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"disqusTitle": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
"title": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
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"content": "\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My favorite ice cream is a place called \u003ca href=\"http://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco de Mayo \u003c/a>in the Fruitvale Public Market. They have wild flavors, like rose petal, and my favorite is cheese. Cheese ice cream. It’s like the stuffing of my mother-in-law’s cannoli, but made into ice cream. It’s out of this world.\u003c/p>\n\n",
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"excerpt": "Oakland's new mayor discusses the $12.25 minimum wage, urban agriculture, and where to get the best cheese ice cream.",
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"title": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sweet Treat: PieTisserie Gets a Storefront in Oakland",
"title": "Sweet Treat: PieTisserie Gets a Storefront in Oakland",
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"content": "\u003cfigure id=\"attachment_93606\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\" alt=\"Jaynelle St. Jean and two of her employees (Courtesy of Jasmin Porter)\" width=\"1024\" height=\"731\" class=\"size-full wp-image-93606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-320x228.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jaynelle St. Jean and two of her employees. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93606\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\" alt=\"Jaynelle St. Jean and two of her employees (Courtesy of Jasmin Porter)\" width=\"1024\" height=\"731\" class=\"size-full wp-image-93606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-320x228.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jaynelle St. Jean and two of her employees. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Powders and Ferments Galore: A Peek Inside Bar Tartine's Project Kitchen",
"title": "Powders and Ferments Galore: A Peek Inside Bar Tartine's Project Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93202\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/courtney-pantry4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/courtney-pantry4.jpg\" alt=\"Cortney Burns in the Bar Tartine pantry. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cortney Burns in the Bar Tartine pantry. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Cortney Burns and Nicolaus Balla could be considered major fermentation geeks.\u003c/p>\n\u003cp>As is evident to anyone who has eaten Bar Tartine's border-crossing food – heavily influenced by Hungary and Japan, but with other culinary influences, too – or seen their new cookbook, \u003ca href=\"http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461\" target=\"_blank\">\u003cem>Bar Tartine: Techniques and Recipes\u003c/em>\u003c/a> (Chronicle Books) the chefs have exponentially more projects going at any one time than most.\u003c/p>\n\u003cp>So when Bay Area Bites asked for a tour of their pantry, we were thrilled when they said yes.\u003c/p>\n\u003cp>In one smaller refrigerator, they keep things that need to be tasted on a regular basis. “We always are tasting to see what’s going on,” said Burns, “we have to see where things are at from one day to the next.”\u003c/p>\n\u003cfigure id=\"attachment_93193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal1.jpg\" alt=\"Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Just to give you an idea what’s inside: house-made Asian fish sauce, kimchi made from fiddlehead ferns, fermented almonds, pickled green walnuts, sakes that are being turned into vinegars, several varieties of fermented honeys (fermenting honey gives it a bit of acidity and more complex flavor; honey will ferment above a certain temperature and if it’s above a certain moisture content), coriander seeds and elderberries that are salted and brined like capers – since capers don’t grow locally, they pickle other seeds and berries to make them taste like capers, a two month process – preserved lemons, pepper pastes made from thousands of pounds of Hungarian peppers, blood orange vinegar, three year old umeboshi (Japanese sour) plums (“We did a huge batch three years ago, and haven’t had to do anymore in the past few years,” said Burns), several kinds of miso and koji.\u003c/p>\n\u003cfigure id=\"attachment_93197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal2.jpg\" alt=\"Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Their miso is house-made, and comes from their house-made koji, which is made by inoculating cooked grains or legumes with a fungus. They always have koji made from several types of grains fermenting at once.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pickled green walnuts are made from unripe whole nuts. Once pickled, they become like dry, black olives in texture, with a flavor similar to pickled artichokes. Fermenting them is a several month-long process, in which they are submerged in several types of brine with honey and malt vinegar. In the cookbook, Balla and Burns say they use them in their sweet potato salad, but that they pair well with olives and blue cheese.\u003c/p>\n\u003cp>There were also two sodas in their secondary stage of fermentation, sumac and honey ginger turmeric.\u003c/p>\n\u003cfigure id=\"attachment_93509\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-soda.jpg\" alt=\"Sodas in their secondary stage of fermentation. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-93509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-320x480.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodas in their secondary stage of fermentation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>They source very few products from far away (ramps, sour cherries and bottarga, or Mediterranean cured fish roe, are a few), but sumac is another; on a visit to Madison, Wis., where Burns went to college, they were at the farmers' market and came upon a farmer selling the fruit, which is most often ground into a sourish powder to spice up Middle Eastern cuisine (fans of the \u003ca href=\"http://www.ottolenghi.co.uk/\" target=\"_blank\">Yotam Ottolenghi\u003c/a> books will no doubt have it in their pantry). The farmer shipped some to Bar Tartine, where they soaked the stems and pods in warm water to extract the tannins. Later, they added whey, a byproduct from their house-made yogurt, and apple and pear juice with a bit of honey for sweetness. Fermenting causes natural carbonation to occur, resulting in a refreshingly sour soda. Their honey ginger turmeric soda is made from a probiotic non-dairy kefir (kefir is usually a fermented milk product) made with fresh turmeric grown in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_93532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sodas.jpg\" alt=\"House-made honey ginger turmeric and sumac soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House-made honey ginger turmeric and sumac soda. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>In another section, there is their house-made farmer cheese, butter from kefir, yogurts and sour creams.\u003c/p>\n\u003cp>\u003cstrong>Another unusual find:\u003c/strong> carrot caramel, which is made from slow cooking carrots for 12 hours, caramelizing them in honey, which they use for carrot cake.\u003c/p>\n\u003cp>Leaving that fridge, we turned the corner into the main part of the kitchen, where Burns was most excited about a jar of their house-made paprika. While they had been drying and dehydrating their own peppers to make the pungent spice for years, they found that nothing they did could match the flavor of paprika from Szeged, a region of Hungary known to have the best. Especially important is the essential oils found in the peppers from the region.\u003c/p>\n\u003cfigure id=\"attachment_93534\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/paprika.jpg\" alt=\"Jar of house-made paprika. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jar of house-made paprika. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Some years ago, with help from Balla’s mother and step-father, who were visiting, they deseeded pounds of Hungarian peppers, and gave the seeds to Juston and Mindy Enos of \u003ca href=\"http://www.fulltablefarm.com\" target=\"_blank\">Full Table Farm\u003c/a> in Yountville, who were already growing food for the restaurant.\u003c/p>\n\u003cp>Now, they have locally grown paprika made from peppers in Yountville: “It’s better than the Hungarian stuff we were getting,” Burns said.\u003c/p>\n\u003cp>In addition to the various paprika, we were wowed by the various jars of powders. As anyone who has seen the cookbook knows, these chefs take their powders extremely seriously.\u003c/p>\n\u003cfigure id=\"attachment_93208\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry1.jpg\" alt=\"Paprikas and other items in pantry. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various paprikas and other items in pantry. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Several pages are devoted to how they make them, with six pages devoted to the allium family alone. The items are usually dehydrated (timing varies, it depends on what the vegetable is and its water content), and then ground into a powder, which is then sprinkled into a recipe to add layers of flavor.\u003c/p>\n\u003cp>The allium family includes: charred green onion powder, green onion powder, sweet onion powder, smoked onion powder, black garlic powder, and green garlic powder.\u003c/p>\n\u003cp>They mostly go into soups and stews.\u003c/p>\n\u003cp>“Onion powder goes in anything,” said Burns. “It’s a natural way to create sweetness, so if you have a dish that needs a layer of sweet but you don’t want to add honey to it, if it has an allium base, onion powder will layer that sweetness into it.”\u003c/p>\n\u003cp>They also have burnt bread powder and burnt eggplant powder, as “anything we can burn, we burn, as we’re really into that aroma,” said Burns. “We char all kind of stuff.”\u003c/p>\n\u003cp>Yogurt powder gets added onto a wilted kale dish, “it brings in an acidic lactose aroma, and is mainly there for acidity,” Burns explained, while sauerkraut powder functions like salt, but with a built-in hint of acid, too.\u003c/p>\n\u003cfigure id=\"attachment_93538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/onion-powders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/onion-powders.jpg\" alt=\"Powders: onion, burnt eggplant, yogurt and more. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Powders: onion, burnt eggplant, yogurt and more. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other vegetables like mushrooms end up in powdered form as well; parsnip powder is in heavy rotation, due to the fact that the chefs prefer not to use refined sugar in their desserts. Given parsnip’s inherent sweetness, parsnip powder is their go-to to be sprinkled on desserts to add sweetness rather than powdered sugar.\u003c/p>\n\u003cp>“We try to use as little refined sugar as possible,” said Burns. “We’re not about being anti-sugar necessarily, but it doesn’t have as good flavor, and we like working with things that have great flavor.”\u003c/p>\n\u003cp>One section is devoted to flowers and herbs, some of which are used in their teas, and some in their food, like elderflower, for example.\u003c/p>\n\u003cfigure id=\"attachment_93207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry-mugwort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry-mugwort.jpg\" alt=\"Herbs in the Bar Tartine pantry. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbs in the Bar Tartine pantry. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not bringing in loose teas at the moment, and we’re seeing if we can get farmers to grow tea and ferment it,” said Burns. “We haven’t formed any good relationships yet with people where we know the source.”\u003c/p>\n\u003cp>While they try to get almost all their spices grown for them locally, of course they have to rely on a few commodity spices, black pepper and coriander are two.\u003c/p>\n\u003cp>“We’re trying to get someone to grow a pepper tree, but we’d need a field of them with how much we go through,” Burns joked.\u003c/p>\n\u003cp>Then there is the sprouting section, where a variety of legumes are sprouting, and nuts are soaked to make nut milks.\u003c/p>\n\u003cp>Along one wall of the prep area are their multi-gallon plastic fermentation tubs. We saw a melon juice made from water kefir that will eventually be turned into a soda or sauce; kefir cream, which will be turned into butter and used in a sauce; red cabbage kraut and whole green cabbage leaves. We saw a green cabbage kraut with horseradish, and one made from mustard greens. One tub held pickling carrots and radishes, and another held a kraut made from Brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_93511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fermenter-containers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fermenter-containers.jpg\" alt=\"Fermentation tubs with melon juice and kefir cream, red cabbage kraut and more. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation tubs with melon juice and kefir cream, red cabbage kraut and more. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>They generally allow their kraut to sit at room temperature for over a month, though if they get desperate, they’ll serve it before that. “We let it go for as long as can,” said Burns. “I like it after a month or two.”\u003c/p>\n\u003cfigure id=\"attachment_93543\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sauerkraut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sauerkraut.jpg\" alt=\"Sauerkraut. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-93543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-320x480.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauerkraut. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Back in another small fridge, we saw jars upon jars of various chile pastes, another condiment they take very seriously.\u003c/p>\n\u003cp>“Chile pastes are one of our passions,” said Burns. Again, in the cookbook, a section on pepper pastes features sweet, charred, chipotle and Southeast Asian \u003cem>sambal\u003c/em> styles.\u003c/p>\n\u003cp>Peppers are first cooked or smoked and then pureed with salt. After fermenting for over a week at room temperature, they are dried in a dehydrator or low oven for 12 to 16 hours, resulting in a tomato paste-like consistency. Then the paste is pureed, and left to mellow in a refrigerator for at least three months, though it’s even better after six.\u003c/p>\n\u003cfigure id=\"attachment_93549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chile-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chile-paste.jpg\" alt=\"Chile pastes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile pastes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>While there were jars of preserved lemons and limes on a shelf overhead, we also saw jars of a lime-pickle condiment in the fridge.\u003c/p>\n\u003cp>A variation of the South Indian \u003cem>achar\u003c/em> lime pickles, they preserve limes with spices like fresh turmeric, dill, coriander, caraway, chiles, garlic and lime juice, and leave it to ferment for several months. To make the limes into a condiment, which they serve with their whole grilled eggplant or pureed and rubbed on grilled meats, the preserved limes are steamed and then cooked with onions, garlic, chiles and honey until it resembles a paste. That is then refrigerated for up to six months.\u003c/p>\n\u003cp>At the very back of the kitchen is the wood-fired oven, where Chad Robertson of Tartine Bakery, fires his famous loaves for the restaurant. If only that smell could be bottled or infused into this web page; the photos will have to do.\u003c/p>\n\u003cfigure id=\"attachment_93206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bread.jpg\" alt=\"Chad Robertson of Tartine Bakery's bread. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chad Robertson of Tartine Bakery's bread. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Up at the bar, we saw a few soju infusions. Bar Tartine does not have a liquor license, but because the Korean spirit soju (made from rice) has less alcohol than traditional spirits, they infuse it themselves to make various cocktails. For example, one is infused with buddha’s hand, a citrus, and another with parsnips.\u003c/p>\n\u003cfigure id=\"attachment_93188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cortney-burns1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cortney-burns1.jpg\" alt=\"Cortney Burns at the bar in Bar Tartine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cortney Burns at the bar in Bar Tartine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Much of their inspiration comes from earlier projects. With the parsnip soju, Burns said “we had parsnip scraps from juicing it, but the scraps still had a lot of flavor, so we thought, ‘what would happen if we put parsnip in soju?’”\u003c/p>\n\u003cp>So when asked whether they keep a master list of all of their various kitchen projects at Bar Tartine, Burns laughed.\u003c/p>\n\u003cp>“Not at all,” she says. “We’re totally not organized, we’re not those people. We’re lucky to get dates written on, we have to remember to put the years.”\u003c/p>\n\u003cp>Now that they’ve been in business four years, it’s not uncommon for them to find a mysterious jar. Knowing what’s in it is usually easy to figure out, but then they ask “What year did we make this?”\u003c/p>\n\u003cp>It’s this kind of experimentation that keeps the food at Bar Tartine so innovative.\u003c/p>\n\u003cp>And if this article has inspired you to get fermenting or powdering, there’s one thing to know before you begin. Many people assume that preserving or fermenting is a great way to use food that is on it’s way out or was not that great to begin with. Big mistake, Burns warns.\u003c/p>\n\u003cp>“If you don’t start with something delicious, it won’t make it better by fermenting it, so that’s been a good lesson,” she said. “We’ve had to throw away a fair bit. People want to bring us 100 pounds of things, but the first thing we ask is ‘Is it tasty?’”\u003c/p>\n\u003cp>Vegetables headed for fermentation can be cosmetically challenged, she said, but they must taste as good as their better looking cousins.\u003c/p>\n\u003cp>And while many of these projects may seem way too daunting as well as unrealistically labor-intensive for the home cook, Burns said that many of them are much easier than they look.\u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461\" target=\"_blank\">Buy our book!\u003c/a>” Burns said. “The fermentation stuff in there is pretty straightforward. You can do almost all of it in your own kitchen.”\u003c/p>\n\u003cfigure id=\"attachment_93557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/restaurant-front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/restaurant-front.jpg\" alt=\"Bar Tartine's facade. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Tartine's facade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pickled Mushrooms\u003c/h3>\n\u003cp>\u003cem>Used with permission from \u003ca href=\"http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461\" target=\"_blank\">Bar Tartine: Techniques & Recipes\u003c/a> (Chronicle Books, November 2014)\u003c/em> \u003c/p>\n\u003cp>We see versions of these pickles in Russian markets and in Italian delis. Both types are equally addictive. We make our version with lots of paprika, which gives it a strong Hungarian accent. The draw of this dish is the combination of the savory garlic-laced paste that coats the outside and the sweet-and-sour, almost-creamy-textured inside of the button mushroom. This pickle is great to have on the table with all kinds of meals and with the Liptauer dip.\u003c/p>\n\u003cfigure id=\"attachment_92851\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Pickled-Mushrooms1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Pickled-Mushrooms1000.jpg\" alt=\"Pickled Mushrooms. Photo credit: Chad Robertson\" width=\"400\" class=\"size-full wp-image-92851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-400x345.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-800x690.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Mushrooms. Photo credit: Chad Robertson\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes 1 1/2 pt/675 ml\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb/455 g button mushrooms\u003c/li>\n\u003cli>2 tbsp filtered sunflower or grapeseed oil\u003c/li>\n\u003cli>3 tsp kosher salt\u003c/li>\n\u003cli>1/4 cup/60 ml red wine vinegar\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>1 tbsp chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 tbsp chopped fresh marjoram or 1 tsp dried marjoram\u003c/li>\n\u003cli>2 tbsp sweet paprika, powdered\u003c/li>\n\u003cli>1 tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp sweet onion powder\u003c/li>\n\u003cli>1 tsp garlic powder\u003c/li>\n\u003cli>Minced zest of 1 lemon\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F/180°C. In a large roasting pan, combine the mushrooms with 1 tbsp of the oil and 11/2 tsp of the salt and toss to coat. Roast until tender, about 10 minutes.\u003c/li>\n\u003cli>In a large bowl, combine the vinegar, garlic, parsley, marjoram, paprika, brown sugar, onion powder, garlic powder, lemon zest, pepper, and the remaining 11/2 tsp salt and mix well. Add the warm mushrooms and stir and toss to coat the mushrooms evenly. Chill the mushrooms completely in the refrigerator before serving, about 2 hours. Transfer the mushrooms and brine to one or more nonreactive containers and refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Not every restaurant has something called \"The Project Kitchen,\" but San Francisco's Bar Tartine does. Step inside and take a tour, as chef Cortney Burns shows us around.",
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"description": "Not every restaurant has something called "The Project Kitchen," but San Francisco's Bar Tartine does. Step inside and take a tour, as chef Cortney Burns shows us around.",
"title": "Powders and Ferments Galore: A Peek Inside Bar Tartine's Project Kitchen | KQED",
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"headline": "Powders and Ferments Galore: A Peek Inside Bar Tartine's Project Kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93202\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/courtney-pantry4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/courtney-pantry4.jpg\" alt=\"Cortney Burns in the Bar Tartine pantry. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/courtney-pantry4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cortney Burns in the Bar Tartine pantry. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Cortney Burns and Nicolaus Balla could be considered major fermentation geeks.\u003c/p>\n\u003cp>As is evident to anyone who has eaten Bar Tartine's border-crossing food – heavily influenced by Hungary and Japan, but with other culinary influences, too – or seen their new cookbook, \u003ca href=\"http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461\" target=\"_blank\">\u003cem>Bar Tartine: Techniques and Recipes\u003c/em>\u003c/a> (Chronicle Books) the chefs have exponentially more projects going at any one time than most.\u003c/p>\n\u003cp>So when Bay Area Bites asked for a tour of their pantry, we were thrilled when they said yes.\u003c/p>\n\u003cp>In one smaller refrigerator, they keep things that need to be tasted on a regular basis. “We always are tasting to see what’s going on,” said Burns, “we have to see where things are at from one day to the next.”\u003c/p>\n\u003cfigure id=\"attachment_93193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal1.jpg\" alt=\"Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal1-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Just to give you an idea what’s inside: house-made Asian fish sauce, kimchi made from fiddlehead ferns, fermented almonds, pickled green walnuts, sakes that are being turned into vinegars, several varieties of fermented honeys (fermenting honey gives it a bit of acidity and more complex flavor; honey will ferment above a certain temperature and if it’s above a certain moisture content), coriander seeds and elderberries that are salted and brined like capers – since capers don’t grow locally, they pickle other seeds and berries to make them taste like capers, a two month process – preserved lemons, pepper pastes made from thousands of pounds of Hungarian peppers, blood orange vinegar, three year old umeboshi (Japanese sour) plums (“We did a huge batch three years ago, and haven’t had to do anymore in the past few years,” said Burns), several kinds of miso and koji.\u003c/p>\n\u003cfigure id=\"attachment_93197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-horizontal2.jpg\" alt=\"Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-horizontal2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside the Bar Tartine refrigerator. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Their miso is house-made, and comes from their house-made koji, which is made by inoculating cooked grains or legumes with a fungus. They always have koji made from several types of grains fermenting at once.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pickled green walnuts are made from unripe whole nuts. Once pickled, they become like dry, black olives in texture, with a flavor similar to pickled artichokes. Fermenting them is a several month-long process, in which they are submerged in several types of brine with honey and malt vinegar. In the cookbook, Balla and Burns say they use them in their sweet potato salad, but that they pair well with olives and blue cheese.\u003c/p>\n\u003cp>There were also two sodas in their secondary stage of fermentation, sumac and honey ginger turmeric.\u003c/p>\n\u003cfigure id=\"attachment_93509\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fridge-soda.jpg\" alt=\"Sodas in their secondary stage of fermentation. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-93509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fridge-soda-320x480.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodas in their secondary stage of fermentation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>They source very few products from far away (ramps, sour cherries and bottarga, or Mediterranean cured fish roe, are a few), but sumac is another; on a visit to Madison, Wis., where Burns went to college, they were at the farmers' market and came upon a farmer selling the fruit, which is most often ground into a sourish powder to spice up Middle Eastern cuisine (fans of the \u003ca href=\"http://www.ottolenghi.co.uk/\" target=\"_blank\">Yotam Ottolenghi\u003c/a> books will no doubt have it in their pantry). The farmer shipped some to Bar Tartine, where they soaked the stems and pods in warm water to extract the tannins. Later, they added whey, a byproduct from their house-made yogurt, and apple and pear juice with a bit of honey for sweetness. Fermenting causes natural carbonation to occur, resulting in a refreshingly sour soda. Their honey ginger turmeric soda is made from a probiotic non-dairy kefir (kefir is usually a fermented milk product) made with fresh turmeric grown in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_93532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sodas.jpg\" alt=\"House-made honey ginger turmeric and sumac soda. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sodas-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House-made honey ginger turmeric and sumac soda. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>In another section, there is their house-made farmer cheese, butter from kefir, yogurts and sour creams.\u003c/p>\n\u003cp>\u003cstrong>Another unusual find:\u003c/strong> carrot caramel, which is made from slow cooking carrots for 12 hours, caramelizing them in honey, which they use for carrot cake.\u003c/p>\n\u003cp>Leaving that fridge, we turned the corner into the main part of the kitchen, where Burns was most excited about a jar of their house-made paprika. While they had been drying and dehydrating their own peppers to make the pungent spice for years, they found that nothing they did could match the flavor of paprika from Szeged, a region of Hungary known to have the best. Especially important is the essential oils found in the peppers from the region.\u003c/p>\n\u003cfigure id=\"attachment_93534\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/paprika.jpg\" alt=\"Jar of house-made paprika. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/paprika-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jar of house-made paprika. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Some years ago, with help from Balla’s mother and step-father, who were visiting, they deseeded pounds of Hungarian peppers, and gave the seeds to Juston and Mindy Enos of \u003ca href=\"http://www.fulltablefarm.com\" target=\"_blank\">Full Table Farm\u003c/a> in Yountville, who were already growing food for the restaurant.\u003c/p>\n\u003cp>Now, they have locally grown paprika made from peppers in Yountville: “It’s better than the Hungarian stuff we were getting,” Burns said.\u003c/p>\n\u003cp>In addition to the various paprika, we were wowed by the various jars of powders. As anyone who has seen the cookbook knows, these chefs take their powders extremely seriously.\u003c/p>\n\u003cfigure id=\"attachment_93208\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry1.jpg\" alt=\"Paprikas and other items in pantry. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry1-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various paprikas and other items in pantry. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Several pages are devoted to how they make them, with six pages devoted to the allium family alone. The items are usually dehydrated (timing varies, it depends on what the vegetable is and its water content), and then ground into a powder, which is then sprinkled into a recipe to add layers of flavor.\u003c/p>\n\u003cp>The allium family includes: charred green onion powder, green onion powder, sweet onion powder, smoked onion powder, black garlic powder, and green garlic powder.\u003c/p>\n\u003cp>They mostly go into soups and stews.\u003c/p>\n\u003cp>“Onion powder goes in anything,” said Burns. “It’s a natural way to create sweetness, so if you have a dish that needs a layer of sweet but you don’t want to add honey to it, if it has an allium base, onion powder will layer that sweetness into it.”\u003c/p>\n\u003cp>They also have burnt bread powder and burnt eggplant powder, as “anything we can burn, we burn, as we’re really into that aroma,” said Burns. “We char all kind of stuff.”\u003c/p>\n\u003cp>Yogurt powder gets added onto a wilted kale dish, “it brings in an acidic lactose aroma, and is mainly there for acidity,” Burns explained, while sauerkraut powder functions like salt, but with a built-in hint of acid, too.\u003c/p>\n\u003cfigure id=\"attachment_93538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/onion-powders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/onion-powders.jpg\" alt=\"Powders: onion, burnt eggplant, yogurt and more. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/onion-powders-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Powders: onion, burnt eggplant, yogurt and more. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other vegetables like mushrooms end up in powdered form as well; parsnip powder is in heavy rotation, due to the fact that the chefs prefer not to use refined sugar in their desserts. Given parsnip’s inherent sweetness, parsnip powder is their go-to to be sprinkled on desserts to add sweetness rather than powdered sugar.\u003c/p>\n\u003cp>“We try to use as little refined sugar as possible,” said Burns. “We’re not about being anti-sugar necessarily, but it doesn’t have as good flavor, and we like working with things that have great flavor.”\u003c/p>\n\u003cp>One section is devoted to flowers and herbs, some of which are used in their teas, and some in their food, like elderflower, for example.\u003c/p>\n\u003cfigure id=\"attachment_93207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry-mugwort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pantry-mugwort.jpg\" alt=\"Herbs in the Bar Tartine pantry. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pantry-mugwort-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbs in the Bar Tartine pantry. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not bringing in loose teas at the moment, and we’re seeing if we can get farmers to grow tea and ferment it,” said Burns. “We haven’t formed any good relationships yet with people where we know the source.”\u003c/p>\n\u003cp>While they try to get almost all their spices grown for them locally, of course they have to rely on a few commodity spices, black pepper and coriander are two.\u003c/p>\n\u003cp>“We’re trying to get someone to grow a pepper tree, but we’d need a field of them with how much we go through,” Burns joked.\u003c/p>\n\u003cp>Then there is the sprouting section, where a variety of legumes are sprouting, and nuts are soaked to make nut milks.\u003c/p>\n\u003cp>Along one wall of the prep area are their multi-gallon plastic fermentation tubs. We saw a melon juice made from water kefir that will eventually be turned into a soda or sauce; kefir cream, which will be turned into butter and used in a sauce; red cabbage kraut and whole green cabbage leaves. We saw a green cabbage kraut with horseradish, and one made from mustard greens. One tub held pickling carrots and radishes, and another held a kraut made from Brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_93511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fermenter-containers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fermenter-containers.jpg\" alt=\"Fermentation tubs with melon juice and kefir cream, red cabbage kraut and more. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fermenter-containers-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation tubs with melon juice and kefir cream, red cabbage kraut and more. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>They generally allow their kraut to sit at room temperature for over a month, though if they get desperate, they’ll serve it before that. “We let it go for as long as can,” said Burns. “I like it after a month or two.”\u003c/p>\n\u003cfigure id=\"attachment_93543\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sauerkraut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sauerkraut.jpg\" alt=\"Sauerkraut. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-93543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sauerkraut-320x480.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauerkraut. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Back in another small fridge, we saw jars upon jars of various chile pastes, another condiment they take very seriously.\u003c/p>\n\u003cp>“Chile pastes are one of our passions,” said Burns. Again, in the cookbook, a section on pepper pastes features sweet, charred, chipotle and Southeast Asian \u003cem>sambal\u003c/em> styles.\u003c/p>\n\u003cp>Peppers are first cooked or smoked and then pureed with salt. After fermenting for over a week at room temperature, they are dried in a dehydrator or low oven for 12 to 16 hours, resulting in a tomato paste-like consistency. Then the paste is pureed, and left to mellow in a refrigerator for at least three months, though it’s even better after six.\u003c/p>\n\u003cfigure id=\"attachment_93549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chile-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chile-paste.jpg\" alt=\"Chile pastes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chile-paste-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile pastes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>While there were jars of preserved lemons and limes on a shelf overhead, we also saw jars of a lime-pickle condiment in the fridge.\u003c/p>\n\u003cp>A variation of the South Indian \u003cem>achar\u003c/em> lime pickles, they preserve limes with spices like fresh turmeric, dill, coriander, caraway, chiles, garlic and lime juice, and leave it to ferment for several months. To make the limes into a condiment, which they serve with their whole grilled eggplant or pureed and rubbed on grilled meats, the preserved limes are steamed and then cooked with onions, garlic, chiles and honey until it resembles a paste. That is then refrigerated for up to six months.\u003c/p>\n\u003cp>At the very back of the kitchen is the wood-fired oven, where Chad Robertson of Tartine Bakery, fires his famous loaves for the restaurant. If only that smell could be bottled or infused into this web page; the photos will have to do.\u003c/p>\n\u003cfigure id=\"attachment_93206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bread.jpg\" alt=\"Chad Robertson of Tartine Bakery's bread. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bread-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chad Robertson of Tartine Bakery's bread. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Up at the bar, we saw a few soju infusions. Bar Tartine does not have a liquor license, but because the Korean spirit soju (made from rice) has less alcohol than traditional spirits, they infuse it themselves to make various cocktails. For example, one is infused with buddha’s hand, a citrus, and another with parsnips.\u003c/p>\n\u003cfigure id=\"attachment_93188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cortney-burns1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cortney-burns1.jpg\" alt=\"Cortney Burns at the bar in Bar Tartine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-93188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cortney-burns1-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cortney Burns at the bar in Bar Tartine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Much of their inspiration comes from earlier projects. With the parsnip soju, Burns said “we had parsnip scraps from juicing it, but the scraps still had a lot of flavor, so we thought, ‘what would happen if we put parsnip in soju?’”\u003c/p>\n\u003cp>So when asked whether they keep a master list of all of their various kitchen projects at Bar Tartine, Burns laughed.\u003c/p>\n\u003cp>“Not at all,” she says. “We’re totally not organized, we’re not those people. We’re lucky to get dates written on, we have to remember to put the years.”\u003c/p>\n\u003cp>Now that they’ve been in business four years, it’s not uncommon for them to find a mysterious jar. Knowing what’s in it is usually easy to figure out, but then they ask “What year did we make this?”\u003c/p>\n\u003cp>It’s this kind of experimentation that keeps the food at Bar Tartine so innovative.\u003c/p>\n\u003cp>And if this article has inspired you to get fermenting or powdering, there’s one thing to know before you begin. Many people assume that preserving or fermenting is a great way to use food that is on it’s way out or was not that great to begin with. Big mistake, Burns warns.\u003c/p>\n\u003cp>“If you don’t start with something delicious, it won’t make it better by fermenting it, so that’s been a good lesson,” she said. “We’ve had to throw away a fair bit. People want to bring us 100 pounds of things, but the first thing we ask is ‘Is it tasty?’”\u003c/p>\n\u003cp>Vegetables headed for fermentation can be cosmetically challenged, she said, but they must taste as good as their better looking cousins.\u003c/p>\n\u003cp>And while many of these projects may seem way too daunting as well as unrealistically labor-intensive for the home cook, Burns said that many of them are much easier than they look.\u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461\" target=\"_blank\">Buy our book!\u003c/a>” Burns said. “The fermentation stuff in there is pretty straightforward. You can do almost all of it in your own kitchen.”\u003c/p>\n\u003cfigure id=\"attachment_93557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/restaurant-front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/restaurant-front.jpg\" alt=\"Bar Tartine's facade. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-93557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/restaurant-front-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Tartine's facade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pickled Mushrooms\u003c/h3>\n\u003cp>\u003cem>Used with permission from \u003ca href=\"http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461\" target=\"_blank\">Bar Tartine: Techniques & Recipes\u003c/a> (Chronicle Books, November 2014)\u003c/em> \u003c/p>\n\u003cp>We see versions of these pickles in Russian markets and in Italian delis. Both types are equally addictive. We make our version with lots of paprika, which gives it a strong Hungarian accent. The draw of this dish is the combination of the savory garlic-laced paste that coats the outside and the sweet-and-sour, almost-creamy-textured inside of the button mushroom. This pickle is great to have on the table with all kinds of meals and with the Liptauer dip.\u003c/p>\n\u003cfigure id=\"attachment_92851\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Pickled-Mushrooms1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Pickled-Mushrooms1000.jpg\" alt=\"Pickled Mushrooms. Photo credit: Chad Robertson\" width=\"400\" class=\"size-full wp-image-92851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-400x345.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-800x690.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Pickled-Mushrooms1000-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Mushrooms. Photo credit: Chad Robertson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 1/2 pt/675 ml\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb/455 g button mushrooms\u003c/li>\n\u003cli>2 tbsp filtered sunflower or grapeseed oil\u003c/li>\n\u003cli>3 tsp kosher salt\u003c/li>\n\u003cli>1/4 cup/60 ml red wine vinegar\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>1 tbsp chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 tbsp chopped fresh marjoram or 1 tsp dried marjoram\u003c/li>\n\u003cli>2 tbsp sweet paprika, powdered\u003c/li>\n\u003cli>1 tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp sweet onion powder\u003c/li>\n\u003cli>1 tsp garlic powder\u003c/li>\n\u003cli>Minced zest of 1 lemon\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F/180°C. In a large roasting pan, combine the mushrooms with 1 tbsp of the oil and 11/2 tsp of the salt and toss to coat. Roast until tender, about 10 minutes.\u003c/li>\n\u003cli>In a large bowl, combine the vinegar, garlic, parsley, marjoram, paprika, brown sugar, onion powder, garlic powder, lemon zest, pepper, and the remaining 11/2 tsp salt and mix well. Add the warm mushrooms and stir and toss to coat the mushrooms evenly. Chill the mushrooms completely in the refrigerator before serving, about 2 hours. Transfer the mushrooms and brine to one or more nonreactive containers and refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste",
"title": "Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/feastly-marijuana.png\" alt=\"Feastly CannaButter: the Art of Cooking with Marijuana\" width=\"316\" height=\"499\" class=\"alignleft size-full wp-image-93393\">\u003c/a>The website \u003ca href=\"https://eatfeastly.com/browse/#/san-francisco\" target=\"_blank\">Feastly\u003c/a> is known as a meal-sharing website, connecting adventurous diners with enthusiastic home chefs who want to cook for such people in their homes. A look at its local offerings shows a brunch from the Indian state of Maharashtra, a Spanish Sherry feast, and a Northwest Malaysian Tasting Menu. But this Saturday, \u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\" target=\"_blank\">a class\u003c/a> is happening in San Francisco for a different type of adventurous diner: those who want to learn how to make “Cannabutter,” or butter infused with marijuana that lacks the overly herbaceous – in a bad way – taste of weed.\u003c/p>\n\u003cp>Feastly co-founder Noah Karesh said he believes this is the first such class to be offered to the public on such a platform (Feastly has several rivals, such as \u003ca href=\"http://www.eatwith.com\" target=\"_blank\">EatWith\u003c/a>) and he couldn’t be more proud.\u003c/p>\n\u003cp>“We’re really trying to push the boundaries of food and what you can do with it,” he said from New York (though Feastly is headquartered in San Francisco). \u003c/p>\n\u003cp>“We see Feastly as a place for chefs and people in the culinary world to showcase their craft, whatever that might be,” said Karesh. “It’s a canvas for food experiences, so this is a great example of people thinking outside the box.”\u003c/p>\n\u003cfigure id=\"attachment_93400\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.jeffthe420chef.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/JeffThe420Chef.jpeg\" alt=\"JeffThe420Chef. Photo courtesy of Jeff\" width=\"250\" class=\"size-full wp-image-93400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef.jpeg 427w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-400x600.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-320x480.jpeg 320w\" sizes=\"(max-width: 427px) 100vw, 427px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JeffThe420Chef. Photo courtesy of Jeff\u003c/figcaption>\u003c/figure>\n\u003cp>The class being offered on Saturday, which still has room available, is by a New York-based man who goes by the moniker \u003ca href=\"http://www.jeffthe420chef.com\" target=\"_blank\">JeffThe420Chef\u003c/a>. And forgive me for giving into stereotypes, but he sounds nothing like the stoner dude chef I imagined, he is much more the fast-talking New Yorker. By day, he is vice president of sales for a fashion company, but flies out to various places (especially Colorado and California) to make edibles for people who want them, as well as do full \u003ca href=\"http://www.jeffthe420chef.com/menu.html\" target=\"_blank\">dinner parties\u003c/a> with marijuana as the starring ingredient. This is the first time he’s teaching how to make “CannaButter,” and note to anyone thinking of enrolling, you must have a valid \u003ca href=\"http://www.cdph.ca.gov/programs/MMP/Pages/MMP%20Top%203%20Questions.aspx\" target=\"_blank\">California Medical Marijuana\u003c/a> card to participate, as well as bring your own eighth of marijuana; none will be sold or given away at the class. I.D.s will be rigorously checked, and registration papers will be signed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“As much fun as this is, it’s also very serious, and we’re making sure people all take this very seriously,” said Karesh.\u003c/p>\n\u003cp>Jeff – he doesn’t use his last name for this aspect of his life – was always an avid home cook, and two years ago, began making marijuana brownies for his friend’s mom who had cancer. But once she became a regular of these kinds of treats, she began to tire of the brownies and cookies available.\u003c/p>\n\u003cp>“The issue was always that there’s a specific taste to everything that you make with it,” said Jeff. After two years of experimentation, he hit pay dirt six weeks ago, when he figured out a process to make butter infused with the potency of the herb but without the marijuana flavor.\u003c/p>\n\u003cp>He is working with a lawyer now to patent it, but is happy to teach his method to others. He explained that the marijuana must be cured for eight days, in various natural solutions that removes the flavor but leaves the \u003ca href=\"http://en.wikipedia.org/wiki/Tetrahydrocannabinol\" target=\"_blank\">THC\u003c/a> (tetrahydrocannabinol, what causes the high) and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabidiol\" target=\"_blank\">CBD\u003c/a> (cannabidiol, what relieves the pain) in the butter.\u003c/p>\n\u003cp>Jeff explained that if one is going to venture into making edibles, there is a lot to learn, especially since there are so many kinds of strains of pot these days. A rookie mistake may have eaters lying on the floor wanting to go to the hospital or if you're Maureen Dowd, penning a \u003ca href=\"http://www.nytimes.com/2014/06/04/opinion/dowd-dont-harsh-our-mellow-dude.html?_r=0\" target=\"_blank\">now infamous column in the New York Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93398\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\" alt=\"Marijuana. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marijuana. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees of Jeff’s class will also learn about the varieties of pot, and what kind should be used for what purpose. While there are over 100 strains, he said, these are usually hybrids of two major types of marijuana: \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_indica\" target=\"_blank\">Indica\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_sativa\" target=\"_blank\">Sativa\u003c/a>. Indica causes one to feel relaxed or sleepy, while Sativa is known to be more energetic and uplifting (if you’re laughing hysterically, it’s most likely the Sativa at play).\u003c/p>\n\u003cp>“I tailor my food to what the person needs,” said Jeff. “If they have cancer and they’re dealing with pain, Indica is better, but if someone needs more energy and focus, and wants a happy-go-lucky experience, I’ll do something with Sativa. Every strain of marijuana has its own characteristics and the butters I make embody those characteristics to give people the experience they want.”\u003c/p>\n\u003cp>While this is his first foray into teaching, Jeff often cooks dinner parties for people, using edible pot in most courses. Just as a chef does, he calibrates the doses and timing, to provide the optimal experience for guests, without, hopefully, any guests, in his words, “freaking out.”\u003c/p>\n\u003cp>Through his own trial and error, he said, “I know exactly what I’m working with, so throughout an entire party people should not get more than the right amount for them in their food.”\u003c/p>\n\u003cfigure id=\"attachment_93399\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\" alt=\"Making CannaButter. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making CannaButter. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff added that there are two price levels for the class, one is just to observe, for $85, and at the higher level, $175, guests will leave with a kit to make their own CannaButter at home, except the marijuana, of course, which they will need to supply.\u003c/p>\n\u003cp>Discounts are offered for anyone who works at a Bay Area dispensary.\u003c/p>\n\u003cp>While Feastly was the one to approach Jeff, both are thrilled about the partnership and are excited to see where it could take them.\u003c/p>\n\u003cp>“We’re really excited about this, as we don’t think anyone has openly been doing this using medical marijuana and food together,” said Karesh.\u003c/p>\n\u003cp>Added Jeff: “I really see them as a huge outlet for me to get out there and set up these classes throughout the country, wherever medical marijuana is used.”\u003c/p>\n\u003cp>And not to harsh your mellow or anything, but no edibles will be ingested at Saturday’s class.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“For this class, he’s not making any food,” said Karesh, “just showcasing how to use butter.” But who knows what could happen in the future. After all, his food has been vetted by the Feastly team, and Karesh concluded, “in innovative ways of food being a central component of one’s life, this guy is passionate about making cannabis butter and infusing medical marijuana into the food that he and others eat.”\u003c/p>\n\n",
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"excerpt": "Meal-sharing service Feastly offers its first foray into edibles with a class this Saturday in San Francisco on how to make \"Cannabutter,\" or marijuana-infused butter without the harsh taste. If you've got a valid California Medical Marijuana ID Card, you are eligible to sign up. ",
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"description": "Meal-sharing service Feastly offers its first foray into edibles with a class this Saturday in San Francisco on how to make "Cannabutter," or marijuana-infused butter without the harsh taste. If you've got a valid California Medical Marijuana ID Card, you are eligible to sign up. ",
"title": "Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/feastly-marijuana.png\" alt=\"Feastly CannaButter: the Art of Cooking with Marijuana\" width=\"316\" height=\"499\" class=\"alignleft size-full wp-image-93393\">\u003c/a>The website \u003ca href=\"https://eatfeastly.com/browse/#/san-francisco\" target=\"_blank\">Feastly\u003c/a> is known as a meal-sharing website, connecting adventurous diners with enthusiastic home chefs who want to cook for such people in their homes. A look at its local offerings shows a brunch from the Indian state of Maharashtra, a Spanish Sherry feast, and a Northwest Malaysian Tasting Menu. But this Saturday, \u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\" target=\"_blank\">a class\u003c/a> is happening in San Francisco for a different type of adventurous diner: those who want to learn how to make “Cannabutter,” or butter infused with marijuana that lacks the overly herbaceous – in a bad way – taste of weed.\u003c/p>\n\u003cp>Feastly co-founder Noah Karesh said he believes this is the first such class to be offered to the public on such a platform (Feastly has several rivals, such as \u003ca href=\"http://www.eatwith.com\" target=\"_blank\">EatWith\u003c/a>) and he couldn’t be more proud.\u003c/p>\n\u003cp>“We’re really trying to push the boundaries of food and what you can do with it,” he said from New York (though Feastly is headquartered in San Francisco). \u003c/p>\n\u003cp>“We see Feastly as a place for chefs and people in the culinary world to showcase their craft, whatever that might be,” said Karesh. “It’s a canvas for food experiences, so this is a great example of people thinking outside the box.”\u003c/p>\n\u003cfigure id=\"attachment_93400\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.jeffthe420chef.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/JeffThe420Chef.jpeg\" alt=\"JeffThe420Chef. Photo courtesy of Jeff\" width=\"250\" class=\"size-full wp-image-93400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef.jpeg 427w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-400x600.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-320x480.jpeg 320w\" sizes=\"(max-width: 427px) 100vw, 427px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JeffThe420Chef. Photo courtesy of Jeff\u003c/figcaption>\u003c/figure>\n\u003cp>The class being offered on Saturday, which still has room available, is by a New York-based man who goes by the moniker \u003ca href=\"http://www.jeffthe420chef.com\" target=\"_blank\">JeffThe420Chef\u003c/a>. And forgive me for giving into stereotypes, but he sounds nothing like the stoner dude chef I imagined, he is much more the fast-talking New Yorker. By day, he is vice president of sales for a fashion company, but flies out to various places (especially Colorado and California) to make edibles for people who want them, as well as do full \u003ca href=\"http://www.jeffthe420chef.com/menu.html\" target=\"_blank\">dinner parties\u003c/a> with marijuana as the starring ingredient. This is the first time he’s teaching how to make “CannaButter,” and note to anyone thinking of enrolling, you must have a valid \u003ca href=\"http://www.cdph.ca.gov/programs/MMP/Pages/MMP%20Top%203%20Questions.aspx\" target=\"_blank\">California Medical Marijuana\u003c/a> card to participate, as well as bring your own eighth of marijuana; none will be sold or given away at the class. I.D.s will be rigorously checked, and registration papers will be signed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“As much fun as this is, it’s also very serious, and we’re making sure people all take this very seriously,” said Karesh.\u003c/p>\n\u003cp>Jeff – he doesn’t use his last name for this aspect of his life – was always an avid home cook, and two years ago, began making marijuana brownies for his friend’s mom who had cancer. But once she became a regular of these kinds of treats, she began to tire of the brownies and cookies available.\u003c/p>\n\u003cp>“The issue was always that there’s a specific taste to everything that you make with it,” said Jeff. After two years of experimentation, he hit pay dirt six weeks ago, when he figured out a process to make butter infused with the potency of the herb but without the marijuana flavor.\u003c/p>\n\u003cp>He is working with a lawyer now to patent it, but is happy to teach his method to others. He explained that the marijuana must be cured for eight days, in various natural solutions that removes the flavor but leaves the \u003ca href=\"http://en.wikipedia.org/wiki/Tetrahydrocannabinol\" target=\"_blank\">THC\u003c/a> (tetrahydrocannabinol, what causes the high) and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabidiol\" target=\"_blank\">CBD\u003c/a> (cannabidiol, what relieves the pain) in the butter.\u003c/p>\n\u003cp>Jeff explained that if one is going to venture into making edibles, there is a lot to learn, especially since there are so many kinds of strains of pot these days. A rookie mistake may have eaters lying on the floor wanting to go to the hospital or if you're Maureen Dowd, penning a \u003ca href=\"http://www.nytimes.com/2014/06/04/opinion/dowd-dont-harsh-our-mellow-dude.html?_r=0\" target=\"_blank\">now infamous column in the New York Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93398\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\" alt=\"Marijuana. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marijuana. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees of Jeff’s class will also learn about the varieties of pot, and what kind should be used for what purpose. While there are over 100 strains, he said, these are usually hybrids of two major types of marijuana: \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_indica\" target=\"_blank\">Indica\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_sativa\" target=\"_blank\">Sativa\u003c/a>. Indica causes one to feel relaxed or sleepy, while Sativa is known to be more energetic and uplifting (if you’re laughing hysterically, it’s most likely the Sativa at play).\u003c/p>\n\u003cp>“I tailor my food to what the person needs,” said Jeff. “If they have cancer and they’re dealing with pain, Indica is better, but if someone needs more energy and focus, and wants a happy-go-lucky experience, I’ll do something with Sativa. Every strain of marijuana has its own characteristics and the butters I make embody those characteristics to give people the experience they want.”\u003c/p>\n\u003cp>While this is his first foray into teaching, Jeff often cooks dinner parties for people, using edible pot in most courses. Just as a chef does, he calibrates the doses and timing, to provide the optimal experience for guests, without, hopefully, any guests, in his words, “freaking out.”\u003c/p>\n\u003cp>Through his own trial and error, he said, “I know exactly what I’m working with, so throughout an entire party people should not get more than the right amount for them in their food.”\u003c/p>\n\u003cfigure id=\"attachment_93399\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\" alt=\"Making CannaButter. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making CannaButter. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff added that there are two price levels for the class, one is just to observe, for $85, and at the higher level, $175, guests will leave with a kit to make their own CannaButter at home, except the marijuana, of course, which they will need to supply.\u003c/p>\n\u003cp>Discounts are offered for anyone who works at a Bay Area dispensary.\u003c/p>\n\u003cp>While Feastly was the one to approach Jeff, both are thrilled about the partnership and are excited to see where it could take them.\u003c/p>\n\u003cp>“We’re really excited about this, as we don’t think anyone has openly been doing this using medical marijuana and food together,” said Karesh.\u003c/p>\n\u003cp>Added Jeff: “I really see them as a huge outlet for me to get out there and set up these classes throughout the country, wherever medical marijuana is used.”\u003c/p>\n\u003cp>And not to harsh your mellow or anything, but no edibles will be ingested at Saturday’s class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“For this class, he’s not making any food,” said Karesh, “just showcasing how to use butter.” But who knows what could happen in the future. After all, his food has been vetted by the Feastly team, and Karesh concluded, “in innovative ways of food being a central component of one’s life, this guy is passionate about making cannabis butter and infusing medical marijuana into the food that he and others eat.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"title": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=uwqmwAGXXk8]\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n",
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"excerpt": "In the 40 years since Vietnamese came to California in great numbers, they've given us three culinary blockbusters: pho, banh mi and sriracha sauce. \"What once belonged to you, now belongs to the world,\" says author Andrew Lam.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\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/uwqmwAGXXk8'\n title='//www.youtube.com/embed/uwqmwAGXXk8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lunar New Year Memories with StoryCorps",
"title": "Lunar New Year Memories with StoryCorps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Center for Asian American Media (CAAM) partnered with StoryCorps in San Francisco to create the first recordings dedicated to the Lunar New Year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
"title": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n",
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"excerpt": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best \u003cem>nuoc mam\u003c/em> to Dutch cookies for 46 years.",
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"description": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best nuoc mam to Dutch cookies for 46 years.",
"title": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients | KQED",
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"headline": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bittman Does Berkeley: Talking Food Politics With Mark Bittman",
"title": "Bittman Does Berkeley: Talking Food Politics With Mark Bittman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\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/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
"title": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n",
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"excerpt": "ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.",
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"description": "ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function",
"title": "'This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\" alt=\"The Healthy Mind Cookbook. by Rebecca Katz\" width=\"400\" class=\"aligncenter size-full wp-image-93040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-400x538.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-800x1076.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-768x1033.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-320x430.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>At first glance, a lentil is just a lentil, right? Looking somewhat like a pebble, a lentil is a cheap source of protein, sure. But how about viewing the legume as a teeny microprocessor for the brain?\u003c/p>\n\u003cp>That’s how \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the newly published \u003ca href=\"http://www.amazon.com/The-Healthy-Mind-Cookbook-Big-Flavor/dp/1607742977\" target=\"_blank\">\u003cem>The Healthy Mind Cookbook\u003c/em>\u003c/a> with co-author Mat Edelson (Ten Speed Press) sees the lowly legume. After talking to Katz, it’s impossible to look at foods like lentils in the same light.\u003c/p>\n\u003cblockquote>\u003cp>“Lentils are teeny little nano-bots that get no respect, yet they are so important for focus and memory and learning,” Katz told Bay Area Bites. “They’re full of B vitamins like folate and B9, which keep our mind sharp and B6, which gives us focus and energy. They’re also a great source of iron and zinc, which is great for memory boosting, and from a culinary perspective, they’re the easiest of legumes to prepare, since you don’t have to soak them. You just rinse and shake them in strainer like maracas.”\u003c/p>\u003c/blockquote>\n\u003cp>Such enthusiasm about the healing properties of food is a given for Katz, author of two cookbooks for cancer patients, \u003ca href=\"http://www.amazon.com/One-Bite-Time-Nourishing-Survivors/dp/1587612194/ref=la_B001JRZ5QC_1_4?s=books&ie=UTF8&qid=1423295060&sr=1-4\" target=\"_blank\">\u003cem>One Bite at a Time\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Cancer-Fighting-Kitchen-Nourishing-Big-Flavor-Treatment/dp/1587613441/ref=la_B001JRZ5QC_1_1?s=books&ie=UTF8&qid=1423295015&sr=1-1\" target=\"_blank\">\u003cem>The Cancer Fighting Kitchen\u003c/em>\u003c/a>, as well as her last one, \u003ca href=\"http://www.amazon.com/Longevity-Kitchen-Satisfying-Big-Flavor-Age-Busting/dp/1607742942/ref=la_B001JRZ5QC_1_3?s=books&ie=UTF8&qid=1423295116&sr=1-3\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93037\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\" alt=\"Author Rebecca Katz\" width=\"300\" class=\"size-full wp-image-93037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-320x482.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>Katz, who lives in San Rafael, is founding director of the \u003ca href=\"http://www.commonweal.org/program/healing-kitchens-institute/\" target=\"_blank\">Healing Kitchens Institute\u003c/a> at Commonweal in Bolinas, and executive chef of the annual Food as Medicine training program sponsored by \u003ca href=\"http://cmbm.org/\" target=\"_blank\">The Center for Mind-Body Medicine\u003c/a> at Georgetown Medical School. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already a graduate of New York’s \u003ca href=\"http://www.naturalgourmetinstitute.com/\" target=\"_blank\">Natural Gourmet Institute\u003c/a>, her interest in the healing properties of food began when she was cooking for her father when he was undergoing cancer treatment. She realized there was no guidance as to how to cook for people whose taste buds might be compromised, or might otherwise not feel like eating.\u003c/p>\n\u003cp>While she touched on science about the brain in her last book, she discovered the research in this field is so new, that there was much more to explore, especially in light of the fact that her father died recently of dementia.\u003c/p>\n\u003cp>“It was hard for me, knowing what I know about the world of epigenetics, and that genetics are not necessarily our destiny,” said Katz. “But what am I going to do, knowing what I know, to possibly prevent the same thing from happening to me? Of course, there are no guarantees, but I felt that I couldn’t ignore it.”\u003c/p>\n\u003cp>But in addition to that, there was another reason the brain interested her. “We’re living in a crazy world, where on a day-to-day basis, our brain is being tapped to the max,” she said. “Our brains are being asked to do a lot more than ever before.”\u003c/p>\n\u003cp>While \u003cem>The Healthy Mind Cookbook\u003c/em> is chock-full of healthy yet delicious sounding, mostly gluten-free recipes made from whole foods just as we’ve come to expect from Katz, the introduction offers a lot of the scientific information about how certain foods affect the brain.\u003c/p>\n\u003cp>Some of it may already sound familiar, especially to those of us who take fish oil to ensure we get our Omega-3 fatty acids.\u003c/p>\n\u003cblockquote>\u003cp>“For decades, scientists believed that the adult brain was incapable of adding new brain cells or neurons,” she said. “But now they’ve learned not only that new cells can be produced, but where they’re being produced. The hippocampus is connected with learning, and one thing we can do to supercharge that process is consume Omega-3s.”\u003c/p>\u003c/blockquote>\n\u003cp>Eating a diet high in Omega-3s is like doing “yoga for the brain,” said Katz.\u003c/p>\n\u003cp>Besides taking supplements to get those fatty acids, Katz recommends nuts and seeds, broccoli and citrus. \u003c/p>\n\u003cp>And as if we needed another reason to eat dark leafy greens, Katz had one at the ready: \u003ca href=\"http://en.wikipedia.org/wiki/Methylation\" target=\"_blank\">\u003cstrong>methylation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“When you have a deficiency in B vitamins, that can break down the methylation pathway, which means you don’t have the proper tools to express or repair DNA, which can manifest in a whole host of mental issues like depression, pediatric cognitive dysfunction, dementia or stroke,” she said.\u003c/p>\u003c/blockquote>\n\u003cp>So if they’re not your favorite vegetable, picture them as Katz does: like “little vacuum cleaners, going in and getting rid of the debris.”\u003c/p>\n\u003cp>And you may want to try eating them in her \u003cstrong>Triple Greens Frittata\u003c/strong> \u003cem>(see recipe below)\u003c/em>, which I tried and found to be an excellent way to get probably more than one serving of greens.\u003c/p>\n\u003cp>Katz also talks about the mind-gut connection, going as far as to call the intestines a “second brain.” By that, she says that if one is stressed out while eating, it can cause digestive problems, which then affects the brain.\u003c/p>\n\u003cp>To prevent that? “Before you eat, take a moment and a few deep breaths,” she said, “It’s as simple as that. Also, everyone should be mindful before they eat, to be able to engage in proper digestion which leads to proper absorption of the vitamins and minerals, meaning they will then get to the brain.”\u003c/p>\n\u003cp>As she did in \u003ca href=\"http://www.amazon.com/gp/product/1607742942/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1607742977&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K6T3P06ATP2MWTYY8FE\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>, Katz includes a chapter called “The Culinary Pharmacy,” which lists in easily readable form, all of her favorite ingredients and how they boost brain activity. A few of her favorites:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Lentils:\u003c/strong> She’s still pushing the lentils, especially as they appear in her \u003cstrong>Cozy Lentil Soup\u003c/strong> \u003cem>(see recipe below)\u003c/em>, a lentil, kale and squash soup with warming spices (that I already tried and found delicious).\n\u003c/li>\n\u003cli>\n\u003cstrong>Mint and Parsley:\u003c/strong> “It’s like eating oxygen, they’re loaded with this really powerful flavonoid called \u003ca href=\"http://en.wikipedia.org/wiki/Luteolin\" target=\"_blank\">luteolin\u003c/a>, which is linked with improvements in memory and learning skills,” she said. “Plus when you smell mint and parsley, it has this smell, almost like the blinds going up. They boost your alertness.” She says to not think of them only as garnishes.\u003c/li>\n\u003cli>\n\u003cstrong>Pumpkin Seeds:\u003c/strong> Calling them “mini anti-depressants,” Katz says they are loaded with zinc, especially good since there’s a lot of zinc deficiency in a Western diet. “They not only increase memory but they keep depression at bay. They’re a good source of iron and also have what I call the trifecta: zinc, potassium and magnesium, so if you’re having a bad day and your boss is screaming at you, and your kids are screaming at you, or you fall in a mud puddle, you want pumpkin seeds in your pocket, in your desk drawer, or in your purse, because they really are calming.” Katz recommends toasting them, and adding them to salads for extra crunch.\u003c/li>\n\u003cli>\u003cstrong>Avocados:\u003c/strong> A good fat, avocados are high in \u003ca href=\"http://en.wikipedia.org/wiki/Glutathione\" target=\"_blank\">glutathione\u003c/a>, which help improve brain performance, prevent cognitive decline and ward off depression. “They’re one of the healthiest fats out there,” says Katz. “And because they have that fabulous texture, it’s another food that you don’t have to be a culinary genius to know what to do with. Slice it in half, put lemon or lime juice on it and a sprinkling of salt.” Katz also loves it for its versatility; it can go in salads, on sandwiches, be blended for a salad dressing, or turned into a spread. “It’s also a satiating food because it’s a fat,” she says.\u003c/li>\n\u003cli>\u003cstrong>The Cruciferous Family:\u003c/strong> cauliflower, broccoli, Brussels sprouts, cabbage. Katz says, “They are all “fabulous brain foods because they aid in methylation.”\u003c/li>\n\u003cli>\u003cstrong>Cinnamon:\u003c/strong> Not only does this spice help with blood sugar regularization, but it helps with focus and memory. “Cinnamon delivers so much anti-inflammatory benefits and you don’t need a lot, so it’s worth incorporating at least 1/2 teaspoon a day,” she says. Try sprinkling it into your coffee, or on your porridge.\u003c/li>\n\u003cli>\u003cstrong>Chocolate:\u003c/strong> And perhaps to the relief of many, chocolate is on the list, too. “It’s a mood enhancer,” said Katz. “I recommend seventy percent cacao and above, the darker the better, as it’s higher in antioxidants. Let’s face it, you need something sweet in your life and chocolate is definitely on my list.” While Katz often mixes chocolate with fruit for the book’s desserts, she recommends that everyone keep some around, because “everyone needs their mood to be enhanced sometimes.”\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Event:\u003c/strong>\u003cbr>\nRebecca Katz will be speaking about \u003cem>The Healthy Mind Cookbook\u003c/em> at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in S.F. Wed, February 11 at 6:30-7:30pm.\u003c/p>\n\u003ch3>Recipes\u003c/h3>\n\u003cp>\u003cem>Recipes reprinted with permission from The Healthy Mind Cookbook by Rebecca Katz, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Maren Caruso.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_93038\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\" alt=\"Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Cozy Lentil Soup with Delicata Squash\u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes\u003c/em>\u003c/p>\n\u003cp>Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable kingdom’s version of a Lilliputian flying saucer. Lentils, ounce for ounce, pack an amazing amount of brain boosters, such as iron (essential to the function of myelin, which is involved in quick information gathering). From a culinary viewpoint, it’s a myth that you have to soak lentils overnight; just a quick rinse will do. With a host of spices, cubed delicata squash, and thinly sliced kale, this is my go-to soup when I’m working hard and need to process a lot of information.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 yellow onion, diced small\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>2 carrots, peeled and diced small\u003c/li>\n\u003cli>2 celery stalks, diced small\u003c/li>\n\u003cli>1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes\u003c/li>\n\u003cli>1 teaspoon curry powder\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup dried green lentils, rinsed well\u003c/li>\n\u003cli>8 cups store-bought organic vegetable broth\u003c/li>\n\u003cli>1 cup tightly packed, stemmed, and thinly sliced kale\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.\u003c/li>\n\u003cli>Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the rest of the broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes. Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>VARIATION:\u003c/strong> Substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.\u003c/p>\n\u003cp>\u003cstrong>COOK’S NOTE:\u003c/strong> If you have trouble finding delicata squash, use its cousin, butternut squash.\u003c/p>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 224; Total Fat: 6 g (1 g saturated, 4 g monoun-saturated); Carbohydrates: 37 g; Protein: 9 g; Fiber: 10 g; Sodium: 329 mg\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.\u003c/p>\n\u003cfigure id=\"attachment_93039\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\" alt=\"Triple Greens Frittata. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Greens Frittata. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Triple Greens Frittata \u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 40 minutes\u003c/em>\u003c/p>\n\u003cp>A frittata is an Italian omelet but, unlike the French version, you don’t have to figure out how to do that funky half-flip with the eggs in the pan. Frittatas bake, and in Italy they’re often eaten at room temperature: they really are a good on-the-go food. The eggs are also a great binder for the greens, which include kale, chard, and spinach. Add some red bell pepper, marjoram, thyme, and feta, and you’ve got a super protein hit for lunch on the go—just the thing to keep your brain working optimally throughout the day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 cup diced red bell pepper Sea salt\u003c/li>\n\u003cli>2 cloves garlic, minced Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup tightly packed, finely chopped kale\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped chard\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped spinach\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>10 organic eggs\u003c/li>\n\u003cli>2 scallions, minced\u003c/li>\n\u003cli>2 tablespoons chopped fresh marjoram\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>2 ounces crumbled feta\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Lightly oil a 6 by 8-inch baking dish.\u003c/li>\n\u003cli>Heat the oil in a large skillet over medium heat. When it’s shimmering, add the bell pepper and a pinch of salt and sauté for 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, another 30 seconds or so. Stir in the kale and another pinch of salt and continue to sauté for 5 minutes. Add the chard and spinach, and one more pinch of salt, sautéing until the greens are wilted and tender, about 5 minutes more. Remove from the heat and add a few gratings of nutmeg, stirring to combine.\u003c/li>\n\u003cli>Whisk the eggs, scallions, marjoram, thyme, 1/2 teaspoon of salt, and the pepper together in a large bowl. Lay the cooked greens along the bottom of the prepared dish and top them with the crumbled feta. Pour the egg mixture over and bake until the eggs are just set, 25 to 30 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 169; Total Fat: 12 g (3.5 g saturated, 6.5 g monounsaturated); Carbohydrates: 6.5 g; Protein: 8g; Fiber: 1 g; Sodium: 388 mg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store, tightly wrapped, in the refrigerator for up to 2 days.\u003c/p>\n\n",
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"excerpt": "Commonweal's Rebecca Katz is back with another cookbook, this time delving into what foods help keep our brain healthy and functioning in \"The Healthy Mind Cookbook.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg\" alt=\"The Healthy Mind Cookbook. by Rebecca Katz\" width=\"400\" class=\"aligncenter size-full wp-image-93040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-400x538.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-800x1076.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-768x1033.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/The-Healthy-Mind-Cookbook-CVR1000-320x430.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>At first glance, a lentil is just a lentil, right? Looking somewhat like a pebble, a lentil is a cheap source of protein, sure. But how about viewing the legume as a teeny microprocessor for the brain?\u003c/p>\n\u003cp>That’s how \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the newly published \u003ca href=\"http://www.amazon.com/The-Healthy-Mind-Cookbook-Big-Flavor/dp/1607742977\" target=\"_blank\">\u003cem>The Healthy Mind Cookbook\u003c/em>\u003c/a> with co-author Mat Edelson (Ten Speed Press) sees the lowly legume. After talking to Katz, it’s impossible to look at foods like lentils in the same light.\u003c/p>\n\u003cblockquote>\u003cp>“Lentils are teeny little nano-bots that get no respect, yet they are so important for focus and memory and learning,” Katz told Bay Area Bites. “They’re full of B vitamins like folate and B9, which keep our mind sharp and B6, which gives us focus and energy. They’re also a great source of iron and zinc, which is great for memory boosting, and from a culinary perspective, they’re the easiest of legumes to prepare, since you don’t have to soak them. You just rinse and shake them in strainer like maracas.”\u003c/p>\u003c/blockquote>\n\u003cp>Such enthusiasm about the healing properties of food is a given for Katz, author of two cookbooks for cancer patients, \u003ca href=\"http://www.amazon.com/One-Bite-Time-Nourishing-Survivors/dp/1587612194/ref=la_B001JRZ5QC_1_4?s=books&ie=UTF8&qid=1423295060&sr=1-4\" target=\"_blank\">\u003cem>One Bite at a Time\u003c/em>\u003c/a> and \u003ca href=\"http://www.amazon.com/Cancer-Fighting-Kitchen-Nourishing-Big-Flavor-Treatment/dp/1587613441/ref=la_B001JRZ5QC_1_1?s=books&ie=UTF8&qid=1423295015&sr=1-1\" target=\"_blank\">\u003cem>The Cancer Fighting Kitchen\u003c/em>\u003c/a>, as well as her last one, \u003ca href=\"http://www.amazon.com/Longevity-Kitchen-Satisfying-Big-Flavor-Age-Busting/dp/1607742942/ref=la_B001JRZ5QC_1_3?s=books&ie=UTF8&qid=1423295116&sr=1-3\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93037\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg\" alt=\"Author Rebecca Katz\" width=\"300\" class=\"size-full wp-image-93037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/AUTHOR-PHOTO-Rebecca-Katz-320x482.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>Katz, who lives in San Rafael, is founding director of the \u003ca href=\"http://www.commonweal.org/program/healing-kitchens-institute/\" target=\"_blank\">Healing Kitchens Institute\u003c/a> at Commonweal in Bolinas, and executive chef of the annual Food as Medicine training program sponsored by \u003ca href=\"http://cmbm.org/\" target=\"_blank\">The Center for Mind-Body Medicine\u003c/a> at Georgetown Medical School. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Already a graduate of New York’s \u003ca href=\"http://www.naturalgourmetinstitute.com/\" target=\"_blank\">Natural Gourmet Institute\u003c/a>, her interest in the healing properties of food began when she was cooking for her father when he was undergoing cancer treatment. She realized there was no guidance as to how to cook for people whose taste buds might be compromised, or might otherwise not feel like eating.\u003c/p>\n\u003cp>While she touched on science about the brain in her last book, she discovered the research in this field is so new, that there was much more to explore, especially in light of the fact that her father died recently of dementia.\u003c/p>\n\u003cp>“It was hard for me, knowing what I know about the world of epigenetics, and that genetics are not necessarily our destiny,” said Katz. “But what am I going to do, knowing what I know, to possibly prevent the same thing from happening to me? Of course, there are no guarantees, but I felt that I couldn’t ignore it.”\u003c/p>\n\u003cp>But in addition to that, there was another reason the brain interested her. “We’re living in a crazy world, where on a day-to-day basis, our brain is being tapped to the max,” she said. “Our brains are being asked to do a lot more than ever before.”\u003c/p>\n\u003cp>While \u003cem>The Healthy Mind Cookbook\u003c/em> is chock-full of healthy yet delicious sounding, mostly gluten-free recipes made from whole foods just as we’ve come to expect from Katz, the introduction offers a lot of the scientific information about how certain foods affect the brain.\u003c/p>\n\u003cp>Some of it may already sound familiar, especially to those of us who take fish oil to ensure we get our Omega-3 fatty acids.\u003c/p>\n\u003cblockquote>\u003cp>“For decades, scientists believed that the adult brain was incapable of adding new brain cells or neurons,” she said. “But now they’ve learned not only that new cells can be produced, but where they’re being produced. The hippocampus is connected with learning, and one thing we can do to supercharge that process is consume Omega-3s.”\u003c/p>\u003c/blockquote>\n\u003cp>Eating a diet high in Omega-3s is like doing “yoga for the brain,” said Katz.\u003c/p>\n\u003cp>Besides taking supplements to get those fatty acids, Katz recommends nuts and seeds, broccoli and citrus. \u003c/p>\n\u003cp>And as if we needed another reason to eat dark leafy greens, Katz had one at the ready: \u003ca href=\"http://en.wikipedia.org/wiki/Methylation\" target=\"_blank\">\u003cstrong>methylation\u003c/strong>\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“When you have a deficiency in B vitamins, that can break down the methylation pathway, which means you don’t have the proper tools to express or repair DNA, which can manifest in a whole host of mental issues like depression, pediatric cognitive dysfunction, dementia or stroke,” she said.\u003c/p>\u003c/blockquote>\n\u003cp>So if they’re not your favorite vegetable, picture them as Katz does: like “little vacuum cleaners, going in and getting rid of the debris.”\u003c/p>\n\u003cp>And you may want to try eating them in her \u003cstrong>Triple Greens Frittata\u003c/strong> \u003cem>(see recipe below)\u003c/em>, which I tried and found to be an excellent way to get probably more than one serving of greens.\u003c/p>\n\u003cp>Katz also talks about the mind-gut connection, going as far as to call the intestines a “second brain.” By that, she says that if one is stressed out while eating, it can cause digestive problems, which then affects the brain.\u003c/p>\n\u003cp>To prevent that? “Before you eat, take a moment and a few deep breaths,” she said, “It’s as simple as that. Also, everyone should be mindful before they eat, to be able to engage in proper digestion which leads to proper absorption of the vitamins and minerals, meaning they will then get to the brain.”\u003c/p>\n\u003cp>As she did in \u003ca href=\"http://www.amazon.com/gp/product/1607742942/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1607742977&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K6T3P06ATP2MWTYY8FE\" target=\"_blank\">\u003cem>The Longevity Kitchen\u003c/em>\u003c/a>, Katz includes a chapter called “The Culinary Pharmacy,” which lists in easily readable form, all of her favorite ingredients and how they boost brain activity. A few of her favorites:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Lentils:\u003c/strong> She’s still pushing the lentils, especially as they appear in her \u003cstrong>Cozy Lentil Soup\u003c/strong> \u003cem>(see recipe below)\u003c/em>, a lentil, kale and squash soup with warming spices (that I already tried and found delicious).\n\u003c/li>\n\u003cli>\n\u003cstrong>Mint and Parsley:\u003c/strong> “It’s like eating oxygen, they’re loaded with this really powerful flavonoid called \u003ca href=\"http://en.wikipedia.org/wiki/Luteolin\" target=\"_blank\">luteolin\u003c/a>, which is linked with improvements in memory and learning skills,” she said. “Plus when you smell mint and parsley, it has this smell, almost like the blinds going up. They boost your alertness.” She says to not think of them only as garnishes.\u003c/li>\n\u003cli>\n\u003cstrong>Pumpkin Seeds:\u003c/strong> Calling them “mini anti-depressants,” Katz says they are loaded with zinc, especially good since there’s a lot of zinc deficiency in a Western diet. “They not only increase memory but they keep depression at bay. They’re a good source of iron and also have what I call the trifecta: zinc, potassium and magnesium, so if you’re having a bad day and your boss is screaming at you, and your kids are screaming at you, or you fall in a mud puddle, you want pumpkin seeds in your pocket, in your desk drawer, or in your purse, because they really are calming.” Katz recommends toasting them, and adding them to salads for extra crunch.\u003c/li>\n\u003cli>\u003cstrong>Avocados:\u003c/strong> A good fat, avocados are high in \u003ca href=\"http://en.wikipedia.org/wiki/Glutathione\" target=\"_blank\">glutathione\u003c/a>, which help improve brain performance, prevent cognitive decline and ward off depression. “They’re one of the healthiest fats out there,” says Katz. “And because they have that fabulous texture, it’s another food that you don’t have to be a culinary genius to know what to do with. Slice it in half, put lemon or lime juice on it and a sprinkling of salt.” Katz also loves it for its versatility; it can go in salads, on sandwiches, be blended for a salad dressing, or turned into a spread. “It’s also a satiating food because it’s a fat,” she says.\u003c/li>\n\u003cli>\u003cstrong>The Cruciferous Family:\u003c/strong> cauliflower, broccoli, Brussels sprouts, cabbage. Katz says, “They are all “fabulous brain foods because they aid in methylation.”\u003c/li>\n\u003cli>\u003cstrong>Cinnamon:\u003c/strong> Not only does this spice help with blood sugar regularization, but it helps with focus and memory. “Cinnamon delivers so much anti-inflammatory benefits and you don’t need a lot, so it’s worth incorporating at least 1/2 teaspoon a day,” she says. Try sprinkling it into your coffee, or on your porridge.\u003c/li>\n\u003cli>\u003cstrong>Chocolate:\u003c/strong> And perhaps to the relief of many, chocolate is on the list, too. “It’s a mood enhancer,” said Katz. “I recommend seventy percent cacao and above, the darker the better, as it’s higher in antioxidants. Let’s face it, you need something sweet in your life and chocolate is definitely on my list.” While Katz often mixes chocolate with fruit for the book’s desserts, she recommends that everyone keep some around, because “everyone needs their mood to be enhanced sometimes.”\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Event:\u003c/strong>\u003cbr>\nRebecca Katz will be speaking about \u003cem>The Healthy Mind Cookbook\u003c/em> at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in S.F. Wed, February 11 at 6:30-7:30pm.\u003c/p>\n\u003ch3>Recipes\u003c/h3>\n\u003cp>\u003cem>Recipes reprinted with permission from The Healthy Mind Cookbook by Rebecca Katz, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Maren Caruso.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_93038\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg\" alt=\"Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Cozy-Lentil-Soup1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cozy Lentil Soup with Delicata Squash. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Cozy Lentil Soup with Delicata Squash\u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes\u003c/em>\u003c/p>\n\u003cp>Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable kingdom’s version of a Lilliputian flying saucer. Lentils, ounce for ounce, pack an amazing amount of brain boosters, such as iron (essential to the function of myelin, which is involved in quick information gathering). From a culinary viewpoint, it’s a myth that you have to soak lentils overnight; just a quick rinse will do. With a host of spices, cubed delicata squash, and thinly sliced kale, this is my go-to soup when I’m working hard and need to process a lot of information.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 yellow onion, diced small\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>2 carrots, peeled and diced small\u003c/li>\n\u003cli>2 celery stalks, diced small\u003c/li>\n\u003cli>1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes\u003c/li>\n\u003cli>1 teaspoon curry powder\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup dried green lentils, rinsed well\u003c/li>\n\u003cli>8 cups store-bought organic vegetable broth\u003c/li>\n\u003cli>1 cup tightly packed, stemmed, and thinly sliced kale\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.\u003c/li>\n\u003cli>Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the rest of the broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes. Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>VARIATION:\u003c/strong> Substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.\u003c/p>\n\u003cp>\u003cstrong>COOK’S NOTE:\u003c/strong> If you have trouble finding delicata squash, use its cousin, butternut squash.\u003c/p>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 224; Total Fat: 6 g (1 g saturated, 4 g monoun-saturated); Carbohydrates: 37 g; Protein: 9 g; Fiber: 10 g; Sodium: 329 mg\u003c/p>\n\u003cp>\u003cstrong>STORAGE:\u003c/strong> Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.\u003c/p>\n\u003cfigure id=\"attachment_93039\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg\" alt=\"Triple Greens Frittata. Photo: Maren Caruso\" width=\"400\" class=\"size-full wp-image-93039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/HMC_Triple-Green-Frittata1000-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Greens Frittata. Photo: Maren Caruso\u003c/figcaption>\u003c/figure>\n\u003ch3>Triple Greens Frittata \u003c/h3>\n\u003cp>\u003cem>MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 40 minutes\u003c/em>\u003c/p>\n\u003cp>A frittata is an Italian omelet but, unlike the French version, you don’t have to figure out how to do that funky half-flip with the eggs in the pan. Frittatas bake, and in Italy they’re often eaten at room temperature: they really are a good on-the-go food. The eggs are also a great binder for the greens, which include kale, chard, and spinach. Add some red bell pepper, marjoram, thyme, and feta, and you’ve got a super protein hit for lunch on the go—just the thing to keep your brain working optimally throughout the day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 cup diced red bell pepper Sea salt\u003c/li>\n\u003cli>2 cloves garlic, minced Pinch of red pepper flakes\u003c/li>\n\u003cli>1 cup tightly packed, finely chopped kale\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped chard\u003c/li>\n\u003cli>2 cups tightly packed, finely chopped spinach\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>10 organic eggs\u003c/li>\n\u003cli>2 scallions, minced\u003c/li>\n\u003cli>2 tablespoons chopped fresh marjoram\u003c/li>\n\u003cli>1 tablespoon chopped fresh thyme\u003c/li>\n\u003cli>1/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>2 ounces crumbled feta\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Lightly oil a 6 by 8-inch baking dish.\u003c/li>\n\u003cli>Heat the oil in a large skillet over medium heat. When it’s shimmering, add the bell pepper and a pinch of salt and sauté for 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, another 30 seconds or so. Stir in the kale and another pinch of salt and continue to sauté for 5 minutes. Add the chard and spinach, and one more pinch of salt, sautéing until the greens are wilted and tender, about 5 minutes more. Remove from the heat and add a few gratings of nutmeg, stirring to combine.\u003c/li>\n\u003cli>Whisk the eggs, scallions, marjoram, thyme, 1/2 teaspoon of salt, and the pepper together in a large bowl. Lay the cooked greens along the bottom of the prepared dish and top them with the crumbled feta. Pour the egg mixture over and bake until the eggs are just set, 25 to 30 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>PER SERVING:\u003c/strong> Calories: 169; Total Fat: 12 g (3.5 g saturated, 6.5 g monounsaturated); Carbohydrates: 6.5 g; Protein: 8g; Fiber: 1 g; Sodium: 388 mg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"title": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\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.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
"title": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n",
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"excerpt": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
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"description": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
"title": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts | KQED",
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"headline": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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