerkraut (and olives). And you never quite know which strains will naturally evolve in your sauerkraut unless each batch is tested, which would be very costly and time consuming for purveyors.\u003c/p>\n\u003cp>\u003ca href=\"http://www.livestrong.com/article/495907-what-are-the-benefits-of-lacto-fermented-sauerkraut/\" target=\"_blank\" rel=\"noopener\">What is known\u003c/a> is that eating lacto-fermented foods generally helps create a healthier environment in your gut, which in turn can help ward-off pathogens and support our bodies’ ability to digest and metabolize nutrients. So while you may never know the full microbial make-up of your sauerkraut, it’s likely that it will offer some benefits. We also know that eating cabbage – whether fermented or not – offers a good dose of vitamins, minerals and other \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19\" target=\"_blank\" rel=\"noopener\">health-promoting phytonutrients\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/raw1920a.jpg\" alt=\"Sonoma Brinery's Raw Sauerkraut.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery's Raw Sauerkraut. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Coaxing Bugs to Tickle Your Taste Buds\u003c/h3>\n\u003cp>Sonoma Brinery’s founder Dave Ehreth doesn’t know exactly what strains of bacteria are in each vat of his popular sauerkraut. What he does know is how to manipulate the microbial magic so that his brew tastes just right.\u003c/p>\n\u003cp>“We halt the process just before a third stage of fermentation so that it doesn’t have that acerbic bite that many other sauerkrauts have.”\u003c/p>\n\u003cp>An electrical engineer with a 28-year tech industry career under his belt, Ehreth decided to apply his self-described “nerd” know-how to making and marketing New York style kosher pickles and raw sauerkraut on the west coast.\u003c/p>\n\u003cp>Since he sold his first batch some 10 years ago, he’s been conferring with scientists and poring over scholarly articles to stay up-to-date on the latest developments in fermentation and probiotic research. He’s also spent time conducting his own culinary research in the kitchen.\u003c/p>\n\u003cblockquote>\u003cp>“Take a dollop of our smoky chipotle sauerkraut and put it on top of a fresh made batch of mac-n-cheese and it will blow your mind.”\u003c/p>\u003c/blockquote>\n\u003cp>Ehreth also suggests using it as a topping for a sauteed onion and swiss cheese egg-scramble. “Add the sauerkraut just at the very end as the cheese starts to melt and you’ll have the perfect breakfast.” Ehreth says the bacteria remain in tact until they hit about 130 degrees, so while you don’t want to cook your sauerkraut -- you do have a little leeway.\u003c/p>\n\u003cp>I haven’t tried either of his suggested sauerkraut combos yet, but my mouth is watering just writing about them. I did try tossing it in with some miso-glazed cod and sautéed veggies, which added a nice contrast to the sweet glaze. These dishes might tempt microbiologist Maria Marco too, who is also a fan of Sonoma Brinery’s sauerkraut.\u003c/p>\n\u003cp>When I asked her if she ate if for the health benefits or the taste, her answer was “both.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I love anything sour. The potential health benefits are a bonus.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Remember when sauerkraut was just something you slopped on top of your hot dog? These days, people are spooning mounds of it straight onto their plates with hope of reaping the benefits of the “good bugs” found in fermented foods. I knew things had really turned the corner when I saw two women have a veritable showdown at Whole Foods over the last container of \u003ca href=\"http://www.sonomabrinery.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Brinery’s Raw Sauerkraut.\u003c/a>\u003c/p>\n\u003cp>Sauerkraut has recently appeared on my shopping list too (and I don’t eat hotdogs). I’ve even contemplated fermenting my own at home. But I’ve been wondering if these salty-sour cabbage shreds truly merit their re-designation as a health-bestowing food. What exactly are the benefits of eating sauerkraut, and is it any better than eating other kinds of fermented foods? Do all forms of sauerkraut pack the same microbial punch?\u003c/p>\n\u003cp>I’ve also been wondering about how to pair sauerkraut with my meals in more interesting ways, as opposed to sitting like a sad lump on the side of my sandwich.\u003c/p>\n\u003cp>For answers to all of my scientific and culinary questions, I turned to the experts.\u003c/p>\n\u003ch3>Fermentation: Cultivating Bugs with Benefits\u003c/h3>\n\u003cp>At her lab at the University of California, Davis, \u003ca href=\"http://www.marcolab.net/\" target=\"_blank\" rel=\"noopener\">microbiologist Dr. Maria Marco\u003c/a> studies how bacteria and other live organisms can play a role in human health, as well as food quality and safety. She also teaches her students about sauerkraut as a prime example of how the fermentation process works.\u003c/p>\n\u003cfigure id=\"attachment_95052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-homemade1.jpg\" alt=\"The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A German word that simply means “sour cabbage,” sauerkraut is traditionally made with just two ingredients: finely shredded cabbage and salt. Fermentation occurs when these ingredients are placed in an airtight container, where the lack of oxygen spawns the growth of lactic acid bacteria. This kind of bacteria causes the natural sugars in the cabbage to convert into lactic acid through a process called “lacto-fermentation, which gives sauerkraut its sour flavor. Both the lactic acid and the added salt help to preserve the cabbage and prevent rotting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the cabbage has fermented for a few weeks, it’s ready to eat. Brands like Sonoma Brinery package the sauerkraut in its raw form, brimming with life. Live ‘kraut is also sold by other northern California companies like \u003ca href=\"http://www.bubbies.com/\" target=\"_blank\" rel=\"noopener\">Bubbie’s\u003c/a> of San Francisco, \u003ca href=\"http://www.culturedpickleshop.com/index.html\" target=\"_blank\" rel=\"noopener\">Cultured\u003c/a> of Berkeley and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\" rel=\"noopener\">Farmhouse Culture\u003c/a> of Santa Cruz, whose sauerkraut comes in a variety of flavors such as ginger beet and horseradish leek. But these are all boutique brands that haven’t quite made the leap into the mainstream yet. The bulk of the sauerkraut sold in American supermarkets and offered at ballparks is not raw; it’s pasteurized to reduce the risk of pathogens. “The problem,” explains Marco, “is that this destroys virtually all of the ‘good’ bacteria along with the bad.”\u003c/p>\n\u003cfigure id=\"attachment_95050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg\" alt=\"Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Live bacteria strains like those found in raw sauerkraut are sometimes classified as “probiotic,” a term that’s often stamped on food products to indicate that it contains live bacteria. But according to the World health Organization’s definition, a food should only be classified as probiotic if it contains living microorganisms that are proven to confer health benefits when consumed.\u003c/p>\n\u003cfigure id=\"attachment_95049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-cultured.jpg\" alt=\"Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Semantics aside, eating foods with probiotics is touted as a way to replenish essential microbial communities in our guts that have been diminished by things like antibiotic use. Marco explains that these microbes have little chance of being replaced simply by diet -- especially typical American diets that are loaded with processed and pasteurized foods that are nearly bacteria-free.\u003c/p>\n\u003cp>\u003ca href=\"http://gut.bmj.com/content/62/5/787.full?sid=88412753-52b4-455e-aa7d-abf85121bb87\" target=\"_blank\" rel=\"noopener\">Studies\u003c/a> have shown certain types of lactic acid bacteria can enhance digestion and boost overall immunity, and it’s those bacteria that are responsible for the probiotic buzz. But as Marco points out, most non-toxic bacteria -- including those found in fermented foods -- have not actually been studied enough to warrant a probiotic classification.\u003c/p>\n\u003cp>Another eye-opening fact is that different fermented foods contain different amounts and strains of lactic acid bacteria. So the potential benefits of eating yogurt, for example, may be very different from any benefits associated with eating sauerkraut.\u003c/p>\n\u003ch3>Sauerkraut’s Probiotic Promise\u003c/h3>\n\u003cp>This strain of \u003cem>L. plantarum\u003c/em> that Marco studies is very similar to the one found in the drink product, \u003ca href=\"http://www.goodbelly.com\" target=\"_blank\" rel=\"noopener\">GoodBelly\u003c/a>. But the bacteria in the GoodBelly drinks don’t occur naturally; they are added. Every serving contains billions of these \u003cem>L.\u003c/em> \u003cem>plantarum\u003c/em> cells, as opposed to the million or so in each serving of fermented sauerkraut (and olives). And you never quite know which strains will naturally evolve in your sauerkraut unless each batch is tested, which would be very costly and time consuming for purveyors.\u003c/p>\n\u003cp>\u003ca href=\"http://www.livestrong.com/article/495907-what-are-the-benefits-of-lacto-fermented-sauerkraut/\" target=\"_blank\" rel=\"noopener\">What is known\u003c/a> is that eating lacto-fermented foods generally helps create a healthier environment in your gut, which in turn can help ward-off pathogens and support our bodies’ ability to digest and metabolize nutrients. So while you may never know the full microbial make-up of your sauerkraut, it’s likely that it will offer some benefits. We also know that eating cabbage – whether fermented or not – offers a good dose of vitamins, minerals and other \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19\" target=\"_blank\" rel=\"noopener\">health-promoting phytonutrients\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/raw1920a.jpg\" alt=\"Sonoma Brinery's Raw Sauerkraut.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery's Raw Sauerkraut. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Coaxing Bugs to Tickle Your Taste Buds\u003c/h3>\n\u003cp>Sonoma Brinery’s founder Dave Ehreth doesn’t know exactly what strains of bacteria are in each vat of his popular sauerkraut. What he does know is how to manipulate the microbial magic so that his brew tastes just right.\u003c/p>\n\u003cp>“We halt the process just before a third stage of fermentation so that it doesn’t have that acerbic bite that many other sauerkrauts have.”\u003c/p>\n\u003cp>An electrical engineer with a 28-year tech industry career under his belt, Ehreth decided to apply his self-described “nerd” know-how to making and marketing New York style kosher pickles and raw sauerkraut on the west coast.\u003c/p>\n\u003cp>Since he sold his first batch some 10 years ago, he’s been conferring with scientists and poring over scholarly articles to stay up-to-date on the latest developments in fermentation and probiotic research. He’s also spent time conducting his own culinary research in the kitchen.\u003c/p>\n\u003cblockquote>\u003cp>“Take a dollop of our smoky chipotle sauerkraut and put it on top of a fresh made batch of mac-n-cheese and it will blow your mind.”\u003c/p>\u003c/blockquote>\n\u003cp>Ehreth also suggests using it as a topping for a sauteed onion and swiss cheese egg-scramble. “Add the sauerkraut just at the very end as the cheese starts to melt and you’ll have the perfect breakfast.” Ehreth says the bacteria remain in tact until they hit about 130 degrees, so while you don’t want to cook your sauerkraut -- you do have a little leeway.\u003c/p>\n\u003cp>I haven’t tried either of his suggested sauerkraut combos yet, but my mouth is watering just writing about them. I did try tossing it in with some miso-glazed cod and sautéed veggies, which added a nice contrast to the sweet glaze. These dishes might tempt microbiologist Maria Marco too, who is also a fan of Sonoma Brinery’s sauerkraut.\u003c/p>\n\u003cp>When I asked her if she ate if for the health benefits or the taste, her answer was “both.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Companies Want You to Get Your Whole Grains, in the Form of Dried Pasta",
"title": "Bay Area Companies Want You to Get Your Whole Grains, in the Form of Dried Pasta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As a food-conscious consumer, you may care deeply about the source of the fresh foods you purchase but do you give the same attention to a box of dried pasta? Do you know where the flour for that pasta came from? Can it be traced to one source? Do you know how it was milled? And if you want to be healthier and buy the whole-wheat variety, while it may say whole grain, are you sure it’s actually 100 percent whole grains?\u003c/p>\n\u003cp>Now there are four Bay Area companies offering full transparency when it comes to that ubiquitous pantry staple: dried pasta, with each company offering its unique spin.\u003c/p>\n\u003cfigure id=\"attachment_94742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94742\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg\" alt=\"Bob Klein, the owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob Klein, the co-owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency. \u003ccite>(Teal Dudziak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Klein was a pioneer when he founded \u003ca href=\"http://communitygrains.com\" target=\"_blank\" rel=\"noopener\">Community Grains\u003c/a> in 2010. As the co-owner of Oakland's Oliveto Restaurant, he developed relationships with farmers he knew and trusted, and it was from them that he sourced his meat and produce for the restaurant. A self-described “ethics nut” for transparency, he wanted to apply the same strict standards to the wheat he bought, for the restaurant’s pizzas and pastas.\u003c/p>\n\u003cp>Five years later, Community Grains 100 percent whole grain pastas are sold at Whole Foods and are even served in Oakland Unified School District’s macaroni and cheese lunches. It's also sold online.\u003c/p>\n\u003cp>“The vision is immense, but the actual is teeny-weeny,” he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Klein was frustrated that numerous companies touted their products as “whole grain,” when in fact, the bran, germ and endosperm did not all end up in the final product. In many products, specifically white flour, the bran and germ are separated in the milling process and then sifted back together, and vitamins are frequently added to fortify it.\u003c/p>\n\u003cblockquote>\u003cp>“We buy California conventional wheat and mill it in a special way, so that all the bran and all the germ is in it,” he said. “It’s milled finely so that the bran is not chunky and doesn’t get stuck in your teeth. We make really good pasta out of it, pasta that can be used in many cases, with as good results as all-purpose white flour.”\u003c/p>\u003c/blockquote>\n\u003cp>In Klein’s case, he decided local was a higher priority than organic, and while much of the wheat he gets is indeed organic, there is a lack of fully organic mills and storage facilities in California to handle it, thus much of his product isn’t certified.\u003c/p>\n\u003cp>However, he started an “Identity Preserved” label, in which a box of fettucine gives the \u003cstrong>Item:\u003c/strong> Organically Grown IP Fettucine, \u003cstrong>Breed of wheat:\u003c/strong> Hard Amber Durum; \u003cstrong>Variety:\u003c/strong> Iraqi Durum-Landrace, \u003cstrong>Grown:\u003c/strong> CCOF Certified Full Belly Farm, Yolo County, CA, \u003cstrong>Harvest date:\u003c/strong> September 2013, \u003cstrong>Cleaning & storage:\u003c/strong> Fully Belly Farm, \u003cstrong>Milled:\u003c/strong> Whole Milled Dec 2014, Woodland, CA. There’s also a bar code where you can scan for more information, with the hashtag #knowyourwheat.\u003c/p>\n\u003cfigure id=\"attachment_94739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/CommGrains1920.jpg\" alt=\"Community Grains offers a line called Identity Preserved, in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Community Grains offers a line called \"Identity Preserved,\" in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though many people know that eating whole grains are healthier for them, Klein says there’s no regulation on products that say “whole wheat,” and they may not actually be whole grains at all. “These companies don’t want to tell you what’s in there. Shouldn’t the government make them? They should, but they don’t.”\u003c/p>\n\u003cp>So while some might not care about that level of detail, Klein is one who does. “Whatever the information is, companies should provide that level of information,” he maintains. “You may not care but someone does care and transparency is so essential.”\u003c/p>\n\u003cp>Also based in Oakland, \u003ca href=\"http://www.baiapasta.com\" target=\"_blank\" rel=\"noopener\">Baia Pasta\u003c/a>, founded by two native Italians, Renato Sardo and Dario Barbone, came along a year later (Baia means “Bay” in Italian.)\u003c/p>\n\u003cp>Baia is available in many specialty markets and larger grocery chains around the Bay Area, as well as two Oakland farmers' markets, in its own store, and online.\u003c/p>\n\u003cp>While all of the pasta is made in the company’s facility in Jack London Square, most of the company’s flour comes neighboring states.\u003c/p>\n\u003cp>Given that Sardo worked for the Slow Food organization for many years, he made organic flour a priority over local, though he says he hopes that eventually they can source more flour from California (their kamut comes from \u003ca href=\"http://www.mooresflourmill.com\" target=\"_blank\" rel=\"noopener\">Moore’s Flour Mill\u003c/a> in Redding, but for now, that’s all that is local).\u003c/p>\n\u003cp>Most of their flour comes from \u003ca href=\"http://centralmilling.com\" target=\"_blank\" rel=\"noopener\">Central Milling\u003c/a>, in Utah, and some comes from \u003ca href=\"http://www.montanaflour.com\" target=\"_blank\" rel=\"noopener\">Montana Flour and Grains\u003c/a>.\u003c/p>\n\u003cp>While Central Milling has grown quite a bit since they began working together, Sardo went to visit its operation when starting out.\u003c/p>\n\u003cp>“You need to have a certain volume to demand customized production for you, but the fact that they have an organic facility was important to us,” said Sardo.\u003c/p>\n\u003cp>Given how difficult it is to find organically-grown durum wheat in California, they had to look further afield for it, he said.\u003c/p>\n\u003cp>While Sardo said he and his partner are happy with the flavor profiles in their pasta varieties, the one thing Central Milling does not offer is full traceability. They do, however, guarantee that all their flour is American and organic.\u003c/p>\n\u003cp>Eventually, Sardo said they hope to have their own mill. That would “allow us to have vertical integration, and direct connection with the farmers. I don’t know if we have to do it ourselves, or if someone can do it for us. There are many passionate people who are starting to get interested in these things,” he said.\u003c/p>\n\u003cfigure id=\"attachment_94741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Baia1920.jpg\" alt=\"Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sardo explained that making dried pasta is more complicated than some other foods made from flour, since the pasta will break easily when extruded if the particles of the flour aren’t uniform.\u003c/p>\n\u003cp>“This is a complicated process,” he said. “We need more consistency than a baker that makes cakes, or even someone who makes fresh pasta and cuts it by hand.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/TrulyGrains?fref=nf\" target=\"_blank\" rel=\"noopener\">Truly Grains\u003c/a> is the latest product to enter the market, and so far, has only one product, whole grain fusilli made with Sonora Wheat, grown organically in California. Made in Greenbrae, the pasta is available in specialty markets in Marin and San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_94737\" class=\"wp-caption aligncenter\" style=\"max-width: 1540px\">\u003cimg class=\"size-full wp-image-94737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/JFrank-DGreville.jpg\" alt=\" Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times.\" width=\"1540\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville.jpg 1540w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-400x351.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-800x701.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1440x1262.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1180x1034.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-768x673.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-320x281.jpg 320w\" sizes=\"(max-width: 1540px) 100vw, 1540px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times. \u003ccite>(Kate Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jennifer Frank, a co-founder of Truly Grains, started noticing signs of gluten sensitivity, as did her husband. “It’s really past a tipping point,” she said. “The allergy thing is out of control, and everyone thinks they’re allergic to it.”\u003c/p>\n\u003cp>By connecting with Monica Spiller, of the Mountain View-based \u003ca href=\"http://www.sustainablegrains.org\" target=\"_blank\" rel=\"noopener\">Whole Grain Connection\u003c/a>, Frank and fellow co-founder Daniela Greville came to believe one field of thought about gluten intolerance; that it's not the gluten itself that so many people are intolerant of, it’s the way in which most wheat is processed today.\u003c/p>\n\u003cp>Truly Grains was founded on the premise of providing products that were grown and milled in the methods used before industrial agriculture.\u003c/p>\n\u003cp>They found out about \u003ca href=\"http://cokefarm.com/\" target=\"_blank\" rel=\"noopener\">Coke Farm\u003c/a>, in San Juan Batista (in Monterey County) growing organic Sonora wheat, and began there.\u003c/p>\n\u003cp>The pair are committed to using only organic wheat, only ancient varieties, and it must be stone-milled. The flour is shipped to Sonoma county, where the pasta is made.\u003c/p>\n\u003cfigure id=\"attachment_94738\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg\" alt=\"Truly Grains only has one product now, but has crackers from sourdough starter in development.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg 1240w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-400x663.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-800x1326.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-1180x1957.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-768x1273.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-320x531.jpg 320w\" sizes=\"(max-width: 1240px) 100vw, 1240px\">\u003cfigcaption class=\"wp-caption-text\">Truly Grains only has one product now, but has crackers from sourdough starter in development. \u003ccite>(courtesy of Truly Grains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truly Grains is not intending to only be a pasta company; they are now looking into producing crackers and pasta from sourdough starter.\u003c/p>\n\u003cp>“Using a wild yeast or sourdough starter also makes it more easily digestible,” said Frank.\u003c/p>\n\u003cp>(And while an internet search yielded the website of a Cupertino-based company called \u003ca href=\"http://www.ancientagro.com\" target=\"_blank\" rel=\"noopener\">Ancient Agro\u003c/a> offering whole grain pastas from locally-grown varieties of ancient wheat, its founder didn’t make himself available for this article.)\u003c/p>\n\u003cp>\u003cstrong>So how do these locally-made pastas taste?\u003c/strong> Obviously, pasta is usually coated with some kind of sauce, and we didn’t want to mask the taste of the pasta itself, so we cooked each one al dente, and sprinkled it with a bit of extra virgin olive oil and sea salt.\u003c/p>\n\u003cp>Comparing them was not easy, as they all tasted like, well, whole-wheat pasta (which we eat often at home, saving the white stuff for special occasions in restaurants). Texturally, Baia’s won out, even though the Kamut variety was denser than some of the others, which we liked. All of Baia’s had a wonderful toothsome quality. Flavor-wise, we enjoyed the taste of Truly Grains, and we especially admired Community Grains’ Old World White Spaghetti, for being a whole grain product that masked itself as something made from white flour.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> While definitely having that whole wheat pasta taste (which not all people like) there was not a significant enough difference for us to recommend one brand over the others. So, if you are inclined to support local food businesses and appreciate the commitment to using quality whole grain ingredients, try these three brands out and share your opinions in the comments.\u003c/p>\n\n",
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"excerpt": "Dried pasta is a pantry staple in many homes. Here are some Bay Area-made whole grain products, some locally grown, some not, but each with a different niche.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a food-conscious consumer, you may care deeply about the source of the fresh foods you purchase but do you give the same attention to a box of dried pasta? Do you know where the flour for that pasta came from? Can it be traced to one source? Do you know how it was milled? And if you want to be healthier and buy the whole-wheat variety, while it may say whole grain, are you sure it’s actually 100 percent whole grains?\u003c/p>\n\u003cp>Now there are four Bay Area companies offering full transparency when it comes to that ubiquitous pantry staple: dried pasta, with each company offering its unique spin.\u003c/p>\n\u003cfigure id=\"attachment_94742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94742\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg\" alt=\"Bob Klein, the owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob Klein, the co-owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency. \u003ccite>(Teal Dudziak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Klein was a pioneer when he founded \u003ca href=\"http://communitygrains.com\" target=\"_blank\" rel=\"noopener\">Community Grains\u003c/a> in 2010. As the co-owner of Oakland's Oliveto Restaurant, he developed relationships with farmers he knew and trusted, and it was from them that he sourced his meat and produce for the restaurant. A self-described “ethics nut” for transparency, he wanted to apply the same strict standards to the wheat he bought, for the restaurant’s pizzas and pastas.\u003c/p>\n\u003cp>Five years later, Community Grains 100 percent whole grain pastas are sold at Whole Foods and are even served in Oakland Unified School District’s macaroni and cheese lunches. It's also sold online.\u003c/p>\n\u003cp>“The vision is immense, but the actual is teeny-weeny,” he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Klein was frustrated that numerous companies touted their products as “whole grain,” when in fact, the bran, germ and endosperm did not all end up in the final product. In many products, specifically white flour, the bran and germ are separated in the milling process and then sifted back together, and vitamins are frequently added to fortify it.\u003c/p>\n\u003cblockquote>\u003cp>“We buy California conventional wheat and mill it in a special way, so that all the bran and all the germ is in it,” he said. “It’s milled finely so that the bran is not chunky and doesn’t get stuck in your teeth. We make really good pasta out of it, pasta that can be used in many cases, with as good results as all-purpose white flour.”\u003c/p>\u003c/blockquote>\n\u003cp>In Klein’s case, he decided local was a higher priority than organic, and while much of the wheat he gets is indeed organic, there is a lack of fully organic mills and storage facilities in California to handle it, thus much of his product isn’t certified.\u003c/p>\n\u003cp>However, he started an “Identity Preserved” label, in which a box of fettucine gives the \u003cstrong>Item:\u003c/strong> Organically Grown IP Fettucine, \u003cstrong>Breed of wheat:\u003c/strong> Hard Amber Durum; \u003cstrong>Variety:\u003c/strong> Iraqi Durum-Landrace, \u003cstrong>Grown:\u003c/strong> CCOF Certified Full Belly Farm, Yolo County, CA, \u003cstrong>Harvest date:\u003c/strong> September 2013, \u003cstrong>Cleaning & storage:\u003c/strong> Fully Belly Farm, \u003cstrong>Milled:\u003c/strong> Whole Milled Dec 2014, Woodland, CA. There’s also a bar code where you can scan for more information, with the hashtag #knowyourwheat.\u003c/p>\n\u003cfigure id=\"attachment_94739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/CommGrains1920.jpg\" alt=\"Community Grains offers a line called Identity Preserved, in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Community Grains offers a line called \"Identity Preserved,\" in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though many people know that eating whole grains are healthier for them, Klein says there’s no regulation on products that say “whole wheat,” and they may not actually be whole grains at all. “These companies don’t want to tell you what’s in there. Shouldn’t the government make them? They should, but they don’t.”\u003c/p>\n\u003cp>So while some might not care about that level of detail, Klein is one who does. “Whatever the information is, companies should provide that level of information,” he maintains. “You may not care but someone does care and transparency is so essential.”\u003c/p>\n\u003cp>Also based in Oakland, \u003ca href=\"http://www.baiapasta.com\" target=\"_blank\" rel=\"noopener\">Baia Pasta\u003c/a>, founded by two native Italians, Renato Sardo and Dario Barbone, came along a year later (Baia means “Bay” in Italian.)\u003c/p>\n\u003cp>Baia is available in many specialty markets and larger grocery chains around the Bay Area, as well as two Oakland farmers' markets, in its own store, and online.\u003c/p>\n\u003cp>While all of the pasta is made in the company’s facility in Jack London Square, most of the company’s flour comes neighboring states.\u003c/p>\n\u003cp>Given that Sardo worked for the Slow Food organization for many years, he made organic flour a priority over local, though he says he hopes that eventually they can source more flour from California (their kamut comes from \u003ca href=\"http://www.mooresflourmill.com\" target=\"_blank\" rel=\"noopener\">Moore’s Flour Mill\u003c/a> in Redding, but for now, that’s all that is local).\u003c/p>\n\u003cp>Most of their flour comes from \u003ca href=\"http://centralmilling.com\" target=\"_blank\" rel=\"noopener\">Central Milling\u003c/a>, in Utah, and some comes from \u003ca href=\"http://www.montanaflour.com\" target=\"_blank\" rel=\"noopener\">Montana Flour and Grains\u003c/a>.\u003c/p>\n\u003cp>While Central Milling has grown quite a bit since they began working together, Sardo went to visit its operation when starting out.\u003c/p>\n\u003cp>“You need to have a certain volume to demand customized production for you, but the fact that they have an organic facility was important to us,” said Sardo.\u003c/p>\n\u003cp>Given how difficult it is to find organically-grown durum wheat in California, they had to look further afield for it, he said.\u003c/p>\n\u003cp>While Sardo said he and his partner are happy with the flavor profiles in their pasta varieties, the one thing Central Milling does not offer is full traceability. They do, however, guarantee that all their flour is American and organic.\u003c/p>\n\u003cp>Eventually, Sardo said they hope to have their own mill. That would “allow us to have vertical integration, and direct connection with the farmers. I don’t know if we have to do it ourselves, or if someone can do it for us. There are many passionate people who are starting to get interested in these things,” he said.\u003c/p>\n\u003cfigure id=\"attachment_94741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Baia1920.jpg\" alt=\"Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sardo explained that making dried pasta is more complicated than some other foods made from flour, since the pasta will break easily when extruded if the particles of the flour aren’t uniform.\u003c/p>\n\u003cp>“This is a complicated process,” he said. “We need more consistency than a baker that makes cakes, or even someone who makes fresh pasta and cuts it by hand.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/TrulyGrains?fref=nf\" target=\"_blank\" rel=\"noopener\">Truly Grains\u003c/a> is the latest product to enter the market, and so far, has only one product, whole grain fusilli made with Sonora Wheat, grown organically in California. Made in Greenbrae, the pasta is available in specialty markets in Marin and San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_94737\" class=\"wp-caption aligncenter\" style=\"max-width: 1540px\">\u003cimg class=\"size-full wp-image-94737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/JFrank-DGreville.jpg\" alt=\" Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times.\" width=\"1540\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville.jpg 1540w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-400x351.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-800x701.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1440x1262.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1180x1034.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-768x673.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-320x281.jpg 320w\" sizes=\"(max-width: 1540px) 100vw, 1540px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times. \u003ccite>(Kate Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jennifer Frank, a co-founder of Truly Grains, started noticing signs of gluten sensitivity, as did her husband. “It’s really past a tipping point,” she said. “The allergy thing is out of control, and everyone thinks they’re allergic to it.”\u003c/p>\n\u003cp>By connecting with Monica Spiller, of the Mountain View-based \u003ca href=\"http://www.sustainablegrains.org\" target=\"_blank\" rel=\"noopener\">Whole Grain Connection\u003c/a>, Frank and fellow co-founder Daniela Greville came to believe one field of thought about gluten intolerance; that it's not the gluten itself that so many people are intolerant of, it’s the way in which most wheat is processed today.\u003c/p>\n\u003cp>Truly Grains was founded on the premise of providing products that were grown and milled in the methods used before industrial agriculture.\u003c/p>\n\u003cp>They found out about \u003ca href=\"http://cokefarm.com/\" target=\"_blank\" rel=\"noopener\">Coke Farm\u003c/a>, in San Juan Batista (in Monterey County) growing organic Sonora wheat, and began there.\u003c/p>\n\u003cp>The pair are committed to using only organic wheat, only ancient varieties, and it must be stone-milled. The flour is shipped to Sonoma county, where the pasta is made.\u003c/p>\n\u003cfigure id=\"attachment_94738\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg\" alt=\"Truly Grains only has one product now, but has crackers from sourdough starter in development.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg 1240w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-400x663.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-800x1326.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-1180x1957.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-768x1273.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-320x531.jpg 320w\" sizes=\"(max-width: 1240px) 100vw, 1240px\">\u003cfigcaption class=\"wp-caption-text\">Truly Grains only has one product now, but has crackers from sourdough starter in development. \u003ccite>(courtesy of Truly Grains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truly Grains is not intending to only be a pasta company; they are now looking into producing crackers and pasta from sourdough starter.\u003c/p>\n\u003cp>“Using a wild yeast or sourdough starter also makes it more easily digestible,” said Frank.\u003c/p>\n\u003cp>(And while an internet search yielded the website of a Cupertino-based company called \u003ca href=\"http://www.ancientagro.com\" target=\"_blank\" rel=\"noopener\">Ancient Agro\u003c/a> offering whole grain pastas from locally-grown varieties of ancient wheat, its founder didn’t make himself available for this article.)\u003c/p>\n\u003cp>\u003cstrong>So how do these locally-made pastas taste?\u003c/strong> Obviously, pasta is usually coated with some kind of sauce, and we didn’t want to mask the taste of the pasta itself, so we cooked each one al dente, and sprinkled it with a bit of extra virgin olive oil and sea salt.\u003c/p>\n\u003cp>Comparing them was not easy, as they all tasted like, well, whole-wheat pasta (which we eat often at home, saving the white stuff for special occasions in restaurants). Texturally, Baia’s won out, even though the Kamut variety was denser than some of the others, which we liked. All of Baia’s had a wonderful toothsome quality. Flavor-wise, we enjoyed the taste of Truly Grains, and we especially admired Community Grains’ Old World White Spaghetti, for being a whole grain product that masked itself as something made from white flour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> While definitely having that whole wheat pasta taste (which not all people like) there was not a significant enough difference for us to recommend one brand over the others. So, if you are inclined to support local food businesses and appreciate the commitment to using quality whole grain ingredients, try these three brands out and share your opinions in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area",
"title": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94669\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Hagar.jpg\" alt=\"Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-400x482.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-800x965.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-768x926.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-320x386.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That old-world tradition of having friendly, pre-dinner chitchat while sipping an \u003ca href=\"http://www.foodandwine.com/articles/spirits-the-art-of-the-aperitif\" target=\"_blank\" rel=\"noopener\">aperitif\u003c/a> to relax after the day is done might be at odds with today's hyperspeed lifestyles but one part of the equation is coming back: the beverage. Spurred by the \u003ca href=\"http://www.ypo.org/2014/10/the-art-and-business-of-craft-cocktails/\" target=\"_blank\" rel=\"noopener\">craft cocktail movement\u003c/a> in which yesteryear's ingredients are reinvented but made from scratch, lots better than ever, this wine-based infusion is \u003ca href=\"http://www.mercurynews.com/eat-drink-play/ci_26210597/aperitif-hour\" target=\"_blank\" rel=\"noopener\">reappearing\u003c/a> via a few passionate producers like Laura Hagar-Rush of \u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>.\u003c/p>\n\u003cp>Her pale, pastel-colored concoctions brewed with various fruits, herbs and flowers are intensely aromatic, complex and exquisitely delicate, belying their 16% alcohol content. Featuring the haunting smells of ingredients like \u003ca href=\"http://en.wikipedia.org/wiki/Oroblanco\" target=\"_blank\" rel=\"noopener\">oroblanco\u003c/a>, \u003ca href=\"http://www.specialtyproduce.com/produce/Yali_Pears_6585.php\" target=\"_blank\" rel=\"noopener\">yali pear\u003c/a>, \u003ca href=\"http://www.louistheplantgeek.com/a-gardening-journal/1053-pseudocydonia-sinensis\" target=\"_blank\" rel=\"noopener\">Chinese quince\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Bergamot_orange\" target=\"_blank\" rel=\"noopener\">bergamot\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Blood_orange\" target=\"_blank\" rel=\"noopener\">blood orange\u003c/a> and \u003ca href=\"http://simple.wikipedia.org/wiki/Feijoa\" target=\"_blank\" rel=\"noopener\">feijoa\u003c/a> (pineapple guava), her essences are miles removed from the overly bitter and \"it's-an-acquired-taste\" commercial products like \u003ca href=\"http://en.wikipedia.org/wiki/Campari\" target=\"_blank\" rel=\"noopener\">Campari\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Fernet-Branca\" target=\"_blank\" rel=\"noopener\">Fernet-Branca\u003c/a> or syrupy mass-market stuff like \u003ca href=\"http://en.wikipedia.org/wiki/Dubonnet\" target=\"_blank\" rel=\"noopener\">Dubonnet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94671\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/quince-label.jpg\" alt=\"Quince label\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label.jpg 998w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-400x610.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-800x1220.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-768x1171.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-320x488.jpg 320w\" sizes=\"(max-width: 998px) 100vw, 998px\">\u003cfigcaption class=\"wp-caption-text\">Quince label \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few budding aperitif producers have emerged recently like \u003ca href=\"http://www.jardesca.com/home\" target=\"_blank\" rel=\"noopener\">Jardesca\u003c/a> while others such as \u003ca href=\"http://www.portworks.com\" target=\"_blank\" rel=\"noopener\">Sonoma Portworks\u003c/a>, \u003ca href=\"http://www.charbay.com/\" target=\"_blank\" rel=\"noopener\">Charbay\u003c/a>, \u003ca href=\"http://suttoncellars.com/\" target=\"_blank\" rel=\"noopener\">Sutton Cellars\u003c/a> and \u003ca href=\"http://www.quadywinery.com/\" target=\"_blank\" rel=\"noopener\">Quady\u003c/a> now have aperitifs in their product lines. But Hagar-Rush is the only one focused on seasonal heirloom fruit, grown in her expansive yard in rural \u003ca href=\"http://en.wikipedia.org/wiki/Forestville,_California\" target=\"_blank\" rel=\"noopener\">Forestville\u003c/a> and in the yards of friends and acquaintances throughout the Bay Area.\u003c/p>\n\u003cp>A writer and graphic designer by trade -- she used to write food and wine articles for the \u003ca href=\"http://www.eastbayexpress.com/\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a> -- Hagar-Rush took the giant step from observing to doing after sipping a \"transcendental\" bergamot aperitif a friend made in his garage a few years ago. \"It was really delicious so I went home and made one,\" explains the tall, immediately likable mom of two college-age kids, who's married to an industrial design engineer.\u003c/p>\n\u003cp>Aperitifs -- including familiar iterations like \u003ca href=\"http://vermouth101.com/\" target=\"_blank\" rel=\"noopener\">vermouth\u003c/a> -- start with wine, which is infused with flavoring like herbs, fruit, roots and bark, allowed to percolate for awhile, then strained and dosed with a distilled product like vodka or brandy. Without the infusions, this is roughly how classic before-or-after-dinner \"fortified\" beverages like \u003ca href=\"http://en.wikipedia.org/wiki/Port_wine\" target=\"_blank\" rel=\"noopener\">port\u003c/a>, \u003ca href=\"https://www.yahoo.com/food/what-is-sherry-and-why-should-you-drink-it-100027367111.html\" target=\"_blank\" rel=\"noopener\">sherry\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Madeira_wine\" target=\"_blank\" rel=\"noopener\">madeira\u003c/a> are made. Varying amounts of sweetener are used in many aperitifs but those made by Hagar-Rush are just sweet enough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her singular inspiration was showcasing organic, local fruit. \"It's a nice combination of the wine world and the whole local, sustainable produce movement, which I'm interested in,\" she explains. \"This is going to sound a little woo-woo, but I like the idea of connecting people with the earth and the seasons and the cycle -- great food is only available certain times of the year. Like, cherries are only great for a month.\"\u003c/p>\n\u003cp>Current offerings reflect the winter citrus season and include blood orange, bergamot and \u003ca href=\"http://en.wikipedia.org/wiki/Buddha%27s_hand\" target=\"_blank\" rel=\"noopener\">Buddha's hand\u003c/a>, a bizarre-looking fruit with yellow finger-like appendages that is so fragrant that it's used to perfume rooms in parts of Asia. \"Coming up is \u003ca href=\"http://www.nytimes.com/2011/02/23/dining/23limes.html?_r=0\" target=\"_blank\" rel=\"noopener\">Rangpur lime\u003c/a>,\" explains Hagar-Rush. Soon will be the spring aperitifs, which will include \u003ca href=\"http://en.wikipedia.org/wiki/Cherimoya\" target=\"_blank\" rel=\"noopener\">cherimoya\u003c/a>-jasmine.\u003c/p>\n\u003cp>In her ever-changing lineup are delicate summer offerings such as strawberry-basil and white nectarine-rose. Fall will see aperitifs like bosc pear and fig-pear. \"I always have grapefruit,\" she notes, since \"great organic fruit is available year round.\u003c/p>\n\u003cp>\"They are generally less sweet than one expects,\" explains Hagar-Rush. \"People generally say they're refreshing and bright, particularly with the citrus. The point with these is to deliver the essence of the seasonal fruit. All of them are extremely aromatic. The nose is intense and a huge part of the experience. They're perfumey, but in a good way.\"\u003c/p>\n\u003cp>The road to her current level of expertise involved three years of study and experimentation as well as jumping through the endless hoops of the officials who regulate alcoholic beverages. For example, the federal Alcohol and Tobacco Tax and Trade Bureau, nicknamed the TTB, wouldn't allow her to put \"aperitif\" on the label of her Sonoma Aperitif brand. Go figure. So she slyly came up with a substitute, \"Qu'est-ce que c'est,\" which means \"what is it?\" in French.\u003c/p>\n\u003cfigure id=\"attachment_94670\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94670\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/blood-orange-label.jpg\" alt=\"Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting "aperitif" on her labels so instead, she puckishly calls her essences "Qu'est-ce que c'est" (what is it?)\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-400x612.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-800x1223.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-768x1174.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-320x489.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting \"aperitif\" on her labels so instead, she puckishly calls her essences \"Qu'est-ce que c'est\" (what is it?) \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides researching 18th and 19th century cookbooks, Hagar-Rush made a lot of samples, learning that Sonoma County's renowned chardonnay doesn't work nearly as well for the base wine as do varietals like sauvignon blanc. Also, \"I did isolated samples of things like basil, rosemary, flowers, thyme,\" she explains. \"I just infused that single thing to see what notes would be added.\"\u003c/p>\n\u003cp>She experimented with an array of fruit, too. \"As the seasons went by, I took every interesting heirloom fruit that I could find and did test research. Some were horrible; cantaloupe was truly repulsive. Some were wonderful. And some were just meh.\"\u003c/p>\n\u003cp>Once she identified the winners, she began relentlessly searching for fruit sources, quizzing friends and acquaintances and putting requests on news groups and elsewhere online. One of her discoveries was a former UC Davis field station not too far from her house that was growing -- and mostly ignoring -- more than a dozen kinds of obscure citrus. She collected other exotica from friends' backyards as well as farmers' markets.\u003c/p>\n\u003cp>Launching her business also required a facility, which she found in the former Eagle Ridge Winery in \u003ca href=\"http://en.wikipedia.org/wiki/Penngrove,_California\" target=\"_blank\" rel=\"noopener\">Penngrove\u003c/a> near \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma,_California\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a>, which had earlier been a historic dairy and is now charmingly funky. A fortuitous aspect to leasing this property was the three-plus acres of old syrah vines, whose grapes Hagar-Rush vinifies and uses for her only red-wine-based product, \u003ca href=\"http://en.wikipedia.org/wiki/Nocino\" target=\"_blank\" rel=\"noopener\">\u003cem>nocino\u003c/em>\u003c/a>, an Italian-style green walnut aperitif featuring vanilla, nutmeg and other spices. She currently buys her base white wine -- sauvignon blanc and grenache blanc -- from a Sonoma County winery but plans to buy grapes and make it herself in the future.\u003c/p>\n\u003cp>Much hand labor is involved in producing her elixirs. The citrus -- which comprises a goodly portion of her offerings -- must be carefully peeled before infusion and since she has no staff, she brews her aperitifs in five-gallon jugs that are on the edge of being movable by one person. Her blends infuse for between a couple of days up to four months, she says. \"As it develops, I taste it to see how the infusion is going and it actually changes quite significantly over time.\"\u003c/p>\n\u003cfigure id=\"attachment_94668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/brewing-aperitif.jpg\" alt=\"Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her goal is to \"try to find the highest development of the flavor arc\" for each batch. Like the fruit that perfumes her essences, these aperitifs are somewhat ephemeral. Kept cold, her products are best consumed early. \"I tell people to drink it within six months,\" says Hagar-Rush. No problem -- that creates an opportunity to try different elixirs throughout the year.\u003c/p>\n\u003cp>Sonoma Aperitif products have only been available for a few months now officially and their retail presence is just staring to grow. Despite this, visitors have been traipsing to her facility in the so-called \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma_Gap\" target=\"_blank\" rel=\"noopener\">Petaluma Gap\u003c/a> for tastings, which Hagar-Rush particularly enjoys and which are getting \u003ca href=\"http://www.yelp.com/biz/sonoma-aperitif-penngrove\" target=\"_blank\" rel=\"noopener\">high marks on social media\u003c/a>. She also sometimes sells otherworldly preserves in her winery made from the same wonderful fruit sourced for her aperitifs.\u003c/p>\n\u003cp>\"Since people are often not familiar with aperitifs, the tasting experience is really important,\" says Hagar-Rush. \"It's my favorite thing; turning people on to something new.\" Visitors particularly like it when she mixes her essences with wine in the style of \u003ca href=\"http://en.wikipedia.org/wiki/Kir_%28cocktail%29\" target=\"_blank\" rel=\"noopener\">kir\u003c/a>. \"The stronger flavored ones, like the citrus and the raspberry-lavender that I do in summer, I mix with champagne. There's a trace of the berry in the nose while the bubbles release the lavender in a really interesting way,\" she notes.\u003c/p>\n\u003cp>Given the frequent unfamiliarity with European aperitifs among ordinary Americans, Hagar-Rush usually explains that they are great consumed either before a meal, in the continental style, or as a replacement for dessert wine after a meal. \"Traditionally, they're paired with savory appetizers,\" she says, \"and that's generally what I suggest people do. \u003ca href=\"http://en.wikipedia.org/wiki/Crostino\" target=\"_blank\" rel=\"noopener\">Crostini\u003c/a> with goat cheese, olives, pistachios, that sort of thing.\"\u003c/p>\n\u003cfigure id=\"attachment_94666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles-2.jpg\" alt=\"The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \" width=\"1000\" height=\"1192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-768x915.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-320x381.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy visitors to Sonoma Aperitif might know that Berkeley's \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\" target=\"_blank\" rel=\"noopener\">Chez Panisse\u003c/a> has long been serving house-infused aperitifs as part of the downstairs weekend menu -- making this famous restaurant an early local proponent of the beverage. Some trendy cocktail programs in the Bay Area are beginning to include such alcoholic nectars, typically made in-house. There's been \u003ca href=\"http://www.nytimes.com/2010/02/05/dining/05sfdine.html?_r=0\" target=\"_blank\" rel=\"noopener\">particular buzz\u003c/a> around vermouth of late, with house-made or commercial high-end versions being used for more than the usual martinis and manhattans.\u003c/p>\n\u003cp>In fact, Hagar-Rush has been consulting for a Sonoma winery she won't name to produce vermouth to augment their product line. \"We're going to try a couple of different styles and see which one we like,\" she reports. There's a lot of room for experimentation, since this aperitif appears in dry and sweet white-wine versions as well as in the classic red-wine version featured in manhattans and negronis.\u003c/p>\n\u003cp>Whatever the final product, carefully crafted aperitifs seem to be taking their place among other artisanal products being made in the Bay Area. Hagar-Rush views this as an opportunity for people \"to try something new,\" she says. \"It was like my response when I first tasted the bergamot (aperitif) my friend made: 'Wow, this is delicious. Why haven't I had this before?'\"\u003c/p>\n\u003cfigure id=\"attachment_94667\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles.jpg\" alt=\"Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \" width=\"1000\" height=\"631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-320x202.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sonoma Aperitif\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>111 Goodwin Ave., Penngrove; 707-322-8696. Open by appointment.\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/sonomaaperitif?fref=ts\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/laurahagar\" target=\"_blank\" rel=\"noopener\">@LauraHagar\u003c/a>\u003c/li>\n\u003cli>Product: 375ml bottles are priced at approximately $25.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Available at:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Wine Shop\u003c/a>, 412 First St. E., Sonoma; 707-996-1230\u003c/li>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/la-bodega/\" target=\"_blank\" rel=\"noopener\">La Bodega Cheese & Pasta\u003c/a>, 2295 Highway 116 S., Sebastopol, 707-827-1832\u003c/li>\n\u003cli>\u003ca href=\"https://www.winespectrum.com/\" target=\"_blank\" rel=\"noopener\">Wine Spectrum\u003c/a>, 800-933-8466, sales@winespectrum.com\u003c/li>\n\u003cli>\u003ca href=\"http://thebarlow.net/tenant/community-market/\" target=\"_blank\" rel=\"noopener\">Community Market in The Barlow\u003c/a>, 6770 McKinley St. #120, Sebastopol; 707-407-4020\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "New-world aperitifs are definitely having a moment. It's another example of how the farm-to-table movement featuring organic produce is reinventing classic products from earlier generations. Some of the most delicious, unique examples in the region are coming from Sonoma Aperitif, where proprietor Laura Hagar-Rush is using spectacularly aromatic heirloom fruit to concoct lovely, intense wine-based elixirs.",
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"description": "New-world aperitifs are definitely having a moment. It's another example of how the farm-to-table movement featuring organic produce is reinventing classic products from earlier generations. Some of the most delicious, unique examples in the region are coming from Sonoma Aperitif, where proprietor Laura Hagar-Rush is using spectacularly aromatic heirloom fruit to concoct lovely, intense wine-based elixirs.",
"title": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area | KQED",
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"headline": "Sonoma Aperitif Introducing Exotic Fruit-based Infusions to Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94669\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Hagar.jpg\" alt=\"Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-400x482.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-800x965.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-768x926.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Hagar-320x386.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Laura Hagar-Rush is making lovely aperitifs in Sonoma County from heirloom fruit like bergamot, Buddha's hand, yali pear and Chinese quince grown around the Bay Area. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That old-world tradition of having friendly, pre-dinner chitchat while sipping an \u003ca href=\"http://www.foodandwine.com/articles/spirits-the-art-of-the-aperitif\" target=\"_blank\" rel=\"noopener\">aperitif\u003c/a> to relax after the day is done might be at odds with today's hyperspeed lifestyles but one part of the equation is coming back: the beverage. Spurred by the \u003ca href=\"http://www.ypo.org/2014/10/the-art-and-business-of-craft-cocktails/\" target=\"_blank\" rel=\"noopener\">craft cocktail movement\u003c/a> in which yesteryear's ingredients are reinvented but made from scratch, lots better than ever, this wine-based infusion is \u003ca href=\"http://www.mercurynews.com/eat-drink-play/ci_26210597/aperitif-hour\" target=\"_blank\" rel=\"noopener\">reappearing\u003c/a> via a few passionate producers like Laura Hagar-Rush of \u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>.\u003c/p>\n\u003cp>Her pale, pastel-colored concoctions brewed with various fruits, herbs and flowers are intensely aromatic, complex and exquisitely delicate, belying their 16% alcohol content. Featuring the haunting smells of ingredients like \u003ca href=\"http://en.wikipedia.org/wiki/Oroblanco\" target=\"_blank\" rel=\"noopener\">oroblanco\u003c/a>, \u003ca href=\"http://www.specialtyproduce.com/produce/Yali_Pears_6585.php\" target=\"_blank\" rel=\"noopener\">yali pear\u003c/a>, \u003ca href=\"http://www.louistheplantgeek.com/a-gardening-journal/1053-pseudocydonia-sinensis\" target=\"_blank\" rel=\"noopener\">Chinese quince\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Bergamot_orange\" target=\"_blank\" rel=\"noopener\">bergamot\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Blood_orange\" target=\"_blank\" rel=\"noopener\">blood orange\u003c/a> and \u003ca href=\"http://simple.wikipedia.org/wiki/Feijoa\" target=\"_blank\" rel=\"noopener\">feijoa\u003c/a> (pineapple guava), her essences are miles removed from the overly bitter and \"it's-an-acquired-taste\" commercial products like \u003ca href=\"http://en.wikipedia.org/wiki/Campari\" target=\"_blank\" rel=\"noopener\">Campari\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Fernet-Branca\" target=\"_blank\" rel=\"noopener\">Fernet-Branca\u003c/a> or syrupy mass-market stuff like \u003ca href=\"http://en.wikipedia.org/wiki/Dubonnet\" target=\"_blank\" rel=\"noopener\">Dubonnet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94671\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/quince-label.jpg\" alt=\"Quince label\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label.jpg 998w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-400x610.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-800x1220.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-768x1171.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/quince-label-320x488.jpg 320w\" sizes=\"(max-width: 998px) 100vw, 998px\">\u003cfigcaption class=\"wp-caption-text\">Quince label \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few budding aperitif producers have emerged recently like \u003ca href=\"http://www.jardesca.com/home\" target=\"_blank\" rel=\"noopener\">Jardesca\u003c/a> while others such as \u003ca href=\"http://www.portworks.com\" target=\"_blank\" rel=\"noopener\">Sonoma Portworks\u003c/a>, \u003ca href=\"http://www.charbay.com/\" target=\"_blank\" rel=\"noopener\">Charbay\u003c/a>, \u003ca href=\"http://suttoncellars.com/\" target=\"_blank\" rel=\"noopener\">Sutton Cellars\u003c/a> and \u003ca href=\"http://www.quadywinery.com/\" target=\"_blank\" rel=\"noopener\">Quady\u003c/a> now have aperitifs in their product lines. But Hagar-Rush is the only one focused on seasonal heirloom fruit, grown in her expansive yard in rural \u003ca href=\"http://en.wikipedia.org/wiki/Forestville,_California\" target=\"_blank\" rel=\"noopener\">Forestville\u003c/a> and in the yards of friends and acquaintances throughout the Bay Area.\u003c/p>\n\u003cp>A writer and graphic designer by trade -- she used to write food and wine articles for the \u003ca href=\"http://www.eastbayexpress.com/\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a> -- Hagar-Rush took the giant step from observing to doing after sipping a \"transcendental\" bergamot aperitif a friend made in his garage a few years ago. \"It was really delicious so I went home and made one,\" explains the tall, immediately likable mom of two college-age kids, who's married to an industrial design engineer.\u003c/p>\n\u003cp>Aperitifs -- including familiar iterations like \u003ca href=\"http://vermouth101.com/\" target=\"_blank\" rel=\"noopener\">vermouth\u003c/a> -- start with wine, which is infused with flavoring like herbs, fruit, roots and bark, allowed to percolate for awhile, then strained and dosed with a distilled product like vodka or brandy. Without the infusions, this is roughly how classic before-or-after-dinner \"fortified\" beverages like \u003ca href=\"http://en.wikipedia.org/wiki/Port_wine\" target=\"_blank\" rel=\"noopener\">port\u003c/a>, \u003ca href=\"https://www.yahoo.com/food/what-is-sherry-and-why-should-you-drink-it-100027367111.html\" target=\"_blank\" rel=\"noopener\">sherry\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Madeira_wine\" target=\"_blank\" rel=\"noopener\">madeira\u003c/a> are made. Varying amounts of sweetener are used in many aperitifs but those made by Hagar-Rush are just sweet enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her singular inspiration was showcasing organic, local fruit. \"It's a nice combination of the wine world and the whole local, sustainable produce movement, which I'm interested in,\" she explains. \"This is going to sound a little woo-woo, but I like the idea of connecting people with the earth and the seasons and the cycle -- great food is only available certain times of the year. Like, cherries are only great for a month.\"\u003c/p>\n\u003cp>Current offerings reflect the winter citrus season and include blood orange, bergamot and \u003ca href=\"http://en.wikipedia.org/wiki/Buddha%27s_hand\" target=\"_blank\" rel=\"noopener\">Buddha's hand\u003c/a>, a bizarre-looking fruit with yellow finger-like appendages that is so fragrant that it's used to perfume rooms in parts of Asia. \"Coming up is \u003ca href=\"http://www.nytimes.com/2011/02/23/dining/23limes.html?_r=0\" target=\"_blank\" rel=\"noopener\">Rangpur lime\u003c/a>,\" explains Hagar-Rush. Soon will be the spring aperitifs, which will include \u003ca href=\"http://en.wikipedia.org/wiki/Cherimoya\" target=\"_blank\" rel=\"noopener\">cherimoya\u003c/a>-jasmine.\u003c/p>\n\u003cp>In her ever-changing lineup are delicate summer offerings such as strawberry-basil and white nectarine-rose. Fall will see aperitifs like bosc pear and fig-pear. \"I always have grapefruit,\" she notes, since \"great organic fruit is available year round.\u003c/p>\n\u003cp>\"They are generally less sweet than one expects,\" explains Hagar-Rush. \"People generally say they're refreshing and bright, particularly with the citrus. The point with these is to deliver the essence of the seasonal fruit. All of them are extremely aromatic. The nose is intense and a huge part of the experience. They're perfumey, but in a good way.\"\u003c/p>\n\u003cp>The road to her current level of expertise involved three years of study and experimentation as well as jumping through the endless hoops of the officials who regulate alcoholic beverages. For example, the federal Alcohol and Tobacco Tax and Trade Bureau, nicknamed the TTB, wouldn't allow her to put \"aperitif\" on the label of her Sonoma Aperitif brand. Go figure. So she slyly came up with a substitute, \"Qu'est-ce que c'est,\" which means \"what is it?\" in French.\u003c/p>\n\u003cfigure id=\"attachment_94670\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94670\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/blood-orange-label.jpg\" alt=\"Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting "aperitif" on her labels so instead, she puckishly calls her essences "Qu'est-ce que c'est" (what is it?)\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-400x612.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-800x1223.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-768x1174.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/blood-orange-label-320x489.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Blood orange label. Strict and sometimes puzzling regulations prohibited Hagar-Rush from putting \"aperitif\" on her labels so instead, she puckishly calls her essences \"Qu'est-ce que c'est\" (what is it?) \u003ccite>(Laura Hagar-Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides researching 18th and 19th century cookbooks, Hagar-Rush made a lot of samples, learning that Sonoma County's renowned chardonnay doesn't work nearly as well for the base wine as do varietals like sauvignon blanc. Also, \"I did isolated samples of things like basil, rosemary, flowers, thyme,\" she explains. \"I just infused that single thing to see what notes would be added.\"\u003c/p>\n\u003cp>She experimented with an array of fruit, too. \"As the seasons went by, I took every interesting heirloom fruit that I could find and did test research. Some were horrible; cantaloupe was truly repulsive. Some were wonderful. And some were just meh.\"\u003c/p>\n\u003cp>Once she identified the winners, she began relentlessly searching for fruit sources, quizzing friends and acquaintances and putting requests on news groups and elsewhere online. One of her discoveries was a former UC Davis field station not too far from her house that was growing -- and mostly ignoring -- more than a dozen kinds of obscure citrus. She collected other exotica from friends' backyards as well as farmers' markets.\u003c/p>\n\u003cp>Launching her business also required a facility, which she found in the former Eagle Ridge Winery in \u003ca href=\"http://en.wikipedia.org/wiki/Penngrove,_California\" target=\"_blank\" rel=\"noopener\">Penngrove\u003c/a> near \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma,_California\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a>, which had earlier been a historic dairy and is now charmingly funky. A fortuitous aspect to leasing this property was the three-plus acres of old syrah vines, whose grapes Hagar-Rush vinifies and uses for her only red-wine-based product, \u003ca href=\"http://en.wikipedia.org/wiki/Nocino\" target=\"_blank\" rel=\"noopener\">\u003cem>nocino\u003c/em>\u003c/a>, an Italian-style green walnut aperitif featuring vanilla, nutmeg and other spices. She currently buys her base white wine -- sauvignon blanc and grenache blanc -- from a Sonoma County winery but plans to buy grapes and make it herself in the future.\u003c/p>\n\u003cp>Much hand labor is involved in producing her elixirs. The citrus -- which comprises a goodly portion of her offerings -- must be carefully peeled before infusion and since she has no staff, she brews her aperitifs in five-gallon jugs that are on the edge of being movable by one person. Her blends infuse for between a couple of days up to four months, she says. \"As it develops, I taste it to see how the infusion is going and it actually changes quite significantly over time.\"\u003c/p>\n\u003cfigure id=\"attachment_94668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/brewing-aperitif.jpg\" alt=\"Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/brewing-aperitif-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Sonoma Aperitif essences being infused with fruit, such as the Buddha's hand, Rangpur lime and Meyer lemon in the foreground. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her goal is to \"try to find the highest development of the flavor arc\" for each batch. Like the fruit that perfumes her essences, these aperitifs are somewhat ephemeral. Kept cold, her products are best consumed early. \"I tell people to drink it within six months,\" says Hagar-Rush. No problem -- that creates an opportunity to try different elixirs throughout the year.\u003c/p>\n\u003cp>Sonoma Aperitif products have only been available for a few months now officially and their retail presence is just staring to grow. Despite this, visitors have been traipsing to her facility in the so-called \u003ca href=\"http://en.wikipedia.org/wiki/Petaluma_Gap\" target=\"_blank\" rel=\"noopener\">Petaluma Gap\u003c/a> for tastings, which Hagar-Rush particularly enjoys and which are getting \u003ca href=\"http://www.yelp.com/biz/sonoma-aperitif-penngrove\" target=\"_blank\" rel=\"noopener\">high marks on social media\u003c/a>. She also sometimes sells otherworldly preserves in her winery made from the same wonderful fruit sourced for her aperitifs.\u003c/p>\n\u003cp>\"Since people are often not familiar with aperitifs, the tasting experience is really important,\" says Hagar-Rush. \"It's my favorite thing; turning people on to something new.\" Visitors particularly like it when she mixes her essences with wine in the style of \u003ca href=\"http://en.wikipedia.org/wiki/Kir_%28cocktail%29\" target=\"_blank\" rel=\"noopener\">kir\u003c/a>. \"The stronger flavored ones, like the citrus and the raspberry-lavender that I do in summer, I mix with champagne. There's a trace of the berry in the nose while the bubbles release the lavender in a really interesting way,\" she notes.\u003c/p>\n\u003cp>Given the frequent unfamiliarity with European aperitifs among ordinary Americans, Hagar-Rush usually explains that they are great consumed either before a meal, in the continental style, or as a replacement for dessert wine after a meal. \"Traditionally, they're paired with savory appetizers,\" she says, \"and that's generally what I suggest people do. \u003ca href=\"http://en.wikipedia.org/wiki/Crostino\" target=\"_blank\" rel=\"noopener\">Crostini\u003c/a> with goat cheese, olives, pistachios, that sort of thing.\"\u003c/p>\n\u003cfigure id=\"attachment_94666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles-2.jpg\" alt=\"The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \" width=\"1000\" height=\"1192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-400x477.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-800x954.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-768x915.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-2-320x381.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various aperitifs produced by Hagar-Rush have lovely botanical prints of fruit from the 18th and 19th centuries on the labels. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy visitors to Sonoma Aperitif might know that Berkeley's \u003ca href=\"http://www.chezpanisse.com/about/chez-panisse/\" target=\"_blank\" rel=\"noopener\">Chez Panisse\u003c/a> has long been serving house-infused aperitifs as part of the downstairs weekend menu -- making this famous restaurant an early local proponent of the beverage. Some trendy cocktail programs in the Bay Area are beginning to include such alcoholic nectars, typically made in-house. There's been \u003ca href=\"http://www.nytimes.com/2010/02/05/dining/05sfdine.html?_r=0\" target=\"_blank\" rel=\"noopener\">particular buzz\u003c/a> around vermouth of late, with house-made or commercial high-end versions being used for more than the usual martinis and manhattans.\u003c/p>\n\u003cp>In fact, Hagar-Rush has been consulting for a Sonoma winery she won't name to produce vermouth to augment their product line. \"We're going to try a couple of different styles and see which one we like,\" she reports. There's a lot of room for experimentation, since this aperitif appears in dry and sweet white-wine versions as well as in the classic red-wine version featured in manhattans and negronis.\u003c/p>\n\u003cp>Whatever the final product, carefully crafted aperitifs seem to be taking their place among other artisanal products being made in the Bay Area. Hagar-Rush views this as an opportunity for people \"to try something new,\" she says. \"It was like my response when I first tasted the bergamot (aperitif) my friend made: 'Wow, this is delicious. Why haven't I had this before?'\"\u003c/p>\n\u003cfigure id=\"attachment_94667\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-94667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/bottles.jpg\" alt=\"Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \" width=\"1000\" height=\"631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/bottles-320x202.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Aperitif products not only have intense aromas and great balance but they come in alluring pastel colors. \u003ccite>(Miranda Rush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomaaperitif.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sonoma Aperitif\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>111 Goodwin Ave., Penngrove; 707-322-8696. Open by appointment.\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/sonomaaperitif?fref=ts\" target=\"_blank\" rel=\"noopener\">Sonoma Aperitif\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/laurahagar\" target=\"_blank\" rel=\"noopener\">@LauraHagar\u003c/a>\u003c/li>\n\u003cli>Product: 375ml bottles are priced at approximately $25.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Available at:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Wine Shop\u003c/a>, 412 First St. E., Sonoma; 707-996-1230\u003c/li>\n\u003cli>\u003ca href=\"http://www.sonomawineshop.com/la-bodega/\" target=\"_blank\" rel=\"noopener\">La Bodega Cheese & Pasta\u003c/a>, 2295 Highway 116 S., Sebastopol, 707-827-1832\u003c/li>\n\u003cli>\u003ca href=\"https://www.winespectrum.com/\" target=\"_blank\" rel=\"noopener\">Wine Spectrum\u003c/a>, 800-933-8466, sales@winespectrum.com\u003c/li>\n\u003cli>\u003ca href=\"http://thebarlow.net/tenant/community-market/\" target=\"_blank\" rel=\"noopener\">Community Market in The Barlow\u003c/a>, 6770 McKinley St. #120, Sebastopol; 707-407-4020\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Best Looks from the Leslie Sbrocco Archives, To Celebrate 10 Seasons of 'Check, Please! Bay Area'",
"title": "10 Best Looks from the Leslie Sbrocco Archives, To Celebrate 10 Seasons of 'Check, Please! Bay Area'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's hard to believe \u003ca title=\"Check Please Bay Area\" href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please! Bay Area \u003c/em>\u003c/a>will kick off its tenth season on KQED 9 on April 16, hosted — as ever — by beloved vino maven \u003ca title=\"Leslie Sbrocco\" href=\"http://blogs.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener\">Leslie Sbrocco\u003c/a>. So what better way to raise a glass (or three) to almost a decade of \u003cem>Check, Please! Bay Area\u003c/em> than to join us on a trip through Leslie's style archives?\u003c/p>\n\u003cp>\u003cstrong>The \"Good Morning America\" (Season 1, 2006)\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-94468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\" alt=\"Leslie Sbrocco Season 1\" width=\"678\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2.jpg 678w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-320x233.jpg 320w\" sizes=\"(max-width: 678px) 100vw, 678px\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, it's the \u003ca title=\"Season 1 Episode 1 on YouTube\" href=\"https://www.youtube.com/watch?v=emPT9WELJhg\" target=\"_blank\" rel=\"noopener\">first-ever episode of \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>! This is the shortest we'd ever see Leslie's hair — and the last time we'd see this brown padded jacket. Historical footnote: this also represents the last time Leslie was ever caught on camera without a necklace.\u003c/p>\n\u003cp>\u003cstrong>The \"Rachel\" (Season 2, 2007)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24-800x485.jpg\" alt=\"Leslie Sbrocco Season 2\" width=\"800\" height=\"485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-800x485.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-400x243.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-768x466.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-320x194.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24.jpg 869w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's \u003ca title=\"Season 2\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-2/\" target=\"_blank\" rel=\"noopener\">2007\u003c/a>, and Leslie is all about the layers. From the hair to the blazer, high shine is a crucial factor for this glossy look.\u003c/p>\n\u003cp>\u003cstrong>The \"Golden Girl\" (Season 3, 2008)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\">\u003cimg class=\"alignnone size-full wp-image-94471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\" alt=\"Leslie Sbrocco Season 3\" width=\"711\" height=\"405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce.jpg 711w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-320x182.jpg 320w\" sizes=\"(max-width: 711px) 100vw, 711px\">\u003c/a>\u003c/p>\n\u003cp>A subtle but powerful look for Season's 3's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\" target=\"_blank\" rel=\"noopener\">Joyce Goldstein special\u003c/a>. Notice how the \u003cem>Check, Please!\u003c/em> team have striven for consistency by matching Leslie's jacket, the cushion behind her and — to a lesser extent — the champagne to her hair color.\u003c/p>\n\u003cp>\u003cstrong>The \"She Bangs\" (Season 4, 2009)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\">\u003cimg class=\"alignnone size-full wp-image-94472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\" alt=\"S4 E4 2009\" width=\"668\" height=\"392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009.jpg 668w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-320x188.jpg 320w\" sizes=\"(max-width: 668px) 100vw, 668px\">\u003c/a>\u003c/p>\n\u003cp>It's \u003ca title=\"Season 4\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-4/\" target=\"_blank\" rel=\"noopener\">2009\u003c/a>, and Leslie's bangs are determined to take center stage. This was, alas, the last time she matched her jacket to the on-set fruit.\u003c/p>\n\u003cp>\u003cstrong>The \"Beehive Babe\" (Season 6, 2011)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg\" alt=\"S6 E11 2011\" width=\"800\" height=\"441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-400x220.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-768x423.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-320x176.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011.jpg 889w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>A rare half-up, half-down outing at Sbrocco HQ, beautifully reminiscent of the Swinging Sixties. If you'd like Leslie to wear her hair up more often, send your petition to the \u003ca href=\"https://www.facebook.com/KQEDcheckplease\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please!\u003c/em> Facebook Page\u003c/a> and we'll pass it to the producers.\u003c/p>\n\u003cp>\u003cstrong>The \"Blowout 'N Beads\" (Season 7, 2012)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\">\u003cimg class=\"alignnone size-full wp-image-94474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\" alt=\"S7 E2 2012\" width=\"734\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-320x195.jpg 320w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003c/a>\u003c/p>\n\u003cp>Frankly exceptional blow-dry work as we approach the Leslie look we know and love today. We haven't seen those beads on her in a while, though. If you'd like to see that changed, you know where to send your petition!\u003c/p>\n\u003cp>\u003cstrong>The \"Marine Layer\" (Season 8, 2013)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg\" alt=\"S8 E 10 2013 (2)\" width=\"800\" height=\"444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-320x177.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg 835w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Inspired by the frequent seafood restaurants on \u003cem>Check, Please!\u003c/em> and her pearl necklace, Leslie's hair embraces the wave, enhanced by a top that's the exact color of a Bay Area morning at the beach.\u003c/p>\n\u003cp>\u003cstrong>The \"Animal Attraction\" (Season 9, 2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg\" alt=\"S9 E8 2014 (2)\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-320x181.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2.jpg 862w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>One of our very favorite looks from \u003ca title=\"Season 9\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-9/\" target=\"_blank\" rel=\"noopener\">last season\u003c/a>: animal print, red lips, gold accessories. Raise a glass!\u003c/p>\n\u003cp>\u003cstrong>The \"Alice in Wonderland\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg\" alt=\"2014 Big Wine\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-320x240.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>In addition to her leather and leopardprint combo, Leslie's key accessory here is the gigantic glass of wine. Somehow, it \u003cem>still\u003c/em> doesn't make her hair look small.\u003c/p>\n\u003cp>\u003cstrong>BONUS: The \"Guten Tag\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg\" alt=\"2014 Guten Tag\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Here we find an Oktoberfest Frau Leslie pairing an authentic German dirndl skirt with (rare) pigtails. \u003cem>Alles klar!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cheers to you, Leslie!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg\" alt=\"leslie-sbrocco1000\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-320x213.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Raise a glass (or three) to a decade of Check, Please! with a trip through host Leslie’s style archives.\r\n",
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"description": "Raise a glass (or three) to a decade of Check, Please! with a trip through host Leslie’s style archives.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's hard to believe \u003ca title=\"Check Please Bay Area\" href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please! Bay Area \u003c/em>\u003c/a>will kick off its tenth season on KQED 9 on April 16, hosted — as ever — by beloved vino maven \u003ca title=\"Leslie Sbrocco\" href=\"http://blogs.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener\">Leslie Sbrocco\u003c/a>. So what better way to raise a glass (or three) to almost a decade of \u003cem>Check, Please! Bay Area\u003c/em> than to join us on a trip through Leslie's style archives?\u003c/p>\n\u003cp>\u003cstrong>The \"Good Morning America\" (Season 1, 2006)\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-94468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\" alt=\"Leslie Sbrocco Season 1\" width=\"678\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2.jpg 678w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-320x233.jpg 320w\" sizes=\"(max-width: 678px) 100vw, 678px\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, it's the \u003ca title=\"Season 1 Episode 1 on YouTube\" href=\"https://www.youtube.com/watch?v=emPT9WELJhg\" target=\"_blank\" rel=\"noopener\">first-ever episode of \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>! This is the shortest we'd ever see Leslie's hair — and the last time we'd see this brown padded jacket. Historical footnote: this also represents the last time Leslie was ever caught on camera without a necklace.\u003c/p>\n\u003cp>\u003cstrong>The \"Rachel\" (Season 2, 2007)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24-800x485.jpg\" alt=\"Leslie Sbrocco Season 2\" width=\"800\" height=\"485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-800x485.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-400x243.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-768x466.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-320x194.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24.jpg 869w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's \u003ca title=\"Season 2\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-2/\" target=\"_blank\" rel=\"noopener\">2007\u003c/a>, and Leslie is all about the layers. From the hair to the blazer, high shine is a crucial factor for this glossy look.\u003c/p>\n\u003cp>\u003cstrong>The \"Golden Girl\" (Season 3, 2008)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\">\u003cimg class=\"alignnone size-full wp-image-94471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\" alt=\"Leslie Sbrocco Season 3\" width=\"711\" height=\"405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce.jpg 711w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-320x182.jpg 320w\" sizes=\"(max-width: 711px) 100vw, 711px\">\u003c/a>\u003c/p>\n\u003cp>A subtle but powerful look for Season's 3's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\" target=\"_blank\" rel=\"noopener\">Joyce Goldstein special\u003c/a>. Notice how the \u003cem>Check, Please!\u003c/em> team have striven for consistency by matching Leslie's jacket, the cushion behind her and — to a lesser extent — the champagne to her hair color.\u003c/p>\n\u003cp>\u003cstrong>The \"She Bangs\" (Season 4, 2009)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\">\u003cimg class=\"alignnone size-full wp-image-94472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\" alt=\"S4 E4 2009\" width=\"668\" height=\"392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009.jpg 668w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-320x188.jpg 320w\" sizes=\"(max-width: 668px) 100vw, 668px\">\u003c/a>\u003c/p>\n\u003cp>It's \u003ca title=\"Season 4\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-4/\" target=\"_blank\" rel=\"noopener\">2009\u003c/a>, and Leslie's bangs are determined to take center stage. This was, alas, the last time she matched her jacket to the on-set fruit.\u003c/p>\n\u003cp>\u003cstrong>The \"Beehive Babe\" (Season 6, 2011)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg\" alt=\"S6 E11 2011\" width=\"800\" height=\"441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-400x220.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-768x423.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-320x176.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011.jpg 889w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>A rare half-up, half-down outing at Sbrocco HQ, beautifully reminiscent of the Swinging Sixties. If you'd like Leslie to wear her hair up more often, send your petition to the \u003ca href=\"https://www.facebook.com/KQEDcheckplease\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please!\u003c/em> Facebook Page\u003c/a> and we'll pass it to the producers.\u003c/p>\n\u003cp>\u003cstrong>The \"Blowout 'N Beads\" (Season 7, 2012)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\">\u003cimg class=\"alignnone size-full wp-image-94474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\" alt=\"S7 E2 2012\" width=\"734\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-320x195.jpg 320w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003c/a>\u003c/p>\n\u003cp>Frankly exceptional blow-dry work as we approach the Leslie look we know and love today. We haven't seen those beads on her in a while, though. If you'd like to see that changed, you know where to send your petition!\u003c/p>\n\u003cp>\u003cstrong>The \"Marine Layer\" (Season 8, 2013)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg\" alt=\"S8 E 10 2013 (2)\" width=\"800\" height=\"444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-320x177.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg 835w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Inspired by the frequent seafood restaurants on \u003cem>Check, Please!\u003c/em> and her pearl necklace, Leslie's hair embraces the wave, enhanced by a top that's the exact color of a Bay Area morning at the beach.\u003c/p>\n\u003cp>\u003cstrong>The \"Animal Attraction\" (Season 9, 2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg\" alt=\"S9 E8 2014 (2)\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-320x181.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2.jpg 862w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>One of our very favorite looks from \u003ca title=\"Season 9\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-9/\" target=\"_blank\" rel=\"noopener\">last season\u003c/a>: animal print, red lips, gold accessories. Raise a glass!\u003c/p>\n\u003cp>\u003cstrong>The \"Alice in Wonderland\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg\" alt=\"2014 Big Wine\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-320x240.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>In addition to her leather and leopardprint combo, Leslie's key accessory here is the gigantic glass of wine. Somehow, it \u003cem>still\u003c/em> doesn't make her hair look small.\u003c/p>\n\u003cp>\u003cstrong>BONUS: The \"Guten Tag\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg\" alt=\"2014 Guten Tag\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Here we find an Oktoberfest Frau Leslie pairing an authentic German dirndl skirt with (rare) pigtails. \u003cem>Alles klar!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cheers to you, Leslie!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg\" alt=\"leslie-sbrocco1000\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-320x213.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tender Greens' Sustainable Life Project Helps Former Foster Kids Gain Experience in the Culinary Industry",
"title": "Tender Greens' Sustainable Life Project Helps Former Foster Kids Gain Experience in the Culinary Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94268\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\">\u003cimg class=\"size-full wp-image-94268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\" alt=\"Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>To travel to her job at the Walnut Creek casual restaurant \u003ca href=\"http://www.tendergreens.com\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a>, Caridad Johnson commutes by BART and by bus from her Hayward home, an hour and 45 minutes each way.\u003c/p>\n\u003cp>That’s a long way to go for a restaurant job, but there’s a reason that Johnson makes the extra effort. She is part of what’s called the \u003ca href=\"http://www.tendergreens.com/sustainable-life-project\" target=\"_blank\" rel=\"noopener\">Sustainable Life Project\u003c/a>, a program to help former foster kids gain experience and skills in the food service industry.\u003c/p>\n\u003cp>“I grew up in and out of the foster system in the Bay Area,” said Johnson, 19. “And I was getting in trouble.”\u003c/p>\n\u003cp>Instead of getting in trouble on this day, Johnson, who goes by Cari, was blanching spinach to make ravioli filling with English peas, mint and feta. She had already made the dough which was resting. Later she would roll it out and fill it.\u003c/p>\n\u003cfigure id=\"attachment_94269\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\">\u003cimg class=\"size-full wp-image-94269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\" alt=\"Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“This program caught my attention because I had worked with food before,” she said. “My family cooks and it’s in my blood to do it. I grew up cooking whatever was being cooked.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Sean Eastwood, executive chef at Walnut Creek’s Tender Greens and Johnson’s boss, there’s a large gap that exists once foster children age out of the system at 18, and before they turn 21.\u003c/p>\n\u003cp>“At age 18 there’s often nothing for these kids to do, they have no structure,” said Eastwood. “Having a place to live is first and foremost and then food.”\u003c/p>\n\u003cp>Having a steady job, of course, helps, especially when one is learning a skill that can help them going forward. “We are providing them with an environment where they can succeed,” said Eastwood, “where they start dishwashing and learn how to show up on time and how to integrate into the systems we have.”\u003c/p>\n\u003cfigure id=\"attachment_94270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\">\u003cimg class=\"size-full wp-image-94270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\" alt=\"The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>As a successful restaurant group, the Tender Greens management was often asked to donate to charities, and rather than do that, they developed this program.\u003c/p>\n\u003cp>“They didn’t want to give money to allow charities to do what they wanted to do, they want to engage with people directly, by offering them a vocation and a way of life. Not just simply providing them with funds, but teaching them a skill they can take and use,” said Eastwood.\u003c/p>\n\u003cp>So far, about 30 people like Johnson have gone through the Sustainable Life Project, with a few not completing the program. Eight graduates now have full-time jobs with Tender Greens.\u003c/p>\n\u003cp>Johnson says she hopes to parlay her time at the restaurant into a full-time job, and then perhaps open a café of her own some day.\u003c/p>\n\u003cp>Tender Greens has 23 locations and there are six more in the works, most of them in Southern California, with two new ones in San Francisco, one on King Street and one in the Financial District. Like many of the chefs running Tender Greens restaurants Eastwood has a fine dining background. The native Englishman is classically trained and has worked in such places as Kokkari in San Francisco and the Ritz-Carlton in Half Moon Bay. While working with Chef Laurence Jossel of Nopa, he fell in love with Mediterranean food, and he now brings that influence to Tender Greens.\u003c/p>\n\u003cp>“The cooking of Northern California is synonymous with that style, and it’s found in the identity of Tender Greens,” said Eastwood. “I bring a lot of Mediterranean influence, since that’s my passion.”\u003c/p>\n\u003cp>As for why he gave up fine dining for a restaurant where most entrees are under $12, he said, “I think every single person is entitled and should be exposed to fantastic food at an affordable price.”\u003c/p>\n\u003cp>That’s a mission that he shares with the company’s founders: serving “great food prepared with passion and skill, and great quality ingredients at an affordable price,” he said.\u003c/p>\n\u003cp>The business model works, Eastwood said, because the restaurants are located in high-traffic spots; each one serves up to 600 people a day.\u003c/p>\n\u003cfigure id=\"attachment_94271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\">\u003cimg class=\"size-full wp-image-94271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\" alt=\"All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Tender Greens is a pioneer in the new movement of fast food chains using high quality ingredients. Most of their produce comes from local farms in the Walnut Creek location. Large photographs of farmers who grow the food they serve decorate the walls with short anecdotes from the farmers in their own words – and all the meat is humanely-raised without antibiotics.\u003c/p>\n\u003cfigure id=\"attachment_94272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\">\u003cimg class=\"size-full wp-image-94272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\" alt=\"Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Johnson plans to attend Lainey College in the fall and she also intends to keep working at Tender Greens.\u003c/p>\n\u003cp>In her short time there she has learned about new vegetables like \u003ca href=\"http://en.wikipedia.org/wiki/Romanesco_broccoli\" target=\"_blank\" rel=\"noopener\">Romanesco\u003c/a>. She is also learning about marketing via social networks. The restaurant posts photos of its specials on Instagram and Johnson’s photos are often those that get posted.\u003c/p>\n\u003cp>Eastwood asks employees to research new dishes or specials on the menu and share that information with other employees so everyone will be informed if customers have questions about the dishes.\u003c/p>\n\u003cp>“Cari does a lot of research and tells everyone what it’s about,” said Eastwood. “By educating others about it she’s also educating herself.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Bay Area \u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a> are at 1352 Locust Street in Walnut Creek, and at 30 Fremont St., and 266 King St., both in San Francisco.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Foster kids who age out of the system are often at risk of becoming homeless. One restaurant chain is trying to do something about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94268\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\">\u003cimg class=\"size-full wp-image-94268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\" alt=\"Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>To travel to her job at the Walnut Creek casual restaurant \u003ca href=\"http://www.tendergreens.com\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a>, Caridad Johnson commutes by BART and by bus from her Hayward home, an hour and 45 minutes each way.\u003c/p>\n\u003cp>That’s a long way to go for a restaurant job, but there’s a reason that Johnson makes the extra effort. She is part of what’s called the \u003ca href=\"http://www.tendergreens.com/sustainable-life-project\" target=\"_blank\" rel=\"noopener\">Sustainable Life Project\u003c/a>, a program to help former foster kids gain experience and skills in the food service industry.\u003c/p>\n\u003cp>“I grew up in and out of the foster system in the Bay Area,” said Johnson, 19. “And I was getting in trouble.”\u003c/p>\n\u003cp>Instead of getting in trouble on this day, Johnson, who goes by Cari, was blanching spinach to make ravioli filling with English peas, mint and feta. She had already made the dough which was resting. Later she would roll it out and fill it.\u003c/p>\n\u003cfigure id=\"attachment_94269\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\">\u003cimg class=\"size-full wp-image-94269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\" alt=\"Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“This program caught my attention because I had worked with food before,” she said. “My family cooks and it’s in my blood to do it. I grew up cooking whatever was being cooked.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Sean Eastwood, executive chef at Walnut Creek’s Tender Greens and Johnson’s boss, there’s a large gap that exists once foster children age out of the system at 18, and before they turn 21.\u003c/p>\n\u003cp>“At age 18 there’s often nothing for these kids to do, they have no structure,” said Eastwood. “Having a place to live is first and foremost and then food.”\u003c/p>\n\u003cp>Having a steady job, of course, helps, especially when one is learning a skill that can help them going forward. “We are providing them with an environment where they can succeed,” said Eastwood, “where they start dishwashing and learn how to show up on time and how to integrate into the systems we have.”\u003c/p>\n\u003cfigure id=\"attachment_94270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\">\u003cimg class=\"size-full wp-image-94270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\" alt=\"The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>As a successful restaurant group, the Tender Greens management was often asked to donate to charities, and rather than do that, they developed this program.\u003c/p>\n\u003cp>“They didn’t want to give money to allow charities to do what they wanted to do, they want to engage with people directly, by offering them a vocation and a way of life. Not just simply providing them with funds, but teaching them a skill they can take and use,” said Eastwood.\u003c/p>\n\u003cp>So far, about 30 people like Johnson have gone through the Sustainable Life Project, with a few not completing the program. Eight graduates now have full-time jobs with Tender Greens.\u003c/p>\n\u003cp>Johnson says she hopes to parlay her time at the restaurant into a full-time job, and then perhaps open a café of her own some day.\u003c/p>\n\u003cp>Tender Greens has 23 locations and there are six more in the works, most of them in Southern California, with two new ones in San Francisco, one on King Street and one in the Financial District. Like many of the chefs running Tender Greens restaurants Eastwood has a fine dining background. The native Englishman is classically trained and has worked in such places as Kokkari in San Francisco and the Ritz-Carlton in Half Moon Bay. While working with Chef Laurence Jossel of Nopa, he fell in love with Mediterranean food, and he now brings that influence to Tender Greens.\u003c/p>\n\u003cp>“The cooking of Northern California is synonymous with that style, and it’s found in the identity of Tender Greens,” said Eastwood. “I bring a lot of Mediterranean influence, since that’s my passion.”\u003c/p>\n\u003cp>As for why he gave up fine dining for a restaurant where most entrees are under $12, he said, “I think every single person is entitled and should be exposed to fantastic food at an affordable price.”\u003c/p>\n\u003cp>That’s a mission that he shares with the company’s founders: serving “great food prepared with passion and skill, and great quality ingredients at an affordable price,” he said.\u003c/p>\n\u003cp>The business model works, Eastwood said, because the restaurants are located in high-traffic spots; each one serves up to 600 people a day.\u003c/p>\n\u003cfigure id=\"attachment_94271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\">\u003cimg class=\"size-full wp-image-94271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\" alt=\"All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Tender Greens is a pioneer in the new movement of fast food chains using high quality ingredients. Most of their produce comes from local farms in the Walnut Creek location. Large photographs of farmers who grow the food they serve decorate the walls with short anecdotes from the farmers in their own words – and all the meat is humanely-raised without antibiotics.\u003c/p>\n\u003cfigure id=\"attachment_94272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\">\u003cimg class=\"size-full wp-image-94272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\" alt=\"Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Johnson plans to attend Lainey College in the fall and she also intends to keep working at Tender Greens.\u003c/p>\n\u003cp>In her short time there she has learned about new vegetables like \u003ca href=\"http://en.wikipedia.org/wiki/Romanesco_broccoli\" target=\"_blank\" rel=\"noopener\">Romanesco\u003c/a>. She is also learning about marketing via social networks. The restaurant posts photos of its specials on Instagram and Johnson’s photos are often those that get posted.\u003c/p>\n\u003cp>Eastwood asks employees to research new dishes or specials on the menu and share that information with other employees so everyone will be informed if customers have questions about the dishes.\u003c/p>\n\u003cp>“Cari does a lot of research and tells everyone what it’s about,” said Eastwood. “By educating others about it she’s also educating herself.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Bay Area \u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a> are at 1352 Locust Street in Walnut Creek, and at 30 Fremont St., and 266 King St., both in San Francisco.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
"title": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
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"content": "\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Is There PBR In My Food?",
"title": "Why Is There PBR In My Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s a common sight in the Bay Area: menus that don’t just tell you what you’re going to be eating, but where exactly your food is coming from, the closer to the restaurant the better. The bacon’s from Niman Ranch, the eggplant is from Full Belly Farms, and the bread from Acme. And the the butter you’re slathering on it? Fresh from Spring Hill Creamery, no more than two days from farm to table.\u003c/p>\n\u003cp>But at a few restaurants in Oakland, there’s a different ingredient being highlighted: the decidedly non-organic, non-local Pabst Blue Ribbon (The beer has a veneer of being a less corporate alternative to Coors or Budweiser despite being \u003ca href=\"http://fox6now.com/2014/09/22/russian-brewer-taking-over-pabst-but-millercoors-to-continue-brewing-it-for-awhile/\" target=\"_blank\">brewed by Miller\u003c/a>). PBR has not only found a happy home in bars across the city but in its restaurants as well, showing up in chilis, burgers and tomato soups.\u003c/p>\n\u003cfigure id=\"attachment_93955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\">\u003cimg class=\"size-full wp-image-93955\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\" alt=\"A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\" width=\"1920\" height=\"2453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-800x1022.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1440x1840.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1180x1508.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-768x981.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-320x409.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\u003c/figcaption>\u003c/figure>\n\u003cp>How did the fizzy yellow beer became a common menu item in an area obsessed with localness? PBR’s ubiquity can be traced back to a canny marketing strategy the company adopted in the early 2000s, when they made the conscious choice to eschew traditional marketing in favor of more subtle advertising, targeted toward hip twenty somethings turned off by traditional beer advertising. Less billboards, more sponsoring art galleries (\u003cem>The New York Times Magazine\u003c/em> article on their efforts \u003ca href=\"http://www.nytimes.com/2003/06/22/magazine/the-marketing-of-no-marketing.html\" target=\"_blank\">opens with a description\u003c/a> of a Pabst sponsored bike polo match).\u003c/p>\n\u003cp>Their efforts paid off. Sales surged, \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-09-19/pabst-blue-ribbon-sells-for-700-million-long-life-of-an-ok-beer\" target=\"_blank\">doubling in the last ten year\u003c/a>s, and PBR became synonymous with the market they were trying to reach: millennials who love cheap beer as much as they like living in large cities like Oakland.\u003c/p>\n\u003cp>But the Oakland restaurants where Pabst has shown up on the menu swear they're not trying to court the Temescal Alley Barber \u003ca href=\"http://oaklandunseen.tumblr.com/post/64838269412/anatomy-of-an-oakland-hipster\" target=\"_blank\">crowd\u003c/a>. They’re using it’s only for the taste it imparts--or the lack thereof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=nTVj5lIkxp4]\u003c/p>\n\u003cp>When Sergio Becerra opened \u003ca href=\"http://www.parkburgeroakland.com/\" target=\"_blank\">Park Burger\u003c/a> in the Lower Hills, he knew he wanted chili on the menu. After settling on a recipe, he decided that beer was a necessary ingredient, so he tested how various beers affected the chili’s taste. He made batches with several local beers--including Linden Street’s Common Lager--but in the end, they all made the chili too bitter. PBR was the victor.\u003c/p>\n\u003cp>“We made, like, six different versions, and the lighter beer was better tasting,” Becerra said. “We have a whole bunch of local beers that we carry here at Park Burger, but nothing’s the same as PBR.”\u003c/p>\n\u003cfigure id=\"attachment_93958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\">\u003cimg class=\"size-full wp-image-93958\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\" alt=\"Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The chili is a fairly traditional: not too spicy, filled with chunks of Marin Sun beef and crowned with a lid of shredded cheddar. Between the small amount of PBR used (the current recipe requires just a can and a half of beer for four quarts of chili), and the hours it simmers, the beer is a subtle addition, contributing a barely there malty sweetness. For chili obsessives, the controversial part of the soup will likely be the \u003ca href=\"http://www.slate.com/articles/life/food/2015/01/chili_history_there_are_no_beans_in_san_antonio_s_specialty.html\" target=\"_blank\">inclusion of beans\u003c/a>, not the PBR. The chili’s available as a side or as a topping for their chili cheese fries, and Becerra said the demand for both was such that they’ve run out almost every day recently.\u003c/p>\n\u003cp>While Becerra tried several beers before settling on Pabst, Temescal’s \u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">Sacred Wheel\u003c/a> cheese shop knew immediately that PBR was the right choice for their tomato soup. While developing the menu, owner Jena Davidson Hood experimented with a wine reduction, but didn’t like the flavor it left in the soup. But when she tried cooking down Pabst, she found she loved how it made the soup taste.\u003c/p>\n\u003cp>“The PBR went in [and] gave it this almost nutty flavor,” said BJ Hanson, the Sacred Wheel’s self-proclaimed “cheese dork,” who adds that new customers are often confused when they see “PBR Tomato soup” on the menu. “[They’ll ask] ‘Peanut butter and what?’ It takes a few minutes to realize that oh, we’re doing beer in our soup. We say it puts a little bit of class into our tomato soup.”\u003c/p>\n\u003cp>Their vegan soup is simple, a standard mix of tomatoes, garlic and onions, and the beer works. Instead of masking the tomatoes’ sweetness like cream would, the beer (they add a twelve pack for five gallons of soup) complements it, adding a tangy sweetness. The soup is also pleasantly spicy, creating a nice contrast to their grilled cheese, made with a rotating mix of three cheeses. And with a half combo available for just six dollars, it’s one of the best deals in the area.\u003c/p>\n\u003cfigure id=\"attachment_93956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\">\u003cimg class=\"size-full wp-image-93956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\" alt=\"The Sacred Whee's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sacred Wheel's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Similar to how the Sacred Wheel swapped PBR for a wine reduction, Jack London Square's \u003ca href=\"https://www.facebook.com/annexburger\" target=\"_blank\">Annex Burger\u003c/a> uses the beer in lieu of wine for their caramelized onions. Those onions are featured in the Blue Ribbon burger, where the Pabst brings out the sweetness of the onions while the blue cheese added a welcome tang. Owner Rebecca Boyles knew she wanted to cook the onions in beer to add more flavor, and settled on Pabst.\u003c/p>\n\u003cp>“This was a VERY recognizable beer, reliably obtainable, and a relatively easy flavor-profile to match with cooked onions. The other beers we had on tap at the time were not as good a match as PBR for caramelizing onions,” Annex Burger manager Thomas Hopkins wrote in an email.\u003c/p>\n\u003cp>And similar to a high end restaurant that serves duck three ways, Annex Burger offers the rare opportunity to experience a Pabst Blue Ribbon three ways: “That particular [burger] has blue cheese and the PBR onions as toppings, giving a dual value to the ‘blue.’ The natural trifecta would be for customers to enjoy a PBR on draft to compliment their Blue Ribbon burger,” Hopkins added.\u003c/p>\n\u003cfigure id=\"attachment_93959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\">\u003cimg class=\"size-full wp-image-93959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\" alt=\"Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The burger’s a good fit for the restaurant. While they offer a small, thoughtful collection of craft beers on tap, they’re loyal to the cheap beers. In addition to the PBR on tap, they sell bottles of Mickey's, and feature a large painting of a mohawked women guzzling a 40 in the dining room. Unfortunately the restaurant's currently out of Pabst, but they’re promising a new keg in a a few weeks.\u003c/p>\n\u003cp>While he doesn’t have it on tap like Annex Burger does, Sergio Becerra also offers PBR outside of his food menu. The beer’s place on his counter, surrounded by the wide variety of craft beers he offers (Drake’s and Line 51 on tap, Racer 5 and Trumer Pils in bottle) echoes the attitude toward Pabst in Oakland. We may love our local beers, but don’t take away corporate-owned Pabst, whether as part of a $5 beer and a shot combination at a dive bar, a cheaper option at places like cocktail bar \u003ca href=\"http://makewesting.com/menu/\" target=\"_blank\">Make Westing\u003c/a>, or even as a seemingly bizarre soup ingredient.\u003c/p>\n\u003cp>Becerra understands this. While he’s passionate about the local beers he offers--he talks excitedly about Linden St and Line 51--he knew he would serve Pabst even before he opened the restaurant. A few years ago, when he worked at Cuban restaurant Caña, he started talking to the owner of Heart And Dagger, the always-packed dive next door. The owner told him the bar’s two biggest sellers were Sierra Nevada Pale Ale and Pabst.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“That’s what put PBR in the back of my head. Some people really like the hoppy, handcrafted stuff, Some people just want to stick to traditional PBR,” he said. “We try to please everybody. When I opened up this place, we could have gone with Corona, Budweiser--but people love their PBR.”\u003c/p>\n\n",
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"excerpt": "How the iconic beer ended up in three Oakland dishes. ",
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"title": "Why Is There PBR In My Food? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a common sight in the Bay Area: menus that don’t just tell you what you’re going to be eating, but where exactly your food is coming from, the closer to the restaurant the better. The bacon’s from Niman Ranch, the eggplant is from Full Belly Farms, and the bread from Acme. And the the butter you’re slathering on it? Fresh from Spring Hill Creamery, no more than two days from farm to table.\u003c/p>\n\u003cp>But at a few restaurants in Oakland, there’s a different ingredient being highlighted: the decidedly non-organic, non-local Pabst Blue Ribbon (The beer has a veneer of being a less corporate alternative to Coors or Budweiser despite being \u003ca href=\"http://fox6now.com/2014/09/22/russian-brewer-taking-over-pabst-but-millercoors-to-continue-brewing-it-for-awhile/\" target=\"_blank\">brewed by Miller\u003c/a>). PBR has not only found a happy home in bars across the city but in its restaurants as well, showing up in chilis, burgers and tomato soups.\u003c/p>\n\u003cfigure id=\"attachment_93955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\">\u003cimg class=\"size-full wp-image-93955\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\" alt=\"A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\" width=\"1920\" height=\"2453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-800x1022.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1440x1840.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1180x1508.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-768x981.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-320x409.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\u003c/figcaption>\u003c/figure>\n\u003cp>How did the fizzy yellow beer became a common menu item in an area obsessed with localness? PBR’s ubiquity can be traced back to a canny marketing strategy the company adopted in the early 2000s, when they made the conscious choice to eschew traditional marketing in favor of more subtle advertising, targeted toward hip twenty somethings turned off by traditional beer advertising. Less billboards, more sponsoring art galleries (\u003cem>The New York Times Magazine\u003c/em> article on their efforts \u003ca href=\"http://www.nytimes.com/2003/06/22/magazine/the-marketing-of-no-marketing.html\" target=\"_blank\">opens with a description\u003c/a> of a Pabst sponsored bike polo match).\u003c/p>\n\u003cp>Their efforts paid off. Sales surged, \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-09-19/pabst-blue-ribbon-sells-for-700-million-long-life-of-an-ok-beer\" target=\"_blank\">doubling in the last ten year\u003c/a>s, and PBR became synonymous with the market they were trying to reach: millennials who love cheap beer as much as they like living in large cities like Oakland.\u003c/p>\n\u003cp>But the Oakland restaurants where Pabst has shown up on the menu swear they're not trying to court the Temescal Alley Barber \u003ca href=\"http://oaklandunseen.tumblr.com/post/64838269412/anatomy-of-an-oakland-hipster\" target=\"_blank\">crowd\u003c/a>. They’re using it’s only for the taste it imparts--or the lack thereof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nTVj5lIkxp4'\n title='//www.youtube.com/embed/nTVj5lIkxp4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When Sergio Becerra opened \u003ca href=\"http://www.parkburgeroakland.com/\" target=\"_blank\">Park Burger\u003c/a> in the Lower Hills, he knew he wanted chili on the menu. After settling on a recipe, he decided that beer was a necessary ingredient, so he tested how various beers affected the chili’s taste. He made batches with several local beers--including Linden Street’s Common Lager--but in the end, they all made the chili too bitter. PBR was the victor.\u003c/p>\n\u003cp>“We made, like, six different versions, and the lighter beer was better tasting,” Becerra said. “We have a whole bunch of local beers that we carry here at Park Burger, but nothing’s the same as PBR.”\u003c/p>\n\u003cfigure id=\"attachment_93958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\">\u003cimg class=\"size-full wp-image-93958\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\" alt=\"Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The chili is a fairly traditional: not too spicy, filled with chunks of Marin Sun beef and crowned with a lid of shredded cheddar. Between the small amount of PBR used (the current recipe requires just a can and a half of beer for four quarts of chili), and the hours it simmers, the beer is a subtle addition, contributing a barely there malty sweetness. For chili obsessives, the controversial part of the soup will likely be the \u003ca href=\"http://www.slate.com/articles/life/food/2015/01/chili_history_there_are_no_beans_in_san_antonio_s_specialty.html\" target=\"_blank\">inclusion of beans\u003c/a>, not the PBR. The chili’s available as a side or as a topping for their chili cheese fries, and Becerra said the demand for both was such that they’ve run out almost every day recently.\u003c/p>\n\u003cp>While Becerra tried several beers before settling on Pabst, Temescal’s \u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">Sacred Wheel\u003c/a> cheese shop knew immediately that PBR was the right choice for their tomato soup. While developing the menu, owner Jena Davidson Hood experimented with a wine reduction, but didn’t like the flavor it left in the soup. But when she tried cooking down Pabst, she found she loved how it made the soup taste.\u003c/p>\n\u003cp>“The PBR went in [and] gave it this almost nutty flavor,” said BJ Hanson, the Sacred Wheel’s self-proclaimed “cheese dork,” who adds that new customers are often confused when they see “PBR Tomato soup” on the menu. “[They’ll ask] ‘Peanut butter and what?’ It takes a few minutes to realize that oh, we’re doing beer in our soup. We say it puts a little bit of class into our tomato soup.”\u003c/p>\n\u003cp>Their vegan soup is simple, a standard mix of tomatoes, garlic and onions, and the beer works. Instead of masking the tomatoes’ sweetness like cream would, the beer (they add a twelve pack for five gallons of soup) complements it, adding a tangy sweetness. The soup is also pleasantly spicy, creating a nice contrast to their grilled cheese, made with a rotating mix of three cheeses. And with a half combo available for just six dollars, it’s one of the best deals in the area.\u003c/p>\n\u003cfigure id=\"attachment_93956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\">\u003cimg class=\"size-full wp-image-93956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\" alt=\"The Sacred Whee's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sacred Wheel's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Similar to how the Sacred Wheel swapped PBR for a wine reduction, Jack London Square's \u003ca href=\"https://www.facebook.com/annexburger\" target=\"_blank\">Annex Burger\u003c/a> uses the beer in lieu of wine for their caramelized onions. Those onions are featured in the Blue Ribbon burger, where the Pabst brings out the sweetness of the onions while the blue cheese added a welcome tang. Owner Rebecca Boyles knew she wanted to cook the onions in beer to add more flavor, and settled on Pabst.\u003c/p>\n\u003cp>“This was a VERY recognizable beer, reliably obtainable, and a relatively easy flavor-profile to match with cooked onions. The other beers we had on tap at the time were not as good a match as PBR for caramelizing onions,” Annex Burger manager Thomas Hopkins wrote in an email.\u003c/p>\n\u003cp>And similar to a high end restaurant that serves duck three ways, Annex Burger offers the rare opportunity to experience a Pabst Blue Ribbon three ways: “That particular [burger] has blue cheese and the PBR onions as toppings, giving a dual value to the ‘blue.’ The natural trifecta would be for customers to enjoy a PBR on draft to compliment their Blue Ribbon burger,” Hopkins added.\u003c/p>\n\u003cfigure id=\"attachment_93959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\">\u003cimg class=\"size-full wp-image-93959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\" alt=\"Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The burger’s a good fit for the restaurant. While they offer a small, thoughtful collection of craft beers on tap, they’re loyal to the cheap beers. In addition to the PBR on tap, they sell bottles of Mickey's, and feature a large painting of a mohawked women guzzling a 40 in the dining room. Unfortunately the restaurant's currently out of Pabst, but they’re promising a new keg in a a few weeks.\u003c/p>\n\u003cp>While he doesn’t have it on tap like Annex Burger does, Sergio Becerra also offers PBR outside of his food menu. The beer’s place on his counter, surrounded by the wide variety of craft beers he offers (Drake’s and Line 51 on tap, Racer 5 and Trumer Pils in bottle) echoes the attitude toward Pabst in Oakland. We may love our local beers, but don’t take away corporate-owned Pabst, whether as part of a $5 beer and a shot combination at a dive bar, a cheaper option at places like cocktail bar \u003ca href=\"http://makewesting.com/menu/\" target=\"_blank\">Make Westing\u003c/a>, or even as a seemingly bizarre soup ingredient.\u003c/p>\n\u003cp>Becerra understands this. While he’s passionate about the local beers he offers--he talks excitedly about Linden St and Line 51--he knew he would serve Pabst even before he opened the restaurant. A few years ago, when he worked at Cuban restaurant Caña, he started talking to the owner of Heart And Dagger, the always-packed dive next door. The owner told him the bar’s two biggest sellers were Sierra Nevada Pale Ale and Pabst.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“That’s what put PBR in the back of my head. Some people really like the hoppy, handcrafted stuff, Some people just want to stick to traditional PBR,” he said. “We try to please everybody. When I opened up this place, we could have gone with Corona, Budweiser--but people love their PBR.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Charles Phan Plans to Open Café at UC Berkeley",
"title": "Charles Phan Plans to Open Café at UC Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n",
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"excerpt": "Charles Phan is planning to take over the café at UC Berkeley's Wurster Hall in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "CAAMFest 2015: This Year's Festival is Full of Food Films",
"title": "CAAMFest 2015: This Year's Festival is Full of Food Films",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3hopCbfaAi0]\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A]\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n[youtube https://www.youtube.com/watch?v=ASnvAchOTz0]\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n",
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"excerpt": "CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.",
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"description": "CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.",
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"headline": "CAAMFest 2015: This Year's Festival is Full of Food Films",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3hopCbfaAi0'\n title='//www.youtube.com/embed/3hopCbfaAi0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n title='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ASnvAchOTz0'\n title='//www.youtube.com/embed/ASnvAchOTz0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"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>",
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