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"disqusTitle": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
"title": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92684,92683,92682\"]\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92687,92686,92685\"]\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92705,92704,92703\"]\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92721,92720,92719\"]\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92724,92723,92722\"]\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92693,92692,92691\"]\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92696,92694,92695\"]\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92699,92698,92697\"]\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92702,92701,92700\"]\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92689,92688,92690\"]\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Popular South Bay Bánh Mì Shops",
"title": "Bay Area Bites Guide to 10 Popular South Bay Bánh Mì Shops",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92584,92583,92585,92586\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92592,92590,92591,92588,92589\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92597,92594,92596,92595,92598\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92602,92604,92601,92600,92603\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92607,92608,92606\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92612,92613,92611,92610\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92621,92623,92622,92620\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92628,92625,92626,92627\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92632,92633,92631,92630\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92635,92637,92638,92636,92639\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n",
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"excerpt": "It is easy to see why bánh mì are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. Here is a list of ten unique bánh mì shops in the South Bay. ",
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"description": "It is easy to see why bánh mì are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. Here is a list of ten unique bánh mì shops in the South Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops in the comments.\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/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\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/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\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/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\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/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\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/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\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/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\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/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\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/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\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.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol",
"title": "Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol",
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"content": "\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n",
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"excerpt": "Prosperous, pricey and now the \"it\" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Environmentalists Fall For Faux Fish Made From Plants?",
"title": "Will Environmentalists Fall For Faux Fish Made From Plants?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\" alt=\"Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/23/15)\u003c/p>\n\u003cp>It's a dead ringer for Ahi tuna sashimi. It cuts into glistening slivers that are firm and juicy. And it's got a savory bite.\u003c/p>\n\u003cp>But this flesh-like food is not fish. It's made of tomato, and it's what San Francisco chef James Corwell hopes could be one small step toward saving \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/07/why-some-chefs-just-cant-quit-serving-bluefin-tuna/\">imperiled species of fish, like bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>\"What I want is to create a great sushi experience without the tuna,\" Corwell tells The Salt.\u003c/p>\n\u003cp>To make this \u003ca href=\"http://www.tomatosushi.com/\" target=\"_blank\">Tomato Sushi\u003c/a>, he skins and removes the seeds from fresh Roma tomatoes. Then he vacuum seals them in sturdy plastic bags and cooks them in hot water for about an hour — a technique called \u003cem>sous-vide\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process firms up the tomatoes and creates a texture similar to tuna. Corwell throws in a few more ingredients (he won't divulge what they are), and slices them up. When eaten with sushi rice, nori, ginger, soy sauce and wasabi, they're delicious.\u003c/p>\n\u003cp>Corwell is not the only entrepreneur experimenting with fish-like alternatives to seafood. (His product is so far available at one retail market in San Francisco and via mail order.) But with issues like overfishing, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/\" target=\"_blank\">bycatch\u003c/a> and high mercury levels gaining traction with consumers, it may only be a matter of time before demand kickstarts a faux-fish movement on the heels of the plant-based protein revolution already underway.\u003c/p>\n\u003cp>So far, a handful of sushi chefs and food manufacturers are testing the waters. \u003ca href=\"http://sophieskitchen.net/html/home.html\" target=\"_blank\">Sophie's Kitchen\u003c/a> makes vegan calamari, scallops and fish fillets, with most products breaded and ready to bake or fry. Their VeganToona actually comes in a can; it's made from pea protein, potato starch, seaweed powder and olive oil.\u003c/p>\n\u003cfigure id=\"attachment_92302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\" alt='\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR' width=\"1000\" height=\"667\" class=\"size-full wp-image-92302\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardein.com/product-type/fishless\" target=\"_blank\">Garden Protein International\u003c/a> uses soybeans and other plant material to make a line of vegan meat substitutes, including a \"Fishless Fillet.\"\u003c/p>\n\u003cp>But in spite of these trailblazers, the alt-seafood market is still a few steps behind plant-based alternatives to meat, egg and dairy products.\u003c/p>\n\u003cp>\u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>, a company based in Los Angeles, makes vegan ground beef and chicken strips with soy and pea protein. \"We take [amino acids, fats, carbohydrates and minerals] and, with heat and pressure, stitch them together in the architecture of meat protein,\" he says. \"We do what it takes a cow two years to do in three minutes.\"\u003c/p>\n\u003cp>\u003ca href=\"Impossible%20Foods\">Impossible Foods\u003c/a> is making plant-based beef, complete with bioengineered plant-based blood, and cheese. Hampton Creek Foods makes a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\" target=\"_blank\">vegan mayonnaise\u003c/a> with pea protein in place of eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://muufri.com/\" target=\"_blank\">Muufri\u003c/a> is a small firm still in the research-and-development stages of creating milk — without the cow. The production process, explains one of the company's \u003ca href=\"http://blog.muufri.com/\" target=\"_blank\">founders\u003c/a>, Isha Datar, involves genetically modified yeast cells, which reassemble amino acids into milk-like form.\u003c/p>\n\u003cp>Datar says that her company is not inventing new versions of dairy products. \"We're just learning new ways to make the same product,\" Datar says.\u003c/p>\n\u003cp>So far, Brown of Beyond Meat, who has been a vegan for about 15 years, has not seriously attempted making vegan fish. But he says he is thinking about it.\u003c/p>\n\u003cp>\"I'm not interested in making [plant protein] behave like meat,\" he says — a reference to tofu burgers, Tofurkey and myriad other meat alternatives made primarily with soybeans and other legumes. He wants to make real fish, and he believes tuna flesh will not be hard to approximate with his meat-making machinery. \"Tuna has a similar architecture to the proteins we're already working on.\"\u003c/p>\n\u003cp>He says he was once approached by a canned tuna distributor interested in an odor-free albacore. But overall, Brown says, the demand for manufactured fish is not great enough yet. He says most vegan food tech is aimed for now at using plants to replicate meat products because of negative media portrayals of factory farming.\u003c/p>\n\u003cp>San Franciscans, it seems, have a few options for vegan alternatives to seafood. Earlier this month, \u003ca href=\"http://www.tatakisushibar.com/#%21services3/c14ii\" target=\"_blank\">restaurateur\u003c/a> and sustainable fisheries advocate Casson Trenor opened a restaurant there called \u003ca href=\"https://www.facebook.com/ShizenSF\" target=\"_blank\">Shizen Vegan Sushi Bar and Izakaya\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92303\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\" alt=\"Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen \" width=\"500\" class=\"size-full wp-image-92303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen\u003c/figcaption>\u003c/figure>\n\u003cp>\"So much of sushi is visual, and using vegetables gives us the opportunity to use so many beautiful colors,\" Trenor says. \"We have some dishes that feature the bright color of tuna meat. Are we trying to mimic maguro? No. Are we trying to put purple and red into the menu? Yes.\"\u003c/p>\n\u003cp>Corwell of Tomato Sushi was first convinced of the need to shift away from eating the bigger tuna species after visiting Tokyo's celebrated Tsukiji fish market in 2007. He was stunned by the hundreds of frozen bluefin carcasses sprawled across the warehouse floor.\u003c/p>\n\u003cp>\"The way I learned to cook with big slabs of meat [and fish] isn't going to be possible in the future, and that's nothing to be scared of,\" Corwell says.\u003c/p>\n\u003cp>Tuna isn't his only focus. Corwell has created an eggplant-based rendition of unagi and a granular seasoning blend meant to taste like dried, salted bonito flakes. Through the use of fermented ingredients and yeast, caramelization and lots of stovetop test runs, Corwell says he hopes to develop many more vegan sushi products.\u003c/p>\n\u003cp>\"[Tomato Sushi] is the just the tip of the iceberg,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\" alt=\"Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/23/15)\u003c/p>\n\u003cp>It's a dead ringer for Ahi tuna sashimi. It cuts into glistening slivers that are firm and juicy. And it's got a savory bite.\u003c/p>\n\u003cp>But this flesh-like food is not fish. It's made of tomato, and it's what San Francisco chef James Corwell hopes could be one small step toward saving \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/07/why-some-chefs-just-cant-quit-serving-bluefin-tuna/\">imperiled species of fish, like bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>\"What I want is to create a great sushi experience without the tuna,\" Corwell tells The Salt.\u003c/p>\n\u003cp>To make this \u003ca href=\"http://www.tomatosushi.com/\" target=\"_blank\">Tomato Sushi\u003c/a>, he skins and removes the seeds from fresh Roma tomatoes. Then he vacuum seals them in sturdy plastic bags and cooks them in hot water for about an hour — a technique called \u003cem>sous-vide\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process firms up the tomatoes and creates a texture similar to tuna. Corwell throws in a few more ingredients (he won't divulge what they are), and slices them up. When eaten with sushi rice, nori, ginger, soy sauce and wasabi, they're delicious.\u003c/p>\n\u003cp>Corwell is not the only entrepreneur experimenting with fish-like alternatives to seafood. (His product is so far available at one retail market in San Francisco and via mail order.) But with issues like overfishing, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/\" target=\"_blank\">bycatch\u003c/a> and high mercury levels gaining traction with consumers, it may only be a matter of time before demand kickstarts a faux-fish movement on the heels of the plant-based protein revolution already underway.\u003c/p>\n\u003cp>So far, a handful of sushi chefs and food manufacturers are testing the waters. \u003ca href=\"http://sophieskitchen.net/html/home.html\" target=\"_blank\">Sophie's Kitchen\u003c/a> makes vegan calamari, scallops and fish fillets, with most products breaded and ready to bake or fry. Their VeganToona actually comes in a can; it's made from pea protein, potato starch, seaweed powder and olive oil.\u003c/p>\n\u003cfigure id=\"attachment_92302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\" alt='\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR' width=\"1000\" height=\"667\" class=\"size-full wp-image-92302\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardein.com/product-type/fishless\" target=\"_blank\">Garden Protein International\u003c/a> uses soybeans and other plant material to make a line of vegan meat substitutes, including a \"Fishless Fillet.\"\u003c/p>\n\u003cp>But in spite of these trailblazers, the alt-seafood market is still a few steps behind plant-based alternatives to meat, egg and dairy products.\u003c/p>\n\u003cp>\u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>, a company based in Los Angeles, makes vegan ground beef and chicken strips with soy and pea protein. \"We take [amino acids, fats, carbohydrates and minerals] and, with heat and pressure, stitch them together in the architecture of meat protein,\" he says. \"We do what it takes a cow two years to do in three minutes.\"\u003c/p>\n\u003cp>\u003ca href=\"Impossible%20Foods\">Impossible Foods\u003c/a> is making plant-based beef, complete with bioengineered plant-based blood, and cheese. Hampton Creek Foods makes a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\" target=\"_blank\">vegan mayonnaise\u003c/a> with pea protein in place of eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://muufri.com/\" target=\"_blank\">Muufri\u003c/a> is a small firm still in the research-and-development stages of creating milk — without the cow. The production process, explains one of the company's \u003ca href=\"http://blog.muufri.com/\" target=\"_blank\">founders\u003c/a>, Isha Datar, involves genetically modified yeast cells, which reassemble amino acids into milk-like form.\u003c/p>\n\u003cp>Datar says that her company is not inventing new versions of dairy products. \"We're just learning new ways to make the same product,\" Datar says.\u003c/p>\n\u003cp>So far, Brown of Beyond Meat, who has been a vegan for about 15 years, has not seriously attempted making vegan fish. But he says he is thinking about it.\u003c/p>\n\u003cp>\"I'm not interested in making [plant protein] behave like meat,\" he says — a reference to tofu burgers, Tofurkey and myriad other meat alternatives made primarily with soybeans and other legumes. He wants to make real fish, and he believes tuna flesh will not be hard to approximate with his meat-making machinery. \"Tuna has a similar architecture to the proteins we're already working on.\"\u003c/p>\n\u003cp>He says he was once approached by a canned tuna distributor interested in an odor-free albacore. But overall, Brown says, the demand for manufactured fish is not great enough yet. He says most vegan food tech is aimed for now at using plants to replicate meat products because of negative media portrayals of factory farming.\u003c/p>\n\u003cp>San Franciscans, it seems, have a few options for vegan alternatives to seafood. Earlier this month, \u003ca href=\"http://www.tatakisushibar.com/#%21services3/c14ii\" target=\"_blank\">restaurateur\u003c/a> and sustainable fisheries advocate Casson Trenor opened a restaurant there called \u003ca href=\"https://www.facebook.com/ShizenSF\" target=\"_blank\">Shizen Vegan Sushi Bar and Izakaya\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92303\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\" alt=\"Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen \" width=\"500\" class=\"size-full wp-image-92303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen\u003c/figcaption>\u003c/figure>\n\u003cp>\"So much of sushi is visual, and using vegetables gives us the opportunity to use so many beautiful colors,\" Trenor says. \"We have some dishes that feature the bright color of tuna meat. Are we trying to mimic maguro? No. Are we trying to put purple and red into the menu? Yes.\"\u003c/p>\n\u003cp>Corwell of Tomato Sushi was first convinced of the need to shift away from eating the bigger tuna species after visiting Tokyo's celebrated Tsukiji fish market in 2007. He was stunned by the hundreds of frozen bluefin carcasses sprawled across the warehouse floor.\u003c/p>\n\u003cp>\"The way I learned to cook with big slabs of meat [and fish] isn't going to be possible in the future, and that's nothing to be scared of,\" Corwell says.\u003c/p>\n\u003cp>Tuna isn't his only focus. Corwell has created an eggplant-based rendition of unagi and a granular seasoning blend meant to taste like dried, salted bonito flakes. Through the use of fermented ingredients and yeast, caramelization and lots of stovetop test runs, Corwell says he hopes to develop many more vegan sushi products.\u003c/p>\n\u003cp>\"[Tomato Sushi] is the just the tip of the iceberg,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Victory Garden's Edible Feast: Bay Area Episode",
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"content": "\u003cp>[vimeo 112065610]\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The Bay Area episode of the new series, The Victory Garden's Edible Feast airs on KQED Plus TV Saturday, January 24 at 4pm. Watch a preview clip of the episode featuring the Mandela Foods Coop in Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "This Urban Farmer is Growing Jobs in Her Richmond Community ",
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"content": "\u003cfigure id=\"attachment_92246\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\" alt=\"Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\" width=\"680\" height=\"406\" class=\"size-full wp-image-92246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/aschlessmeirer/\" target=\"_blank\">Adrien Schless-Meier\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/19/this-urban-farmer-is-growing-jobs-in-her-community/\" target=\"_blank\">Civil Eats\u003c/a> (1/19/15)\u003c/p>\n\u003cp>In 2012, the city of Richmond, California, garnered national attention when its residents voted down a ballot measure to \u003ca href=\"http://www.huffingtonpost.com/2012/11/07/soda-taxes_n_2088170.html\" target=\"_blank\">impose a tax on sugary beverages\u003c/a>. Groups like \u003ca href=\"http://www.dunkthejunk.org/\" target=\"_blank\">Dunk the Junk\u003c/a> hoped the measure would significantly hamper the city’s growing obesity problem. Doria Robinson, executive director of \u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\">Urban Tilth\u003c/a>, saw the tax as an opportunity to invest in the health of her community.\u003c/p>\n\u003cp>Robinson emphasizes that low-income communities are often forced by budget constraints to invest only in the short-term, but something like the soda tax, which would have paid for youth sports and health education programs, could harness collective power little by little, culminating in a transformative change (voters in nearby Berkeley \u003ca href=\"http://civileats.com/2014/11/05/big-soda-suffers-historic-defeat-after-berkeley-voters-approve-soda-tax/\" target=\"_blank\">passed a soda tax\u003c/a> in November 2014). “We have resources. We buy food every day. We can use those resources however we choose,” argues Robinson. “As a collective, if we all threw a little [money] in the pot, we can afford” to have a healthier future.\u003c/p>\n\u003cp>When she was growing up in Richmond, Robinson didn’t think much about where the food she ate might have come from, let alone how she might grow it herself. The city’s poverty level hovers around 18 percent and the overall and child \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/our-research/map-the-meal-gap/\" target=\"_blank\">food insecurity rates\u003c/a> in Richmond’s congressional district are just under 14 percent and 21 percent, respectively. Until recently, Richmond had the \u003ca href=\"http://www.motherjones.com/politics/2014/06/richmond-california-murder-rate-gun-death\" target=\"_blank\">ninth highest murder rate \u003c/a>in the country, and much of the violence was inextricably linked to a lack of resources and opportunities in low-income neighborhoods.\u003c/p>\n\u003cp>It wasn’t until she landed at Hampshire College in western Massachusetts that Robinson learned about local food, quickly becoming a regular among the students who tended to the school’s \u003ca href=\"https://www.hampshire.edu/farm/hampshire-college-farm\" target=\"_blank\">small organic farm\u003c/a>. As her involvement in farming grew, so did her exposure to alternatives to the industrial food system. She learned the ins and outs of running a community-supported agriculture (CSA) program, tried her hand in food retail, and eventually landed back in California at \u003ca href=\"http://www.veritablevegetable.com/\" target=\"_blank\">Veritable Vegetable\u003c/a>, a San Francisco-based distribution company and \u003ca href=\"http://www.bcorporation.net/\" target=\"_blank\">certified B Corp\u003c/a> that sells produce across the state. Working in distribution allowed Robinson to see the potential to dramatically shift a whole region or city’s relationship to food. Maybe, she thought, she could help that change take root in her hometown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2005, shortly after settling back in Richmond, Robinson connected with local food activist Park Guthrie, who pitched an idea to a group of activists to convert 42 blocks of the Richmond Greenway into urban gardens that could both tackle food insecurity and teach residents about native plants and pollinators. Robinson had always viewed the area around the Greenway, a stretch of abandoned railroad that ran through the heart of her childhood neighborhood, as a vestige of urban blight. But Guthrie’s vision inspired Robinson, who immediately offered to help him put his plan into action. “I knew that this space could be transformed into open, gleaning gardens for the whole neighborhood,” recalls Robinson. She began volunteering with Urban Tilth who partnered with school gardeners to figure out how to build green spaces and gardens on the Greenway, and Urban Tilth found its purpose.\u003c/p>\n\u003cfigure id=\"attachment_92247\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\" alt=\"Doria Robinson in Richmond, California. Photo: Twilight Greenaway\" width=\"500\" class=\"size-full wp-image-92247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson in Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>Nine years after joining Urban Tilth as a volunteer, Robinson now heads the organization. As it has grown, Urban Tilth has recognized that gardening can’t solve all of a community’s problems. “Alone, the community garden can’t sustain. You’re able to impact a much larger circle of people through a CSA or market stand,” notes Robinson.\u003c/p>\n\u003cp>She also admits that not everyone likes gardening and that’s okay. Urban food projects should be diverse enough to accommodate everyone, even those who shriek at the sight of an earthworm. “We still want them to eat the food,” says Robinson.\u003c/p>\n\u003cp>In addition to its 13 farm and garden sites, Urban Tilth is preparing to launch a CSA and has 150 families on the waiting list. Urban Tilth also working with \u003ca href=\"http://richmondfoodpolicycouncil.org/\" target=\"_blank\">The Richmond Food Policy Council\u003c/a> on a campaign to add fresh, locally-sourced salad bars to Richmond schools.\u003c/p>\n\u003cp>The idea for the Council arose out of the need to protect the vital local food infrastructure Urban Tilth had begun to develop. After combing through the city’s ordinances, Robinson and her colleagues realized that community gardening was not explicitly permitted—which effectively meant it was illegal.\u003c/p>\n\u003cp>Although many city officials informally supported local food, the Council worked with City’s Planning Department to create the city’s first urban agriculture ordinance in order to protect gardens and other urban food projects well into the future.\u003c/p>\n\u003cp>Asked if she ever feels Urban Tilth is stretched too thin, Robinson replies that the organization strives to meet her community’s myriad needs—many of which go unaddressed by other groups or local governments. “We could wait around for somebody to come along,” she says, “but we decided to step in” and make change happen.\u003c/p>\n\u003cp>While Urban Tilth has certainly propelled significant changes to the landscape in Richmond, Robinson champions the organization for its investment in the city’s most important resource: its residents. Like many community-based urban food projects, the organization relied almost exclusively on volunteer labor in its early years to tend and manage the gardens. This, Robinson says, was simply unsustainable.\u003c/p>\n\u003cp>“I’ve always been interested in how to get low-income people involved,” Robinson notes. “The answer is jobs.”\u003c/p>\n\u003cp>Under Robinson’s direction, Urban Tilth began training paid apprentices to coordinate garden programs. “Those first apprentices are almost all staff members at Urban Tilth six years later,” Robinson is proud to say. “And they’re teaching new apprentices—we have over 40 a year.”\u003c/p>\n\u003cp>In a city where steady employment for youth and inexperienced workers is limited to big box stores like Walmart and Target, or fast-food joints like Taco Bell and McDonald’s, Urban Tilth provides a different path. The organization’s programs target youth and trains them to become community leaders who can pass knowledge from generation to generation. Robinson ultimately hopes that by empowering young people with hard skills in agriculture and business, Urban Tilth might eventually seed a number of small co-operative food business in Richmond.\u003c/p>\n\u003cp>“I hope that Richmond will grow,” Robinson says of the city’s future, not in size or scope, but in confidence. While many people in Richmond are low-income, Robinson emphasizes that they are “not in intellectual poverty or poverty in terms of our relationships.”\u003c/p>\n\u003cp>“We want kids to have pride being from Richmond,” she adds. “We want to pull ourselves up collectively—not by our bootstraps, but together.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAdrien Schless-Meier is deputy managing editor of Civil Eats and a contributor to the \u003ca href=\"http://civileats.com/category/local-eats-2/\" target=\"_blank\">Local Eats\u003c/a> series, a column highlighting innovative efforts to create vibrant local food systems across the United States. She currently works at the Bauman Foundation to support redistricting reform. She lives in Washington, DC.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92246\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson.jpg\" alt=\"Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\" width=\"680\" height=\"406\" class=\"size-full wp-image-92246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson is transforming an empty lot in North Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/aschlessmeirer/\" target=\"_blank\">Adrien Schless-Meier\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/19/this-urban-farmer-is-growing-jobs-in-her-community/\" target=\"_blank\">Civil Eats\u003c/a> (1/19/15)\u003c/p>\n\u003cp>In 2012, the city of Richmond, California, garnered national attention when its residents voted down a ballot measure to \u003ca href=\"http://www.huffingtonpost.com/2012/11/07/soda-taxes_n_2088170.html\" target=\"_blank\">impose a tax on sugary beverages\u003c/a>. Groups like \u003ca href=\"http://www.dunkthejunk.org/\" target=\"_blank\">Dunk the Junk\u003c/a> hoped the measure would significantly hamper the city’s growing obesity problem. Doria Robinson, executive director of \u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\">Urban Tilth\u003c/a>, saw the tax as an opportunity to invest in the health of her community.\u003c/p>\n\u003cp>Robinson emphasizes that low-income communities are often forced by budget constraints to invest only in the short-term, but something like the soda tax, which would have paid for youth sports and health education programs, could harness collective power little by little, culminating in a transformative change (voters in nearby Berkeley \u003ca href=\"http://civileats.com/2014/11/05/big-soda-suffers-historic-defeat-after-berkeley-voters-approve-soda-tax/\" target=\"_blank\">passed a soda tax\u003c/a> in November 2014). “We have resources. We buy food every day. We can use those resources however we choose,” argues Robinson. “As a collective, if we all threw a little [money] in the pot, we can afford” to have a healthier future.\u003c/p>\n\u003cp>When she was growing up in Richmond, Robinson didn’t think much about where the food she ate might have come from, let alone how she might grow it herself. The city’s poverty level hovers around 18 percent and the overall and child \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/our-research/map-the-meal-gap/\" target=\"_blank\">food insecurity rates\u003c/a> in Richmond’s congressional district are just under 14 percent and 21 percent, respectively. Until recently, Richmond had the \u003ca href=\"http://www.motherjones.com/politics/2014/06/richmond-california-murder-rate-gun-death\" target=\"_blank\">ninth highest murder rate \u003c/a>in the country, and much of the violence was inextricably linked to a lack of resources and opportunities in low-income neighborhoods.\u003c/p>\n\u003cp>It wasn’t until she landed at Hampshire College in western Massachusetts that Robinson learned about local food, quickly becoming a regular among the students who tended to the school’s \u003ca href=\"https://www.hampshire.edu/farm/hampshire-college-farm\" target=\"_blank\">small organic farm\u003c/a>. As her involvement in farming grew, so did her exposure to alternatives to the industrial food system. She learned the ins and outs of running a community-supported agriculture (CSA) program, tried her hand in food retail, and eventually landed back in California at \u003ca href=\"http://www.veritablevegetable.com/\" target=\"_blank\">Veritable Vegetable\u003c/a>, a San Francisco-based distribution company and \u003ca href=\"http://www.bcorporation.net/\" target=\"_blank\">certified B Corp\u003c/a> that sells produce across the state. Working in distribution allowed Robinson to see the potential to dramatically shift a whole region or city’s relationship to food. Maybe, she thought, she could help that change take root in her hometown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2005, shortly after settling back in Richmond, Robinson connected with local food activist Park Guthrie, who pitched an idea to a group of activists to convert 42 blocks of the Richmond Greenway into urban gardens that could both tackle food insecurity and teach residents about native plants and pollinators. Robinson had always viewed the area around the Greenway, a stretch of abandoned railroad that ran through the heart of her childhood neighborhood, as a vestige of urban blight. But Guthrie’s vision inspired Robinson, who immediately offered to help him put his plan into action. “I knew that this space could be transformed into open, gleaning gardens for the whole neighborhood,” recalls Robinson. She began volunteering with Urban Tilth who partnered with school gardeners to figure out how to build green spaces and gardens on the Greenway, and Urban Tilth found its purpose.\u003c/p>\n\u003cfigure id=\"attachment_92247\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/doria-robinson1-e1421954381803.jpg\" alt=\"Doria Robinson in Richmond, California. Photo: Twilight Greenaway\" width=\"500\" class=\"size-full wp-image-92247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doria Robinson in Richmond, California. Photo: Twilight Greenaway\u003c/figcaption>\u003c/figure>\n\u003cp>Nine years after joining Urban Tilth as a volunteer, Robinson now heads the organization. As it has grown, Urban Tilth has recognized that gardening can’t solve all of a community’s problems. “Alone, the community garden can’t sustain. You’re able to impact a much larger circle of people through a CSA or market stand,” notes Robinson.\u003c/p>\n\u003cp>She also admits that not everyone likes gardening and that’s okay. Urban food projects should be diverse enough to accommodate everyone, even those who shriek at the sight of an earthworm. “We still want them to eat the food,” says Robinson.\u003c/p>\n\u003cp>In addition to its 13 farm and garden sites, Urban Tilth is preparing to launch a CSA and has 150 families on the waiting list. Urban Tilth also working with \u003ca href=\"http://richmondfoodpolicycouncil.org/\" target=\"_blank\">The Richmond Food Policy Council\u003c/a> on a campaign to add fresh, locally-sourced salad bars to Richmond schools.\u003c/p>\n\u003cp>The idea for the Council arose out of the need to protect the vital local food infrastructure Urban Tilth had begun to develop. After combing through the city’s ordinances, Robinson and her colleagues realized that community gardening was not explicitly permitted—which effectively meant it was illegal.\u003c/p>\n\u003cp>Although many city officials informally supported local food, the Council worked with City’s Planning Department to create the city’s first urban agriculture ordinance in order to protect gardens and other urban food projects well into the future.\u003c/p>\n\u003cp>Asked if she ever feels Urban Tilth is stretched too thin, Robinson replies that the organization strives to meet her community’s myriad needs—many of which go unaddressed by other groups or local governments. “We could wait around for somebody to come along,” she says, “but we decided to step in” and make change happen.\u003c/p>\n\u003cp>While Urban Tilth has certainly propelled significant changes to the landscape in Richmond, Robinson champions the organization for its investment in the city’s most important resource: its residents. Like many community-based urban food projects, the organization relied almost exclusively on volunteer labor in its early years to tend and manage the gardens. This, Robinson says, was simply unsustainable.\u003c/p>\n\u003cp>“I’ve always been interested in how to get low-income people involved,” Robinson notes. “The answer is jobs.”\u003c/p>\n\u003cp>Under Robinson’s direction, Urban Tilth began training paid apprentices to coordinate garden programs. “Those first apprentices are almost all staff members at Urban Tilth six years later,” Robinson is proud to say. “And they’re teaching new apprentices—we have over 40 a year.”\u003c/p>\n\u003cp>In a city where steady employment for youth and inexperienced workers is limited to big box stores like Walmart and Target, or fast-food joints like Taco Bell and McDonald’s, Urban Tilth provides a different path. The organization’s programs target youth and trains them to become community leaders who can pass knowledge from generation to generation. Robinson ultimately hopes that by empowering young people with hard skills in agriculture and business, Urban Tilth might eventually seed a number of small co-operative food business in Richmond.\u003c/p>\n\u003cp>“I hope that Richmond will grow,” Robinson says of the city’s future, not in size or scope, but in confidence. While many people in Richmond are low-income, Robinson emphasizes that they are “not in intellectual poverty or poverty in terms of our relationships.”\u003c/p>\n\u003cp>“We want kids to have pride being from Richmond,” she adds. “We want to pull ourselves up collectively—not by our bootstraps, but together.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAdrien Schless-Meier is deputy managing editor of Civil Eats and a contributor to the \u003ca href=\"http://civileats.com/category/local-eats-2/\" target=\"_blank\">Local Eats\u003c/a> series, a column highlighting innovative efforts to create vibrant local food systems across the United States. She currently works at the Bauman Foundation to support redistricting reform. She lives in Washington, DC.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Roast With The Most: Talking Shop With Coffee Review ",
"title": "The Roast With The Most: Talking Shop With Coffee Review ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One of the most influential publications in the coffee industry is located not in a lab, not in a roastery, and not even in San Francisco, but on a quiet residential street in Rockridge, in a two room granny unit tucked behind a house shaded by trees. It’s here, surrounded by espresso machines, ornate brass coffee roasters and endless bags of coffee, that \u003ca href=\"http://www.coffeereview.com/ken-bio/\" target=\"_blank\">Ken Davids\u003c/a> produces the books and articles that have made him one of the most important figures in the coffee community, with a career that’s spanned more than four decades.\u003c/p>\n\u003cfigure id=\"attachment_92159\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\">\u003cimg class=\"size-full wp-image-92159\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\" alt=\"A sampling of the Coffee Review's equipment. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of Coffee Review's equipment. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His books--about \u003ca href=\"http://www.amazon.com/Coffee-Guide-Buying-Brewing-Enjoying-ebook/dp/B00F8FXFFY/ref=la_B001IGUQXG_1_2?s=books&ie=UTF8&qid=1421464484&sr=1-2\" target=\"_blank\">coffee,\u003c/a> \u003ca href=\"http://www.amazon.com/Espresso-Ultimate-Coffee-Kenneth-Davids-ebook/dp/B00F8G6GJK/ref=la_B001IGUQXG_1_3?s=books&ie=UTF8&qid=1421464484&sr=1-3\" target=\"_blank\">espresso\u003c/a> and \u003ca href=\"http://www.amazon.com/Home-Coffee-Roasting-Revised-Updated-ebook/dp/B00GL3XI9A/ref=la_B001IGUQXG_1_1?s=books&ie=UTF8&qid=1421464484&sr=1-1\" target=\"_blank\">home roasting\u003c/a>--have sold thousands of copies, and are often given to baristas as part of their training. He consults for companies eager to have him improve their coffee, or to have him build a blend for them. But it’s his website \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a> that he’s spending the most time on these days: a compendium of thousands of thoughtful reviews, geared toward the interested layperson. (See below for some of Ken's top coffee picks).\u003c/p>\n\u003cp>And though his reviews are aimed at the general public (about 80,000 of whom visit his website every month), they have a significant impact in the coffee industry. A good score is proudly proclaimed on a roaster’s website, and most coffees that are awarded a high score quickly sell out. Several small, high-end roasters survive off of online orders, so a good score from the Review isn’t just a good thing, but a survival requirement.\u003c/p>\n\u003cfigure id=\"attachment_92162\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\">\u003cimg class=\"size-full wp-image-92162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\" alt=\"A sample of what the reviewers look for. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of what the reviewers look for. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Davids has always been passionate about coffee. As a student, he spent a significant amount of his time at cafes, drawn by their romanticism. In the 1970’s, he left the academic world and started a cafe (“I wanted the existential challenge of business,” he says with a laugh), one of the first dedicated coffee shops in the Bay Area. He sold it after a few years, but stuck with coffee, writing \u003cem>Coffee: A Guide to Buying, Brewing, and Enjoying\u003c/em>, which became a surprise bestseller and hugely influential, shaping both the second and third waves of coffee. In 1997, Davids started Coffee Review with a friend after the two noticed that no one was critically and thoughtfully reviewing and writing coffee, and after a brief flirtation as a paper newsletter, it’s remained online since.\u003c/p>\n\u003cp>In the last 18 years, Coffee Review has published thousands of reviews of coffees good, bad and resolutely mediocre. Davids has written most of them, with a few penned by his cofounder or other friends in the industry. A few years ago, Jason Sarley, who had previously worked in the tea industry, came aboard, and the two now do tastings (“cuppings”) together (Full disclosure: Sarley’s a friend of mine). Each month, they review a handful of coffees relevant to the month’s theme, like “\u003ca href=\"http://www.coffeereview.com/lighter-and-brighter-single-origin-espressos/\" target=\"_blank\">Lighter and Brighter: Single-Origin Espressos\u003c/a>” or “\u003ca href=\"http://www.coffeereview.com/not-your-same-old-panamas/\" target=\"_blank\">Not Your Same Old Panamas\u003c/a>.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When it’s time to cup--always before lunch, so nothing interferes with their palates-- Sarley sets up the coffees, identified only by a three digit number (Davids never knows which coffee is which). Each coffee is brewed five times, so a bad bean won’t throw off the tasting. After pouring hot water over the ground coffee, a wet crust starts to form. After four minutes, it’s time for the aroma portion of the tasting: Davids and Sarley stick their nose deep into the cup (“I burn my nose all the time,” Davids says) while using a spoon to break the crust and integrate it into the coffee, releasing its aroma.\u003c/p>\n\u003cfigure id=\"attachment_92161\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\">\u003cimg class=\"size-full wp-image-92161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\" alt=\"Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>They each break two cups, make their notes and compare to make sure they’re each picking up the same things-- Davids calls it “calibrating.” Then they break the last coffee, smell once more, and move on to the other coffees. After the aroma portion, they skim the tops of the coffees, a delicate process that removes the last of the grounds.\u003c/p>\n\u003cfigure id=\"attachment_92164\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\">\u003cimg class=\"size-full wp-image-92164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\" alt=\"Removing the top grounds from the coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Removing the top grounds from the coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, they taste, spit bucket at the ready. On a recent afternoon, they demonstrated the process. As is traditional, each aspirated their coffee to combine its aroma and taste.\u003c/p>\n\u003cp>“I’m a quiet slurper,” said Davids.\u003c/p>\n\u003cp>“I can be loud,” Sarley said, explaining that at professional cupping events, slurping “is always this kind of boisterous one-upping thing. It’s pretty annoying actually.”\u003c/p>\n\u003cp>“Brazilian [coffee tasters], they sound like a jet airplane,” Davids said.\u003c/p>\n\u003cp>Neither visibly reacted to the coffee--at cuppings, it's considered declasse to react, whether you’re tasting a \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0CCYQFjAB&url=http%3A%2F%2Fwww.coffeereview.com%2Freview%2Fpanama-ironman-camilina-geisha%2F&ei=i9W5VJKxDMjroASx84AQ&usg=AFQjCNGR8m2mwpzDgiriT5cVj-4VGH0BCA&sig2=myPlUF64amd-w1eW2rkLnQ&bvm=bv.83829542,d.cGU\" target=\"_blank\">Panama Ironman Camilina Geisha\u003c/a> (“Beautifully structured and almost impossibly intricate in flavor and aroma”) or Starbucks' \u003ca href=\"http://www.coffeereview.com/review/italian-roast-via-instant-coffee/\" target=\"_blank\">instant Italian roast\u003c/a> (“Smoky, faintly rubbery aroma with hints of a sensation we are calling salt meat.”)\u003c/p>\n\u003cp>After tasting, the two silently record their scores, judging for aroma, acidity, body, flavor and aftertaste, and then discuss. Most of the time, they’re within a point of each other, and in the rare case they’re not, they’ll taste the rest of the cups, debating until they agree on a score.\u003c/p>\n\u003cp>Davids and Sarley are a tough crowd. On a 100 point scale, the highest they’ve ever given is a 97, with 94 considered an excellent score--”and we don’t give a lot of 94s,” said Davids. Yet the reviews have crept steadily upward over the years, and it’s not because they’re inflating the score. The coffees are simply getting better, he said.\u003c/p>\n\u003cfigure id=\"attachment_92166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\">\u003cimg class=\"size-full wp-image-92166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\" alt=\"Jason Sarley tastes his coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Sarley tastes his coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s one of the many changes he has observed in his long career. Another trend? Less emphasis on the type of roast. Over the year the pendulum has swung from very dark roasts being the norm (or as Davids recalls it, a time when people “just burned the shit out of it.”) to the current light roast trend. Now, there’s much more emphasis on the the story behind the bean: where it’s grown, how it was processed, with an assumption of trust that the roaster knows what roast is best.\u003c/p>\n\u003cfigure id=\"attachment_92158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\">\u003cimg class=\"size-full wp-image-92158\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\" alt=\"Examining a coffee's roast level. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Examining a coffee's roast level. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Another change he’s noticed is the increasing effort put into dealing with the effects of climate change, which is making coffee harder to grow and more susceptible to disease.\u003c/p>\n\u003cp>“It’s going to take a huge effort by the large companies that buy good coffee, and the industry as a whole to offset that trend,” Davids said. “There’s a real danger that there won’t be enough really top coffee to go around.”\u003c/p>\n\u003cp>When Davids talks about his writing, he mentions the ideal reader he keeps in mind: “a hypothetical individual who is a consumer but wants to spend half their life on coffee, somebody who is genuinely, passionately interested.”\u003c/p>\n\u003cp>In the future, to reach more of those readers, he plans to introduce a small subscription fee for the site. Eventually, he’d like to hire a new taster to help him and Sarley keep up with the glut of coffees they’d like to review. But for now, it’s just Sarley and Davids, tasting coffee after coffee in their small office, doing their best to help guide that passionate consumer through a crowded world.\u003c/p>\n\u003cp>\u003cstrong>Ken's Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Best Value\u003c/strong>\u003cbr>\n\"Almost any Ethiopia Yirgacheffe from a good roaster is likely to be a superior value relative to its quality and distinctiveness. Coffees from southern Ethiopia (Yirgacheffe, Sidama/Sidamo regions) are among the world’s most distinguished, yet usually sell for standard specialty prices. For example, we reviewed a wet-processed or “washed” Ethiopia Yirgacheffe from a New York area roaster, HiLine, that we rated at 92 and which sells for $9.99/pound. But almost any wet-processed Yirgacheffe from a good roasting company is likely to be an excellent value.\"\u003c/p>\n\u003cp>\u003cstrong>Best Local Coffee\u003c/strong>\u003cbr>\n\"So many fine Bay Area roasters are producing such consistently superb coffees that for us to make a specific “best” call is rather presumptuous. We recently reviewed a Kenya Karagoto from Allegro Coffee’s new café roastery in Emeryville at 94. Kenya is one of the world’s great origins and the current Allegro version shows the floral sweetness, pungent berry and savory hints for which Kenya is celebrated. We gave a 95 to a Blue Bottle Ethiopia Homacho Waena, another washed or wet-processed coffee from southern Ethiopia, in this case from the Sidama region.\"\u003c/p>\n\u003cp>\u003cstrong>Best Splurge Coffee\u003c/strong>\u003cbr>\n\"Lots of possibilities here, but the leading candidate probably would be a good example of a coffee produced from trees of the rare and startling tasting Geisha (also Gesha) variety of Arabica. The best Geshas are produced in Panama and on one farm in Colombia (Granja La Esperanza’s Cerro Azul). As befitting a splurge, Geshas are dauntingly expensive and shockingly intense and intricate in aroma and flavor. Their intensity and complexity may be polarizing, but no one can accuse you of gifting an ordinary-tasting coffee! The best Geshas sell out very quickly after they arrive at the roaster. Currently, Klatch Coffee may still be roasting its extraordinary 97-rated Panama Ironman Camilina Geisha, $49.95/8 ounces.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Best Horizon-Broadening Coffee\u003c/strong>\u003cbr>\n\"See Splurge Coffee, above. Other possibilities at more reasonable prices:\u003c/p>\n\u003cul>\n\u003cli>A fine Ethiopian coffee that has been dried in the fruit (the so-called “natural” processing method), which turns the fruit notes lush and sweet. Old Soul Co. in Sacramento is currently selling a fine example, the Ethiopia Wenago Natural Process, Coffee-Review-rated at 95, $19.50/12 ounces.\u003c/li>\n\u003cli>A Sumatra of the newer, more refined style, in which the famous Sumatra earth notes acquire a pungent, butterscotch-and-grapefruit elegance. The 95-rated JBC Coffee Roasters Ulos Batak Sumatra Peaberry ($18.50/12 ounces) is currently available.\u003c/li>\n\u003cli>A coffee from trees of the Pacamara variety of Arabica, with its big beans and savory-sweet, complex depth. A fine dried-in-fruit, “natural” Pacamara is currently sold by Dragonfly Coffee Roasters: the Nicaragua Pacamara Reserve Los Congos, 94-rated, $18.00/12 ounces.\"\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the most influential publications in the coffee industry is located not in a lab, not in a roastery, and not even in San Francisco, but on a quiet residential street in Rockridge, in a two room granny unit tucked behind a house shaded by trees. It’s here, surrounded by espresso machines, ornate brass coffee roasters and endless bags of coffee, that \u003ca href=\"http://www.coffeereview.com/ken-bio/\" target=\"_blank\">Ken Davids\u003c/a> produces the books and articles that have made him one of the most important figures in the coffee community, with a career that’s spanned more than four decades.\u003c/p>\n\u003cfigure id=\"attachment_92159\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\">\u003cimg class=\"size-full wp-image-92159\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\" alt=\"A sampling of the Coffee Review's equipment. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of Coffee Review's equipment. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His books--about \u003ca href=\"http://www.amazon.com/Coffee-Guide-Buying-Brewing-Enjoying-ebook/dp/B00F8FXFFY/ref=la_B001IGUQXG_1_2?s=books&ie=UTF8&qid=1421464484&sr=1-2\" target=\"_blank\">coffee,\u003c/a> \u003ca href=\"http://www.amazon.com/Espresso-Ultimate-Coffee-Kenneth-Davids-ebook/dp/B00F8G6GJK/ref=la_B001IGUQXG_1_3?s=books&ie=UTF8&qid=1421464484&sr=1-3\" target=\"_blank\">espresso\u003c/a> and \u003ca href=\"http://www.amazon.com/Home-Coffee-Roasting-Revised-Updated-ebook/dp/B00GL3XI9A/ref=la_B001IGUQXG_1_1?s=books&ie=UTF8&qid=1421464484&sr=1-1\" target=\"_blank\">home roasting\u003c/a>--have sold thousands of copies, and are often given to baristas as part of their training. He consults for companies eager to have him improve their coffee, or to have him build a blend for them. But it’s his website \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a> that he’s spending the most time on these days: a compendium of thousands of thoughtful reviews, geared toward the interested layperson. (See below for some of Ken's top coffee picks).\u003c/p>\n\u003cp>And though his reviews are aimed at the general public (about 80,000 of whom visit his website every month), they have a significant impact in the coffee industry. A good score is proudly proclaimed on a roaster’s website, and most coffees that are awarded a high score quickly sell out. Several small, high-end roasters survive off of online orders, so a good score from the Review isn’t just a good thing, but a survival requirement.\u003c/p>\n\u003cfigure id=\"attachment_92162\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\">\u003cimg class=\"size-full wp-image-92162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\" alt=\"A sample of what the reviewers look for. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of what the reviewers look for. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Davids has always been passionate about coffee. As a student, he spent a significant amount of his time at cafes, drawn by their romanticism. In the 1970’s, he left the academic world and started a cafe (“I wanted the existential challenge of business,” he says with a laugh), one of the first dedicated coffee shops in the Bay Area. He sold it after a few years, but stuck with coffee, writing \u003cem>Coffee: A Guide to Buying, Brewing, and Enjoying\u003c/em>, which became a surprise bestseller and hugely influential, shaping both the second and third waves of coffee. In 1997, Davids started Coffee Review with a friend after the two noticed that no one was critically and thoughtfully reviewing and writing coffee, and after a brief flirtation as a paper newsletter, it’s remained online since.\u003c/p>\n\u003cp>In the last 18 years, Coffee Review has published thousands of reviews of coffees good, bad and resolutely mediocre. Davids has written most of them, with a few penned by his cofounder or other friends in the industry. A few years ago, Jason Sarley, who had previously worked in the tea industry, came aboard, and the two now do tastings (“cuppings”) together (Full disclosure: Sarley’s a friend of mine). Each month, they review a handful of coffees relevant to the month’s theme, like “\u003ca href=\"http://www.coffeereview.com/lighter-and-brighter-single-origin-espressos/\" target=\"_blank\">Lighter and Brighter: Single-Origin Espressos\u003c/a>” or “\u003ca href=\"http://www.coffeereview.com/not-your-same-old-panamas/\" target=\"_blank\">Not Your Same Old Panamas\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 it’s time to cup--always before lunch, so nothing interferes with their palates-- Sarley sets up the coffees, identified only by a three digit number (Davids never knows which coffee is which). Each coffee is brewed five times, so a bad bean won’t throw off the tasting. After pouring hot water over the ground coffee, a wet crust starts to form. After four minutes, it’s time for the aroma portion of the tasting: Davids and Sarley stick their nose deep into the cup (“I burn my nose all the time,” Davids says) while using a spoon to break the crust and integrate it into the coffee, releasing its aroma.\u003c/p>\n\u003cfigure id=\"attachment_92161\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\">\u003cimg class=\"size-full wp-image-92161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\" alt=\"Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>They each break two cups, make their notes and compare to make sure they’re each picking up the same things-- Davids calls it “calibrating.” Then they break the last coffee, smell once more, and move on to the other coffees. After the aroma portion, they skim the tops of the coffees, a delicate process that removes the last of the grounds.\u003c/p>\n\u003cfigure id=\"attachment_92164\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\">\u003cimg class=\"size-full wp-image-92164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\" alt=\"Removing the top grounds from the coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Removing the top grounds from the coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, they taste, spit bucket at the ready. On a recent afternoon, they demonstrated the process. As is traditional, each aspirated their coffee to combine its aroma and taste.\u003c/p>\n\u003cp>“I’m a quiet slurper,” said Davids.\u003c/p>\n\u003cp>“I can be loud,” Sarley said, explaining that at professional cupping events, slurping “is always this kind of boisterous one-upping thing. It’s pretty annoying actually.”\u003c/p>\n\u003cp>“Brazilian [coffee tasters], they sound like a jet airplane,” Davids said.\u003c/p>\n\u003cp>Neither visibly reacted to the coffee--at cuppings, it's considered declasse to react, whether you’re tasting a \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0CCYQFjAB&url=http%3A%2F%2Fwww.coffeereview.com%2Freview%2Fpanama-ironman-camilina-geisha%2F&ei=i9W5VJKxDMjroASx84AQ&usg=AFQjCNGR8m2mwpzDgiriT5cVj-4VGH0BCA&sig2=myPlUF64amd-w1eW2rkLnQ&bvm=bv.83829542,d.cGU\" target=\"_blank\">Panama Ironman Camilina Geisha\u003c/a> (“Beautifully structured and almost impossibly intricate in flavor and aroma”) or Starbucks' \u003ca href=\"http://www.coffeereview.com/review/italian-roast-via-instant-coffee/\" target=\"_blank\">instant Italian roast\u003c/a> (“Smoky, faintly rubbery aroma with hints of a sensation we are calling salt meat.”)\u003c/p>\n\u003cp>After tasting, the two silently record their scores, judging for aroma, acidity, body, flavor and aftertaste, and then discuss. Most of the time, they’re within a point of each other, and in the rare case they’re not, they’ll taste the rest of the cups, debating until they agree on a score.\u003c/p>\n\u003cp>Davids and Sarley are a tough crowd. On a 100 point scale, the highest they’ve ever given is a 97, with 94 considered an excellent score--”and we don’t give a lot of 94s,” said Davids. Yet the reviews have crept steadily upward over the years, and it’s not because they’re inflating the score. The coffees are simply getting better, he said.\u003c/p>\n\u003cfigure id=\"attachment_92166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\">\u003cimg class=\"size-full wp-image-92166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\" alt=\"Jason Sarley tastes his coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Sarley tastes his coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s one of the many changes he has observed in his long career. Another trend? Less emphasis on the type of roast. Over the year the pendulum has swung from very dark roasts being the norm (or as Davids recalls it, a time when people “just burned the shit out of it.”) to the current light roast trend. Now, there’s much more emphasis on the the story behind the bean: where it’s grown, how it was processed, with an assumption of trust that the roaster knows what roast is best.\u003c/p>\n\u003cfigure id=\"attachment_92158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\">\u003cimg class=\"size-full wp-image-92158\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\" alt=\"Examining a coffee's roast level. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Examining a coffee's roast level. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Another change he’s noticed is the increasing effort put into dealing with the effects of climate change, which is making coffee harder to grow and more susceptible to disease.\u003c/p>\n\u003cp>“It’s going to take a huge effort by the large companies that buy good coffee, and the industry as a whole to offset that trend,” Davids said. “There’s a real danger that there won’t be enough really top coffee to go around.”\u003c/p>\n\u003cp>When Davids talks about his writing, he mentions the ideal reader he keeps in mind: “a hypothetical individual who is a consumer but wants to spend half their life on coffee, somebody who is genuinely, passionately interested.”\u003c/p>\n\u003cp>In the future, to reach more of those readers, he plans to introduce a small subscription fee for the site. Eventually, he’d like to hire a new taster to help him and Sarley keep up with the glut of coffees they’d like to review. But for now, it’s just Sarley and Davids, tasting coffee after coffee in their small office, doing their best to help guide that passionate consumer through a crowded world.\u003c/p>\n\u003cp>\u003cstrong>Ken's Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Best Value\u003c/strong>\u003cbr>\n\"Almost any Ethiopia Yirgacheffe from a good roaster is likely to be a superior value relative to its quality and distinctiveness. Coffees from southern Ethiopia (Yirgacheffe, Sidama/Sidamo regions) are among the world’s most distinguished, yet usually sell for standard specialty prices. For example, we reviewed a wet-processed or “washed” Ethiopia Yirgacheffe from a New York area roaster, HiLine, that we rated at 92 and which sells for $9.99/pound. But almost any wet-processed Yirgacheffe from a good roasting company is likely to be an excellent value.\"\u003c/p>\n\u003cp>\u003cstrong>Best Local Coffee\u003c/strong>\u003cbr>\n\"So many fine Bay Area roasters are producing such consistently superb coffees that for us to make a specific “best” call is rather presumptuous. We recently reviewed a Kenya Karagoto from Allegro Coffee’s new café roastery in Emeryville at 94. Kenya is one of the world’s great origins and the current Allegro version shows the floral sweetness, pungent berry and savory hints for which Kenya is celebrated. We gave a 95 to a Blue Bottle Ethiopia Homacho Waena, another washed or wet-processed coffee from southern Ethiopia, in this case from the Sidama region.\"\u003c/p>\n\u003cp>\u003cstrong>Best Splurge Coffee\u003c/strong>\u003cbr>\n\"Lots of possibilities here, but the leading candidate probably would be a good example of a coffee produced from trees of the rare and startling tasting Geisha (also Gesha) variety of Arabica. The best Geshas are produced in Panama and on one farm in Colombia (Granja La Esperanza’s Cerro Azul). As befitting a splurge, Geshas are dauntingly expensive and shockingly intense and intricate in aroma and flavor. Their intensity and complexity may be polarizing, but no one can accuse you of gifting an ordinary-tasting coffee! The best Geshas sell out very quickly after they arrive at the roaster. Currently, Klatch Coffee may still be roasting its extraordinary 97-rated Panama Ironman Camilina Geisha, $49.95/8 ounces.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Horizon-Broadening Coffee\u003c/strong>\u003cbr>\n\"See Splurge Coffee, above. Other possibilities at more reasonable prices:\u003c/p>\n\u003cul>\n\u003cli>A fine Ethiopian coffee that has been dried in the fruit (the so-called “natural” processing method), which turns the fruit notes lush and sweet. Old Soul Co. in Sacramento is currently selling a fine example, the Ethiopia Wenago Natural Process, Coffee-Review-rated at 95, $19.50/12 ounces.\u003c/li>\n\u003cli>A Sumatra of the newer, more refined style, in which the famous Sumatra earth notes acquire a pungent, butterscotch-and-grapefruit elegance. The 95-rated JBC Coffee Roasters Ulos Batak Sumatra Peaberry ($18.50/12 ounces) is currently available.\u003c/li>\n\u003cli>A coffee from trees of the Pacamara variety of Arabica, with its big beans and savory-sweet, complex depth. A fine dried-in-fruit, “natural” Pacamara is currently sold by Dragonfly Coffee Roasters: the Nicaragua Pacamara Reserve Los Congos, 94-rated, $18.00/12 ounces.\"\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks, Share The Lane. Food Bikes Are Merging Into The Business",
"title": "Food Trucks, Share The Lane. Food Bikes Are Merging Into The Business",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\" alt=\"Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/371688456/food-trucks-share-the-lane-food-bikes-are-merging-into-the-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/16/15)\u003c/p>\n\u003cp>When upscale food trucks roared into popularity a few years ago, the folks running them praised their rolling operations as far cheaper and simpler to launch than a bricks-and-mortar restaurant.\u003c/p>\n\u003cp>Now, entrepreneurs are finding similar advantages in food bikes.\u003c/p>\n\u003cp>Brewers, chefs, baristas and even farmers are turning to pedal-powered vehicles to bring their goods to consumers — and, sometimes, actually produce them on the street.\u003c/p>\n\u003cp>The environmental benefits of ditching a motor are obvious — fewer emissions into the urban air. It also makes sense financially: A fully outfitted food bike costs just several thousand dollars — a fraction of the price of a food truck, which runs tens of thousands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the main appeal, it seems, is far simpler.\u003c/p>\n\u003cfigure id=\"attachment_92128\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-e1421444397703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-290x209.jpg\" alt=\"Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\" width=\"290\" height=\"209\" class=\"size-medium wp-image-92128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's more convenient being on a bike,\" says Vincent Sterne, owner of \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider Co.\u003c/a> in Sacramento, Calif.\u003c/p>\n\u003cp>Sterne has been delivering cider kegs and bottles by bike to bars and retailers for 18 years.\u003c/p>\n\u003cp>\"I go to all the local beer festivals on my bicycle, and I pull in and get set up and pull out again faster than anyone in a truck,\" says Sterne, who uses four company bicycles. One of them is actually a moving bar: a cargo bike fitted with keg mounts and tap handles that he pedals to special tasting events. \"I just roll up and turn on the CO2,\" he says. \"It's that easy.\"\u003c/p>\n\u003cp>Charlie Wicker, owner of \u003ca href=\"http://www.trailheadcoffeeroasters.com/\">Trailhead Coffee Roasters\u003c/a>, uses a pair of cargo bikes for all deliveries within the 6-mile radius of urban Portland, Ore. He even has the capacity to pull over anywhere to brew and serve coffee. He says riding even a heavily loaded bicycle in a congested city is swifter and more efficient than using a vehicle.\u003c/p>\n\u003cp>\"We're doing high volumes of retail business within the Portland area, and we use bikes because it works,\" Wicker says.\u003c/p>\n\u003cfigure id=\"attachment_92129\" class=\"wp-caption aligncenter\" style=\"max-width: 994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\" width=\"994\" height=\"559\" class=\"size-full wp-image-92129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\u003c/figcaption>\u003c/figure>\n\u003cp>He can carry 200 pounds of coffee at a time — even uphill — and says he pedals 600 to 700 pounds weekly to Portland cafes, grocery stores and restaurants. And he says he can make his routine delivery circuit faster than competing coffee purveyors, whom he sometimes slips quietly past in downtown gridlock.\u003c/p>\n\u003cp>\"On a bike, you're basically impervious to traffic jams,\" he says. \"I can calculate my delivery time down to the minute.\"\u003c/p>\n\u003cp>Around the country, the fleet of food bike vendors is swelling — from the \u003ca href=\"http://taco.bike/\">Taco Bike\u003c/a> in Nashville to the \u003ca href=\"https://www.facebook.com/westsacveggitrike\">West Sac Veggie Trike\u003c/a> in Sacramento.\u003c/p>\n\u003cp>Portland-based \u003ca href=\"https://metrofiets.com/\">Metrofiets Cargo Bikes\u003c/a> is among the companies supplying the growing industry. Co-owner Phillip Ross says demand has ballooned beyond what he and partner James Nichols can keep up with.\u003c/p>\n\u003cp>Ross says he has shipped custom-built cargo bicycles to customers around the country and even to Europe. Most are fitted just for packing and transport. Some are also rigged for cooking, food prep and draft beverage service. At least one had an operating sink.\u003c/p>\n\u003cp>One of his earlier customers was \u003ca href=\"http://hopworksbeer.com/\">Hopworks Urban Brewery\u003c/a>, a Portland brewpub for which Metrofiets built a custom bar bike, fitted with keg mounts, tap handles, a pizza rack in the rear and solar panels to power an MP3 player at party events.\u003c/p>\n\u003cfigure id=\"attachment_92130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\" alt=\"Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\u003c/figcaption>\u003c/figure>\n\u003cp>Metrofiets is a two-person outfit. \u003ca href=\"http://worksman.com/\">Worksman Cycles\u003c/a>, based in Queens, N.Y., is huge by comparison. The company, which has 55 employees, has been building custom bikes and trikes since 1898, says co-owner Wayne Sosin. He says firms big and small have long recognized the marketing value of a company bicycle.\u003c/p>\n\u003cp>\"The public sees a bike or tricycle as charming, not like a truck spewing fumes,\" Sosin says. A bike, he says, can work like a \"moving billboard.\"\u003c/p>\n\u003cp>Sosin says he has built rigs for large companies including Whole Foods, Domino's Pizza, Starbucks and Four Seasons Hotels and Resorts, which uses them as room service vehicles between buildings.\u003c/p>\n\u003cp>Moving through a busy street grid on a bike may be easy, but cooking on one isn't. Sometimes it isn't even legal, as dishwashing stations and refrigeration may be required onsite by state health codes.\u003c/p>\n\u003cp>\"If I put all that extra stuff on my bike, it would become a food truck,\" says Alfonso Dominguez, owner of El Taco Bike. So Dominguez preps all of the tacos at his \u003ca href=\"http://www.tamarindoantojeria.com/#!about/c1iho\">family's Oakland, Calif., restaurant\u003c/a>, then pedals them to parties and street festivals for sale.\u003c/p>\n\u003cp>Berkeley resident John Romankiewicz, who will soon be serving Chinese crepes off a food bike called Jian Bing Johnny's, hopes to amend existing law for the benefit of all food bikes. What he wants is for health officials to allow food bike operators to cook and serve food without onsite refrigeration for up to four hours — the same time limit granted to stationary food purveyors. This, he says, would grant wiggle room to work with.\u003c/p>\n\u003cp>\"I'll just pack up before the four-hour mark, and I'll bring lots of spatulas,\" he says, so he doesn't have to wash them.\u003c/p>\n\u003cp>Europe's fleet of food bikes is advancing at least as quickly as America's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wheelyscafe.com/\">Wheely's Cafe\u003c/a> is a Scandinavian concept aimed at creating a global franchise of trike-based coffee shops. A company called \u003ca href=\"http://foodlogica.com/\">Foodlogica\u003c/a> runs solar-powered trikes that operate \"last-mile\" food delivery services in Amsterdam.\u003c/p>\n\u003cp>There is even a $15,000 coffee-brewing bike, made by a London company called \u003ca href=\"http://www.velopresso.cc/\">Velopresso\u003c/a>, that grinds roasted beans via pedal power, then brews you a cup of joe.\u003c/p>\n\u003cp>Clever — but Trailhead Coffee's Wicker says he isn't interested in such gimmicks.\u003c/p>\n\u003cp>\"We aren't a circus show,\" he says. \"This is a viable business.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\" alt=\"Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/371688456/food-trucks-share-the-lane-food-bikes-are-merging-into-the-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/16/15)\u003c/p>\n\u003cp>When upscale food trucks roared into popularity a few years ago, the folks running them praised their rolling operations as far cheaper and simpler to launch than a bricks-and-mortar restaurant.\u003c/p>\n\u003cp>Now, entrepreneurs are finding similar advantages in food bikes.\u003c/p>\n\u003cp>Brewers, chefs, baristas and even farmers are turning to pedal-powered vehicles to bring their goods to consumers — and, sometimes, actually produce them on the street.\u003c/p>\n\u003cp>The environmental benefits of ditching a motor are obvious — fewer emissions into the urban air. It also makes sense financially: A fully outfitted food bike costs just several thousand dollars — a fraction of the price of a food truck, which runs tens of thousands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the main appeal, it seems, is far simpler.\u003c/p>\n\u003cfigure id=\"attachment_92128\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-e1421444397703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-290x209.jpg\" alt=\"Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\" width=\"290\" height=\"209\" class=\"size-medium wp-image-92128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's more convenient being on a bike,\" says Vincent Sterne, owner of \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider Co.\u003c/a> in Sacramento, Calif.\u003c/p>\n\u003cp>Sterne has been delivering cider kegs and bottles by bike to bars and retailers for 18 years.\u003c/p>\n\u003cp>\"I go to all the local beer festivals on my bicycle, and I pull in and get set up and pull out again faster than anyone in a truck,\" says Sterne, who uses four company bicycles. One of them is actually a moving bar: a cargo bike fitted with keg mounts and tap handles that he pedals to special tasting events. \"I just roll up and turn on the CO2,\" he says. \"It's that easy.\"\u003c/p>\n\u003cp>Charlie Wicker, owner of \u003ca href=\"http://www.trailheadcoffeeroasters.com/\">Trailhead Coffee Roasters\u003c/a>, uses a pair of cargo bikes for all deliveries within the 6-mile radius of urban Portland, Ore. He even has the capacity to pull over anywhere to brew and serve coffee. He says riding even a heavily loaded bicycle in a congested city is swifter and more efficient than using a vehicle.\u003c/p>\n\u003cp>\"We're doing high volumes of retail business within the Portland area, and we use bikes because it works,\" Wicker says.\u003c/p>\n\u003cfigure id=\"attachment_92129\" class=\"wp-caption aligncenter\" style=\"max-width: 994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\" width=\"994\" height=\"559\" class=\"size-full wp-image-92129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\u003c/figcaption>\u003c/figure>\n\u003cp>He can carry 200 pounds of coffee at a time — even uphill — and says he pedals 600 to 700 pounds weekly to Portland cafes, grocery stores and restaurants. And he says he can make his routine delivery circuit faster than competing coffee purveyors, whom he sometimes slips quietly past in downtown gridlock.\u003c/p>\n\u003cp>\"On a bike, you're basically impervious to traffic jams,\" he says. \"I can calculate my delivery time down to the minute.\"\u003c/p>\n\u003cp>Around the country, the fleet of food bike vendors is swelling — from the \u003ca href=\"http://taco.bike/\">Taco Bike\u003c/a> in Nashville to the \u003ca href=\"https://www.facebook.com/westsacveggitrike\">West Sac Veggie Trike\u003c/a> in Sacramento.\u003c/p>\n\u003cp>Portland-based \u003ca href=\"https://metrofiets.com/\">Metrofiets Cargo Bikes\u003c/a> is among the companies supplying the growing industry. Co-owner Phillip Ross says demand has ballooned beyond what he and partner James Nichols can keep up with.\u003c/p>\n\u003cp>Ross says he has shipped custom-built cargo bicycles to customers around the country and even to Europe. Most are fitted just for packing and transport. Some are also rigged for cooking, food prep and draft beverage service. At least one had an operating sink.\u003c/p>\n\u003cp>One of his earlier customers was \u003ca href=\"http://hopworksbeer.com/\">Hopworks Urban Brewery\u003c/a>, a Portland brewpub for which Metrofiets built a custom bar bike, fitted with keg mounts, tap handles, a pizza rack in the rear and solar panels to power an MP3 player at party events.\u003c/p>\n\u003cfigure id=\"attachment_92130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\" alt=\"Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\u003c/figcaption>\u003c/figure>\n\u003cp>Metrofiets is a two-person outfit. \u003ca href=\"http://worksman.com/\">Worksman Cycles\u003c/a>, based in Queens, N.Y., is huge by comparison. The company, which has 55 employees, has been building custom bikes and trikes since 1898, says co-owner Wayne Sosin. He says firms big and small have long recognized the marketing value of a company bicycle.\u003c/p>\n\u003cp>\"The public sees a bike or tricycle as charming, not like a truck spewing fumes,\" Sosin says. A bike, he says, can work like a \"moving billboard.\"\u003c/p>\n\u003cp>Sosin says he has built rigs for large companies including Whole Foods, Domino's Pizza, Starbucks and Four Seasons Hotels and Resorts, which uses them as room service vehicles between buildings.\u003c/p>\n\u003cp>Moving through a busy street grid on a bike may be easy, but cooking on one isn't. Sometimes it isn't even legal, as dishwashing stations and refrigeration may be required onsite by state health codes.\u003c/p>\n\u003cp>\"If I put all that extra stuff on my bike, it would become a food truck,\" says Alfonso Dominguez, owner of El Taco Bike. So Dominguez preps all of the tacos at his \u003ca href=\"http://www.tamarindoantojeria.com/#!about/c1iho\">family's Oakland, Calif., restaurant\u003c/a>, then pedals them to parties and street festivals for sale.\u003c/p>\n\u003cp>Berkeley resident John Romankiewicz, who will soon be serving Chinese crepes off a food bike called Jian Bing Johnny's, hopes to amend existing law for the benefit of all food bikes. What he wants is for health officials to allow food bike operators to cook and serve food without onsite refrigeration for up to four hours — the same time limit granted to stationary food purveyors. This, he says, would grant wiggle room to work with.\u003c/p>\n\u003cp>\"I'll just pack up before the four-hour mark, and I'll bring lots of spatulas,\" he says, so he doesn't have to wash them.\u003c/p>\n\u003cp>Europe's fleet of food bikes is advancing at least as quickly as America's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wheelyscafe.com/\">Wheely's Cafe\u003c/a> is a Scandinavian concept aimed at creating a global franchise of trike-based coffee shops. A company called \u003ca href=\"http://foodlogica.com/\">Foodlogica\u003c/a> runs solar-powered trikes that operate \"last-mile\" food delivery services in Amsterdam.\u003c/p>\n\u003cp>There is even a $15,000 coffee-brewing bike, made by a London company called \u003ca href=\"http://www.velopresso.cc/\">Velopresso\u003c/a>, that grinds roasted beans via pedal power, then brews you a cup of joe.\u003c/p>\n\u003cp>Clever — but Trailhead Coffee's Wicker says he isn't interested in such gimmicks.\u003c/p>\n\u003cp>\"We aren't a circus show,\" he says. \"This is a viable business.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Coolhunting at the Good Food Mercantile in San Francisco",
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"content": "\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"title": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n",
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"excerpt": "At next week's Fancy Food Show in San Francisco, local companies reveal their massive influence on the international food-and-beverage industry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kendra Baker's New Santa Cruz Food Empire Gaining Fans",
"title": "Kendra Baker's New Santa Cruz Food Empire Gaining Fans",
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"content": "\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n",
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"excerpt": "There's more than surf up these days in coastside Santa Cruz, where pastry chef Kendra Baker and business partner Zach Davis have launched no less than six successful food outposts since 2010. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 8
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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