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"disqusTitle": "The Lexicon of Sustainability explores seed banks, seed swaps and the “seed sovereignty” movement",
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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168407\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77107\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09.jpg\">\u003cimg class=\"size-thumbnail wp-image-77107\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09-e1390537002203-190x190.jpg\" alt=\"Dr. Vandana Shiva\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Vandana Shiva\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.nytimes.com/2013/05/14/business/monsanto-victorious-in-genetic-seed-case.html\" target=\"_blank\">agriculture companies control the patents and production of seeds\u003c/a> used by many commercial farmers, \u003ca href=\"http://science.kqed.org/quest/2010/09/17/reporters-notes-backyard-seed-banks/\" target=\"_blank\">backyard gardeners\u003c/a> and \u003ca href=\"http://science.kqed.org/quest/2008/03/13/seed-banking-saving-both-agri-and-culture/\" target=\"_blank\">local seed banks\u003c/a> strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores seed banks, seed swaps and the work of environmental activist, author and physicist \u003ca href=\"http://seedfreedom.in/\" target=\"_blank\">Dr. Vandana Shiva\u003c/a>, who explains the \"seed sovereignty\" movement.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://www.westcountyseedbank.blogspot.com\" target=\"_blank\">Sara McCamant of West County Community Seed Exchange\u003c/a>\u003c/strong>, Sebastopol, CA\u003c/p>\n\u003cp>\u003cstrong>On creating a seed exchange program:\u003c/strong>\u003cbr>\n\"I have been running large educational garden projects for 25 years in Northern California. A small group of us were looking at what was missing to make a stronger, more resilient local food system in Sonoma County. I had always wanted to do more with seed and create a stronger network of seed savers after organizing yearly seed swaps. We saw the need for local seed as the first link to local resilience and sustainability [and] decided to launch a community seed bank where we would network with other seed savers and start a repository of locally-grown seed.\"\u003c/p>\n\u003cp>\u003cstrong>Their big picture goal:\u003c/strong>\u003cbr>\n\"The original mission of the seed exchange is to create a repository of locally-grown seed, build a network of seed savers and teach seed saving and the importance of local seed in our community. We have since added care for a community seed garden as part of our work.\"\u003c/p>\n\u003cp>\u003cstrong>Preserving diversity:\u003c/strong>\u003cbr>\n\"The world of seed has quickly been taken over by large agro-chemical companies like Monsanto and Bayer. We have seen a huge loss of diversity of varieties of what is available in the food world in this consolidation. Seed is the first link of the food system and if that is dominated by large multinational companies, perhaps it is not so good for local resilience. Gardeners and small farmers need to integrate seed saving back into their systems and help build a strong local system to save and preserve varieties -- and also to adapt varieties to local climates.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168407\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77107\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09.jpg\">\u003cimg class=\"size-thumbnail wp-image-77107\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09-e1390537002203-190x190.jpg\" alt=\"Dr. Vandana Shiva\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Vandana Shiva\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.nytimes.com/2013/05/14/business/monsanto-victorious-in-genetic-seed-case.html\" target=\"_blank\">agriculture companies control the patents and production of seeds\u003c/a> used by many commercial farmers, \u003ca href=\"http://science.kqed.org/quest/2010/09/17/reporters-notes-backyard-seed-banks/\" target=\"_blank\">backyard gardeners\u003c/a> and \u003ca href=\"http://science.kqed.org/quest/2008/03/13/seed-banking-saving-both-agri-and-culture/\" target=\"_blank\">local seed banks\u003c/a> strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores seed banks, seed swaps and the work of environmental activist, author and physicist \u003ca href=\"http://seedfreedom.in/\" target=\"_blank\">Dr. Vandana Shiva\u003c/a>, who explains the \"seed sovereignty\" movement.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://www.westcountyseedbank.blogspot.com\" target=\"_blank\">Sara McCamant of West County Community Seed Exchange\u003c/a>\u003c/strong>, Sebastopol, CA\u003c/p>\n\u003cp>\u003cstrong>On creating a seed exchange program:\u003c/strong>\u003cbr>\n\"I have been running large educational garden projects for 25 years in Northern California. A small group of us were looking at what was missing to make a stronger, more resilient local food system in Sonoma County. I had always wanted to do more with seed and create a stronger network of seed savers after organizing yearly seed swaps. We saw the need for local seed as the first link to local resilience and sustainability [and] decided to launch a community seed bank where we would network with other seed savers and start a repository of locally-grown seed.\"\u003c/p>\n\u003cp>\u003cstrong>Their big picture goal:\u003c/strong>\u003cbr>\n\"The original mission of the seed exchange is to create a repository of locally-grown seed, build a network of seed savers and teach seed saving and the importance of local seed in our community. We have since added care for a community seed garden as part of our work.\"\u003c/p>\n\u003cp>\u003cstrong>Preserving diversity:\u003c/strong>\u003cbr>\n\"The world of seed has quickly been taken over by large agro-chemical companies like Monsanto and Bayer. We have seen a huge loss of diversity of varieties of what is available in the food world in this consolidation. Seed is the first link of the food system and if that is dominated by large multinational companies, perhaps it is not so good for local resilience. Gardeners and small farmers need to integrate seed saving back into their systems and help build a strong local system to save and preserve varieties -- and also to adapt varieties to local climates.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
"title": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n",
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"excerpt": "Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.",
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"description": "Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_79094\" class=\"wp-caption aligncenter\" style=\"max-width: 1013px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\">\u003cimg class=\"size-full wp-image-79094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\" alt=\"Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\" width=\"1013\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>Ten years ago -- even five years ago -- whole animal butchery was just \"something you'd experience in rural areas,\" said Ryan Farr, head of \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a>, and that was only out of necessity. When he started buying whole animals in Northern California, back in the late 1990s, \"it was kind of weird.\"\u003c/p>\n\u003cp>But, slowly, as diners started to ask more and more questions about where their vegetables were coming from, they began to wonder about their meat too.\u003c/p>\n\u003cp>\"Folks just want to know more about what they're eating,\" he said. That caught on quickly in cities and foodie hotspots, like San Francisco. Now, there are probably a dozen to two dozen butchers in the Bay Area and maybe 50 restaurants that do some form of whole animal butchery, including all the local favorites like \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\" rel=\"noopener\">Fatted Calf\u003c/a>, \u003ca href=\"http://www.avedanos.com/\" target=\"_blank\" rel=\"noopener\">Avedano's\u003c/a>, and \u003ca href=\"http://www.drewesmeats.com/\" target=\"_blank\" rel=\"noopener\">Drewes Bros. Meats\u003c/a>.\u003c/p>\n\u003cp>'Whole animal' or 'whole beast' refers to using the entire animal -- all the bits that are left after cutting out a couple of flank steaks. Some shops buy whole animals -- chickens or pigs or cows -- and do the cutting themselves. Some restaurants buy all the pieces after they've been cut by a trusted butcher. Many places instead buy a surplus of popular cuts for most of their meals, but do some entrees as whole animals or special events, such as whole pig roasts. The benefits are multi-fold, said Farr. It makes it easier to know where what you're eating came from and to track the quality from small local farmers. The taste can also be very different for animals that are stored and aged whole before being cut. And, using every single piece of an animal -- \u003ca title=\"Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!\" href=\"http://ww2.kqed.org/bayareabites/2014/03/08/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum/\" target=\"_blank\" rel=\"noopener\">instead of throwing food out\u003c/a> -- is important for creating a sustainable food system.\u003c/p>\n\u003cp>While most in-the-know diners may think of whole animal butchery as normal (or even a passing trend), that doesn't mean it's actually become mainstream yet. There's still a wealth of challenges and problems.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You have to educate the diner, so they know they're not always getting a ribeye,\" said Farr. In restaurants that comes down to the waiter knowing the difference between obscure cuts of meat, and in butcher shops it means people asking questions.\u003c/p>\n\u003cp>There's also practical issues of money and what exactly do you do with \u003cem>all\u003c/em> the parts of the animal. It can be more expensive to buy whole animals and more labor-intensive to do unique and strange cuts. And, then, you're still left over with a lot of bits.\u003c/p>\n\u003cfigure id=\"attachment_79100\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\">\u003cimg class=\"size-full wp-image-79100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\" alt=\"Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\" width=\"920\" height=\"581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\u003c/figcaption>\u003c/figure>\n\u003cp>That's why Farr is just about to release a second book on how to make sausage, because a whole lot of those bits end up becoming sausage. His first book, \u003cem>\u003ca title=\"Ryan Farr’s Bible For Whole Beast Butchery\" href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\" target=\"_blank\" rel=\"noopener\">Whole Beast Butchery\u003c/a>\u003c/em>, tried to explain to the home butcher how to go about doing this themselves. Now, he's trying to help them make sausage, since that's the easiest thing to do with the leftovers if you're genuinely trying to use all of the animal.\u003c/p>\n\u003cp>Farr is optimistic that as more people learn about the meat they're eating (and even try some butchering themselves), whole animal butchery will go from niche market to mainstream. The challenge will be that with the majority of demand currently being met by small shops and small farms and not always enough slaughterhouses, there will have to be a growth and shift in the supply. For him the next question is how to expand beyond high-end diners. What if instead of going to Burger King, families stopped for an affordable burger from their local butcher?\u003c/p>\n\u003cp>\"A Whopper Jr. has been $1 since I was a kid,\" said Farr.\u003c/p>\n\u003ch3>A Guild Again\u003c/h3>\n\u003cp>Farr had to do things by trial and error, but that's not true for the next batch of up-and-coming butchers. Part of the shift in the supply is coming with a growth in the number of highly-trained butchers.\u003c/p>\n\u003cp>In 2011, Marissa Guggiana, author of \u003cem>\u003ca href=\"http://www.welcomebooks.com/primalcuts/\" target=\"_blank\" rel=\"noopener\">Primal Cuts\u003c/a>\u003c/em>, and Tia Harrison, of Avedano's, founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\" rel=\"noopener\">The Butcher's Guild\u003c/a>.\u003c/p>\n\u003cp>Traditionally, guilds help to preserve a craft and ensure that the next generation can carry on the art. That is exactly what they're trying to do. In the last five years they've added over 200 members from all over -- the Bay Area, New York, Atlanta, Austin. The only qualification is that \"you have to be doing at least some whole animal butchery,\" said Guggiana.\u003c/p>\n\u003cp>The group wanted to be inclusive and wanted to acknowledge that 100% whole animal butchery is very hard. There are lots of places, she said, that are doing 20-25% whole animal and supplementing with chicken breasts or ribeyes.\u003c/p>\n\u003cp>Part of what makes whole animal butchery hard -- besides needing the training and skills, which the guild is working to pass on -- is that you also need the infrastructure to support you: farmers and distributors and slaughterhouses and processing plants. Many of those things used to be in every community, much like local butcher shops used to be mainstays in each neighborhood or town, but all of that was very centralized in the last 50 years, said Guggiana. Rebuilding that infrastructure \"takes money and it takes expertise,\" she said.\u003c/p>\n\u003cp>But, it's coming. It's hard to deny the unprecedented growth in whole animal butchery and the momentum building. It's important for people, and for the natural system, to have diversity, said Guggiana.\u003c/p>\n\u003cp>\"If you just drink the fruit of the juice all the time, it becomes poison,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_79092\" class=\"wp-caption aligncenter\" style=\"max-width: 969px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\">\u003cimg class=\"size-full wp-image-79092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\" alt=\"Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\" width=\"969\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003ch3>Vertically Integrated Animals\u003c/h3>\n\u003cp>Most whole animal butchers and restaurants that buy whole animals don't have control over where the animal is slaughtered or what happens in that process. It's part of the challenges that Guggiana sees the industry having to overcome. And, it's why some places are trying to break out on their own.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\" rel=\"noopener\">Belcampo Meat Company\u003c/a> began considering the business of butchery and providing whole animals to customers, they came against one big problem: slaughterhouses. Bronwen Hanna-Korpi, the president of Belcampo Meat Co., studied the food system while getting her Masters and realized one of the biggest holes in accountability comes when the ranchers and farmers drive their animals to the slaughterhouse. \"Great, local places have to drive eight hours to a facility,\" she said. And, they don't always have control over what's happening in that facility -- as \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">the recent Rancho Feeding Corp. recall and shutdown \u003c/a>highlighted.\u003c/p>\n\u003cp>That's why when Belcampo was founded in 2011 it was founded as three integrated parts: the farm, the slaughterhouse, and the butcher shops and restaurant.\u003c/p>\n\u003cp>\"For reasons of safety and transparency and quality, we wanted to be totally integrated,\" said Hanna-Korpi. It's a sentiment that any local butcher or whole animal advocate can appreciate.\u003c/p>\n\u003cfigure id=\"attachment_79093\" class=\"wp-caption aligncenter\" style=\"max-width: 1012px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\">\u003cimg class=\"size-full wp-image-79093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\" alt=\"The Belcampo Farm in Shasta. Photo: Nick Weidner\" width=\"1012\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Belcampo Farm in Shasta. Photo: Nick Weidner\u003c/figcaption>\u003c/figure>\n\u003cp>The company operates two farms up near Mt. Shasta, a slaughterhouse facility that also takes orders from small local ranchers, and a restaurant in Larkspur. They're hoping that ensures that they can track the meat from start all the way to the table, which -- ideally -- means it doesn't have the same problems as some of the mass-processed and mass-produced meat.\u003c/p>\n\u003cp>But, Belcampo still faces all the same problems that come with dealing with whole animals. Most of the time, when butchers cut meat, they're left with trim, which gets turned into ground beef or sausage. But, that's a \u003cem>whole lot\u003c/em> of ground beef that the restaurant and butcher shop would have to move. (The company doesn't do wholesale.) So, instead, they've had to be creative about how to use all the meat on the animal.\u003c/p>\n\u003cp>\"We raise a whole cow, we have to figure out a way to move the whole animal itself,\" she said. That often means taking the time to do a more labor-intensive cut of an obscure piece, which is more exciting to eat and can be sold for a higher price. It also means being flexible about what gets moved from the butcher shop to the restaurant. If quail isn't selling one week out of the cases, then the restaurant may find itself delivering a quail special that weekend. And, that means the diners that come to the restaurant have to be prepared for cuts they've never heard of and menus that change frequently.\u003c/p>\n\u003cp>Whole animal butchery, she believes, though, is now here to stay -- at least in some form. \"It's now a term that people use,\" she said. At least, Belcampo is banking on it being here to stay. They're opening a Los Angeles restaurant this week, to go with their Marin County restaurant, and then will open five more restaurants this year.\u003c/p>\n\u003cp>\"Butchery is really becoming more of a craft again,\" she said. With the mass production of meat post-World War II, the skill was lost. Butchers, frequently, were just opening boxes and taking out patties. But, no more. Now skilled butchers are taking over shops and restaurants. Small farms are raising whole animals to be sold. A number of slaughterhouse business models are being tested. Some will be like Belcampo's, taking orders from other small local farms, and some will be like what \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">Marin Sun Farms proposes in taking over the Rancho Feeding Corp. slaughterhouse\u003c/a>. All these things are necessary to continue to rebuild the meat production system. And, for our part, we'll have to continue to ask questions and opt for the higher-quality, whole animal cuts -- even when it means less meat, but better meat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Who wants to go back to eating boxed patties anyway, when they could eat hand-crafted cuts from the whole animal?\u003c/p>\n\n",
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"excerpt": "Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn't mean it's not without its challenges -- still. Top local butchers talk about how the industry has changed and if this trend is here to stay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79094\" class=\"wp-caption aligncenter\" style=\"max-width: 1013px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\">\u003cimg class=\"size-full wp-image-79094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\" alt=\"Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\" width=\"1013\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>Ten years ago -- even five years ago -- whole animal butchery was just \"something you'd experience in rural areas,\" said Ryan Farr, head of \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a>, and that was only out of necessity. When he started buying whole animals in Northern California, back in the late 1990s, \"it was kind of weird.\"\u003c/p>\n\u003cp>But, slowly, as diners started to ask more and more questions about where their vegetables were coming from, they began to wonder about their meat too.\u003c/p>\n\u003cp>\"Folks just want to know more about what they're eating,\" he said. That caught on quickly in cities and foodie hotspots, like San Francisco. Now, there are probably a dozen to two dozen butchers in the Bay Area and maybe 50 restaurants that do some form of whole animal butchery, including all the local favorites like \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\" rel=\"noopener\">Fatted Calf\u003c/a>, \u003ca href=\"http://www.avedanos.com/\" target=\"_blank\" rel=\"noopener\">Avedano's\u003c/a>, and \u003ca href=\"http://www.drewesmeats.com/\" target=\"_blank\" rel=\"noopener\">Drewes Bros. Meats\u003c/a>.\u003c/p>\n\u003cp>'Whole animal' or 'whole beast' refers to using the entire animal -- all the bits that are left after cutting out a couple of flank steaks. Some shops buy whole animals -- chickens or pigs or cows -- and do the cutting themselves. Some restaurants buy all the pieces after they've been cut by a trusted butcher. Many places instead buy a surplus of popular cuts for most of their meals, but do some entrees as whole animals or special events, such as whole pig roasts. The benefits are multi-fold, said Farr. It makes it easier to know where what you're eating came from and to track the quality from small local farmers. The taste can also be very different for animals that are stored and aged whole before being cut. And, using every single piece of an animal -- \u003ca title=\"Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!\" href=\"http://ww2.kqed.org/bayareabites/2014/03/08/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum/\" target=\"_blank\" rel=\"noopener\">instead of throwing food out\u003c/a> -- is important for creating a sustainable food system.\u003c/p>\n\u003cp>While most in-the-know diners may think of whole animal butchery as normal (or even a passing trend), that doesn't mean it's actually become mainstream yet. There's still a wealth of challenges and problems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You have to educate the diner, so they know they're not always getting a ribeye,\" said Farr. In restaurants that comes down to the waiter knowing the difference between obscure cuts of meat, and in butcher shops it means people asking questions.\u003c/p>\n\u003cp>There's also practical issues of money and what exactly do you do with \u003cem>all\u003c/em> the parts of the animal. It can be more expensive to buy whole animals and more labor-intensive to do unique and strange cuts. And, then, you're still left over with a lot of bits.\u003c/p>\n\u003cfigure id=\"attachment_79100\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\">\u003cimg class=\"size-full wp-image-79100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\" alt=\"Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\" width=\"920\" height=\"581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\u003c/figcaption>\u003c/figure>\n\u003cp>That's why Farr is just about to release a second book on how to make sausage, because a whole lot of those bits end up becoming sausage. His first book, \u003cem>\u003ca title=\"Ryan Farr’s Bible For Whole Beast Butchery\" href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\" target=\"_blank\" rel=\"noopener\">Whole Beast Butchery\u003c/a>\u003c/em>, tried to explain to the home butcher how to go about doing this themselves. Now, he's trying to help them make sausage, since that's the easiest thing to do with the leftovers if you're genuinely trying to use all of the animal.\u003c/p>\n\u003cp>Farr is optimistic that as more people learn about the meat they're eating (and even try some butchering themselves), whole animal butchery will go from niche market to mainstream. The challenge will be that with the majority of demand currently being met by small shops and small farms and not always enough slaughterhouses, there will have to be a growth and shift in the supply. For him the next question is how to expand beyond high-end diners. What if instead of going to Burger King, families stopped for an affordable burger from their local butcher?\u003c/p>\n\u003cp>\"A Whopper Jr. has been $1 since I was a kid,\" said Farr.\u003c/p>\n\u003ch3>A Guild Again\u003c/h3>\n\u003cp>Farr had to do things by trial and error, but that's not true for the next batch of up-and-coming butchers. Part of the shift in the supply is coming with a growth in the number of highly-trained butchers.\u003c/p>\n\u003cp>In 2011, Marissa Guggiana, author of \u003cem>\u003ca href=\"http://www.welcomebooks.com/primalcuts/\" target=\"_blank\" rel=\"noopener\">Primal Cuts\u003c/a>\u003c/em>, and Tia Harrison, of Avedano's, founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\" rel=\"noopener\">The Butcher's Guild\u003c/a>.\u003c/p>\n\u003cp>Traditionally, guilds help to preserve a craft and ensure that the next generation can carry on the art. That is exactly what they're trying to do. In the last five years they've added over 200 members from all over -- the Bay Area, New York, Atlanta, Austin. The only qualification is that \"you have to be doing at least some whole animal butchery,\" said Guggiana.\u003c/p>\n\u003cp>The group wanted to be inclusive and wanted to acknowledge that 100% whole animal butchery is very hard. There are lots of places, she said, that are doing 20-25% whole animal and supplementing with chicken breasts or ribeyes.\u003c/p>\n\u003cp>Part of what makes whole animal butchery hard -- besides needing the training and skills, which the guild is working to pass on -- is that you also need the infrastructure to support you: farmers and distributors and slaughterhouses and processing plants. Many of those things used to be in every community, much like local butcher shops used to be mainstays in each neighborhood or town, but all of that was very centralized in the last 50 years, said Guggiana. Rebuilding that infrastructure \"takes money and it takes expertise,\" she said.\u003c/p>\n\u003cp>But, it's coming. It's hard to deny the unprecedented growth in whole animal butchery and the momentum building. It's important for people, and for the natural system, to have diversity, said Guggiana.\u003c/p>\n\u003cp>\"If you just drink the fruit of the juice all the time, it becomes poison,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_79092\" class=\"wp-caption aligncenter\" style=\"max-width: 969px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\">\u003cimg class=\"size-full wp-image-79092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\" alt=\"Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\" width=\"969\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003ch3>Vertically Integrated Animals\u003c/h3>\n\u003cp>Most whole animal butchers and restaurants that buy whole animals don't have control over where the animal is slaughtered or what happens in that process. It's part of the challenges that Guggiana sees the industry having to overcome. And, it's why some places are trying to break out on their own.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\" rel=\"noopener\">Belcampo Meat Company\u003c/a> began considering the business of butchery and providing whole animals to customers, they came against one big problem: slaughterhouses. Bronwen Hanna-Korpi, the president of Belcampo Meat Co., studied the food system while getting her Masters and realized one of the biggest holes in accountability comes when the ranchers and farmers drive their animals to the slaughterhouse. \"Great, local places have to drive eight hours to a facility,\" she said. And, they don't always have control over what's happening in that facility -- as \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">the recent Rancho Feeding Corp. recall and shutdown \u003c/a>highlighted.\u003c/p>\n\u003cp>That's why when Belcampo was founded in 2011 it was founded as three integrated parts: the farm, the slaughterhouse, and the butcher shops and restaurant.\u003c/p>\n\u003cp>\"For reasons of safety and transparency and quality, we wanted to be totally integrated,\" said Hanna-Korpi. It's a sentiment that any local butcher or whole animal advocate can appreciate.\u003c/p>\n\u003cfigure id=\"attachment_79093\" class=\"wp-caption aligncenter\" style=\"max-width: 1012px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\">\u003cimg class=\"size-full wp-image-79093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\" alt=\"The Belcampo Farm in Shasta. Photo: Nick Weidner\" width=\"1012\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Belcampo Farm in Shasta. Photo: Nick Weidner\u003c/figcaption>\u003c/figure>\n\u003cp>The company operates two farms up near Mt. Shasta, a slaughterhouse facility that also takes orders from small local ranchers, and a restaurant in Larkspur. They're hoping that ensures that they can track the meat from start all the way to the table, which -- ideally -- means it doesn't have the same problems as some of the mass-processed and mass-produced meat.\u003c/p>\n\u003cp>But, Belcampo still faces all the same problems that come with dealing with whole animals. Most of the time, when butchers cut meat, they're left with trim, which gets turned into ground beef or sausage. But, that's a \u003cem>whole lot\u003c/em> of ground beef that the restaurant and butcher shop would have to move. (The company doesn't do wholesale.) So, instead, they've had to be creative about how to use all the meat on the animal.\u003c/p>\n\u003cp>\"We raise a whole cow, we have to figure out a way to move the whole animal itself,\" she said. That often means taking the time to do a more labor-intensive cut of an obscure piece, which is more exciting to eat and can be sold for a higher price. It also means being flexible about what gets moved from the butcher shop to the restaurant. If quail isn't selling one week out of the cases, then the restaurant may find itself delivering a quail special that weekend. And, that means the diners that come to the restaurant have to be prepared for cuts they've never heard of and menus that change frequently.\u003c/p>\n\u003cp>Whole animal butchery, she believes, though, is now here to stay -- at least in some form. \"It's now a term that people use,\" she said. At least, Belcampo is banking on it being here to stay. They're opening a Los Angeles restaurant this week, to go with their Marin County restaurant, and then will open five more restaurants this year.\u003c/p>\n\u003cp>\"Butchery is really becoming more of a craft again,\" she said. With the mass production of meat post-World War II, the skill was lost. Butchers, frequently, were just opening boxes and taking out patties. But, no more. Now skilled butchers are taking over shops and restaurants. Small farms are raising whole animals to be sold. A number of slaughterhouse business models are being tested. Some will be like Belcampo's, taking orders from other small local farms, and some will be like what \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">Marin Sun Farms proposes in taking over the Rancho Feeding Corp. slaughterhouse\u003c/a>. All these things are necessary to continue to rebuild the meat production system. And, for our part, we'll have to continue to ask questions and opt for the higher-quality, whole animal cuts -- even when it means less meat, but better meat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Who wants to go back to eating boxed patties anyway, when they could eat hand-crafted cuts from the whole animal?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 85% True Story of Vivien Straus -- as a One-Woman Show, with Cheese",
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"content": "\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79036\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eieioy-vivien-straus1.jpg\" alt=\"Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\" width=\"640\" height=\"360\" class=\"size-full wp-image-79036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus will play 15 different characters in her one-woman show. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Ever wonder what it would have been like to grow up on the Straus family farm? Or, what that experience might look performed as a one-woman show -- with cheese? Then you definitely won't want to miss Vivien Straus' \u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>.\u003c/p>\n\u003cp>All her childhood, while she grew up on the family dairy farm in Marshall, Straus dreamed of more than cows.\u003c/p>\n\u003cp>\"I wanted nothing more than to leave the farm and go to the big city,\" she said. And, that's what she did, acting in New York and Los Angeles, with bit parts in movies and on TV. But, as soon as she left it, she missed the farm.\u003c/p>\n\u003cp>When the family dairy became the Straus Family Creamery and went all organic in 1994, Vivien pitched in to help it succeed. She became the vice president of marketing -- a position she held for 11 years -- and created \u003ca href=\"http://cheesetrail.org/\" target=\"_blank\">the Cheese Trail\u003c/a> to promote cheeses in Marin and Sonoma. But, she couldn't shake the acting bug, so instead she traveled back and forth to L.A. and even performed an earlier version of her one-woman show at the San Francisco Fringe Festival in 2002.\u003c/p>\n\u003cp>It wasn't until 2008 that she realized her passions had changed. She moved back north for good, settling in Petaluma, and now works in marketing for Cowgirl Creamery part-time and does consulting part-time with the UC Agriculture extension program, helping three farms in the Sacramento area develop agri-tours. But, she still loves acting.\u003c/p>\n\u003cfigure id=\"attachment_79034\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/vivandcow.jpg\" alt=\"Vivien Straus. Photo: Naomi Fiss\" width=\"360\" height=\"540\" class=\"size-full wp-image-79034\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vivien Straus. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>So, last summer, with encouragement from her writing group, she began rewriting and reworking the autobiographical play she had performed 12 years ago, which she will be performing throughout April in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The show is \"85-95% true,\" said Straus. With the rewriting, she condensed timelines and characters, but the events all happened, she said. The play is based on advice her father gave her about how to find a husband, which she may have taken too literally. \"A guy came over and never left,\" she said -- not until she was able to stand up for herself. To do that, Straus plays 15 different characters throughout the show, including her father, the guy who wouldn't leave, a therapist, a number of San Francisco residents, and her mother.\u003c/p>\n\u003cp>In case you couldn't tell, it's a comedy, a \"tragic comedy,\" she said. And, there are plenty of bits about cows and farming too. \"You'll learn some about cows and some about my family along the way,\" she said.\u003c/p>\n\u003cp>But, what would Straus' autobiographical show be without cheese?\u003c/p>\n\u003cp>Because her love of farming and her experience with the dairy is so much a part of her story, Straus asked the local cheesemakers she knows, which is pretty much all of them, if they'd be interested in participating. Now, each performance will also feature a complimentary cheese-tasting.\u003c/p>\n\u003cp>The show is drawing interest and the first weekend has already sold out. Straus is hoping to break even and then who knows. She's working on more shows, including a \"comedy about my mother's death,\" she said.\u003c/p>\n\u003cp>\"I might as well put my adventures on the stage,\" she said. \"We're all dysfunctional\" -- even the Straus's.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>E-i-E-i-OY! - In Bed with the Farmer's Daughter\u003c/em>\u003cbr>\nFriday and Saturday at 8 p.m., April 4 - May 10\u003cbr>\nNOHSpace Theater, 2840 Mariposa St., San Francisco\u003cbr>\nTickets: \u003ca href=\"http://vivienstraus.com/\" target=\"_blank\">www.eieiOY.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut",
"title": "Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On a Bender: Bender's Rye Launches the New 'It' Whiskey",
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"content": "\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Yosemite Keeps Its Bears' Paws Off Campers' Hamburgers",
"title": "How Yosemite Keeps Its Bears' Paws Off Campers' Hamburgers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78904\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\" alt=\"Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/285793709/how-yosemite-keeps-its-bears-paws-off-campers-hamburgers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>One of the great joys of camping out in a national park is chowing down by the fire. But campers aren't the only ones drawn to burgers and s'mores roasting over an open flame, beneath a mass of twinkling stars.\u003c/p>\n\u003cp>Those rich aromas can also prove irresistible to the local critters. From bears to foxes to coyotes, biologists have documented wildlife getting irrevocably hooked on our food and food waste. And for good reason: Our food is way more calorie-rich — and thus, better for making babies — than the standard black bear fare of insects and leaves.\u003c/p>\n\u003cp>As the number of visitors to national parks has grown over time, the animal residents have gotten increasingly crafty about getting their paws and hooves on our food. And we're talking antics far more aggressive than Yogi Bear sneaking away with a pic-a-nic basket.\u003c/p>\n\u003cp>Wild ponies of Assateague Island National Seashore are known to \u003ca href=\"http://www.npr.org/2011/08/10/139261706/assateagues-wild-horses-get-too-close-to-company\">use their teeth\u003c/a> to unzip tents to pilfer for chips and hot dogs. The black bears of Yosemite have ripped the doors off of cars for a taste of hamburger meat within.\u003c/p>\n\u003cfigure id=\"attachment_78903\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\" alt=\"Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\" width=\"1536\" height=\"1536\" class=\"size-full wp-image-78903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>This kind of behavior is both a nuisance and a recipe for conflict. According to one 2013 \u003ca href=\"http://www.bioone.org/doi/abs/10.2192/URSUS-D-12-00018.1?journalCode=ursu\">study\u003c/a>, black bears in Yosemite caused $3.7 million in property damage, injured 50 people and were involved with more than 12,000 reported food-related incidents in the last two decades. And biologists say that the greediest animals, who stop at nothing to get our food, are also the most likely to be killed by us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So how can we keep animals out of our picnic baskets? The National Park Service \u003ca href=\"http://www.nps.gov/grca/naturescience/wildlife_alert.htm\">has come up\u003c/a> with all kinds of strategies to try – from installing animal-proof trash bins to educating visitors to lock up their food in special canisters. Visit Yosemite and you'll get a personal lecture from a ranger on how to store your food to keep from tempting the black bears who lurk near campsites.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.esajournals.org/doi/abs/10.1890/130276\">study\u003c/a> in the March issue of the journal\u003cem> \u003c/em>\u003cem>Frontiers in Ecology and the Environment\u003c/em>, these kinds of measures seem to be paying off (in Yosemite, at least). Researchers at the University of California, Santa Cruz wanted to find out whether the proportion of human food in the diet of the black bears there had declined since the park received a big grant to manage the food issue in 1999.\u003c/p>\n\u003cp>To find out, they gathered samples of bear hair and bone dating back to 1915 and measured the chemical isotopes in them. If you've read \u003cem>The Omnivore's Dilemma\u003c/em> or seen the documentary \u003cem>King Corn,\u003c/em> you might remember that human hair samples reveal a lot about our diet today – namely, that we eat a lot of corn. Corn has a heavy carbon and nitrogen isotopic signature, and it goes into sodas, pastries, and even our meat, since it's a big part of what livestock are fed.\u003c/p>\n\u003cp>Here's the really fascinating thing we learned from Jack Hopkins, lead author of the paper. (He did the Yosemite bear research while he was an ecology Ph.D. student at Montana State and a research fellow at UC-Santa Cruz.)\u003c/p>\n\u003cp>\"A bear that eats like us is going to look like us\" in an isotopic analysis, he says. In other words, the corn shows up in the hair of bears who've learned to love and steal human food.\u003c/p>\n\u003cp>The good news, though, is that Hopkins and his co-author, \u003ca href=\"http://www.es.ucsc.edu/~pkoch/\">Paul Koch\u003c/a>, a professor of earth sciences at UC Santa Cruz, found that the human foods in Yosemite bears' diets had decreased by about 63 percent between 1999 and 2007. In other words, teaching park visitors to lock down their food has succeeded at keeping our snacks out of bears' bellies, they conclude.\u003c/p>\n\u003cp>Still, Hopkins says, even if Yosemite can get 99 percent of its visitors to comply with the policy, with 4 million visitors a year, there will always be several who forget or don't pay heed.\u003c/p>\n\u003cp>\"The bears are still there, just waiting for someone to be careless,\" he says. \"There are still a lot of problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_78904\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tmbear_wide-b714a8184addcd24debce68a62d6ad5907181935.jpg\" alt=\"Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not as cute as Yogi's pic-a-nic thievery: Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008. Photo: Courtesy of Erica Crawford\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/285793709/how-yosemite-keeps-its-bears-paws-off-campers-hamburgers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/6/2014)\u003c/p>\n\u003cp>One of the great joys of camping out in a national park is chowing down by the fire. But campers aren't the only ones drawn to burgers and s'mores roasting over an open flame, beneath a mass of twinkling stars.\u003c/p>\n\u003cp>Those rich aromas can also prove irresistible to the local critters. From bears to foxes to coyotes, biologists have documented wildlife getting irrevocably hooked on our food and food waste. And for good reason: Our food is way more calorie-rich — and thus, better for making babies — than the standard black bear fare of insects and leaves.\u003c/p>\n\u003cp>As the number of visitors to national parks has grown over time, the animal residents have gotten increasingly crafty about getting their paws and hooves on our food. And we're talking antics far more aggressive than Yogi Bear sneaking away with a pic-a-nic basket.\u003c/p>\n\u003cp>Wild ponies of Assateague Island National Seashore are known to \u003ca href=\"http://www.npr.org/2011/08/10/139261706/assateagues-wild-horses-get-too-close-to-company\">use their teeth\u003c/a> to unzip tents to pilfer for chips and hot dogs. The black bears of Yosemite have ripped the doors off of cars for a taste of hamburger meat within.\u003c/p>\n\u003cfigure id=\"attachment_78903\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/jack-hopkins-collecting-hair_sq-518e722616ae8e0db167f656bbd749946e96eecb.jpg\" alt=\"Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\" width=\"1536\" height=\"1536\" class=\"size-full wp-image-78903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food. Photo: Courtesy of Jack Hopkins\u003c/figcaption>\u003c/figure>\n\u003cp>This kind of behavior is both a nuisance and a recipe for conflict. According to one 2013 \u003ca href=\"http://www.bioone.org/doi/abs/10.2192/URSUS-D-12-00018.1?journalCode=ursu\">study\u003c/a>, black bears in Yosemite caused $3.7 million in property damage, injured 50 people and were involved with more than 12,000 reported food-related incidents in the last two decades. And biologists say that the greediest animals, who stop at nothing to get our food, are also the most likely to be killed by us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So how can we keep animals out of our picnic baskets? The National Park Service \u003ca href=\"http://www.nps.gov/grca/naturescience/wildlife_alert.htm\">has come up\u003c/a> with all kinds of strategies to try – from installing animal-proof trash bins to educating visitors to lock up their food in special canisters. Visit Yosemite and you'll get a personal lecture from a ranger on how to store your food to keep from tempting the black bears who lurk near campsites.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.esajournals.org/doi/abs/10.1890/130276\">study\u003c/a> in the March issue of the journal\u003cem> \u003c/em>\u003cem>Frontiers in Ecology and the Environment\u003c/em>, these kinds of measures seem to be paying off (in Yosemite, at least). Researchers at the University of California, Santa Cruz wanted to find out whether the proportion of human food in the diet of the black bears there had declined since the park received a big grant to manage the food issue in 1999.\u003c/p>\n\u003cp>To find out, they gathered samples of bear hair and bone dating back to 1915 and measured the chemical isotopes in them. If you've read \u003cem>The Omnivore's Dilemma\u003c/em> or seen the documentary \u003cem>King Corn,\u003c/em> you might remember that human hair samples reveal a lot about our diet today – namely, that we eat a lot of corn. Corn has a heavy carbon and nitrogen isotopic signature, and it goes into sodas, pastries, and even our meat, since it's a big part of what livestock are fed.\u003c/p>\n\u003cp>Here's the really fascinating thing we learned from Jack Hopkins, lead author of the paper. (He did the Yosemite bear research while he was an ecology Ph.D. student at Montana State and a research fellow at UC-Santa Cruz.)\u003c/p>\n\u003cp>\"A bear that eats like us is going to look like us\" in an isotopic analysis, he says. In other words, the corn shows up in the hair of bears who've learned to love and steal human food.\u003c/p>\n\u003cp>The good news, though, is that Hopkins and his co-author, \u003ca href=\"http://www.es.ucsc.edu/~pkoch/\">Paul Koch\u003c/a>, a professor of earth sciences at UC Santa Cruz, found that the human foods in Yosemite bears' diets had decreased by about 63 percent between 1999 and 2007. In other words, teaching park visitors to lock down their food has succeeded at keeping our snacks out of bears' bellies, they conclude.\u003c/p>\n\u003cp>Still, Hopkins says, even if Yosemite can get 99 percent of its visitors to comply with the policy, with 4 million visitors a year, there will always be several who forget or don't pay heed.\u003c/p>\n\u003cp>\"The bears are still there, just waiting for someone to be careless,\" he says. \"There are still a lot of problems.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "'Top Chef's' Casey Thompson Prepares Her San Francisco Debut: Aveline and The European",
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"content": "\u003cfigure id=\"attachment_78874\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\">\u003cimg class=\" wp-image-78874 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\" alt=\"Casey Thompson. Photo: Eric Wolfinger Photography\" width=\"410\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casey Thompson. Photo: Eric Wolfinger Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.chefcaseythompson.com\" target=\"_blank\">Casey Thompson\u003c/a> may be a familiar face from her \u003cem>Top Chef\u003c/em> appearance as a finalist during Season 3, but the Bay Area is anxiously awaiting her local debut, soon to come with \u003ca href=\"http://avelinesf.com/\" target=\"_blank\">Aveline\u003c/a> and The European, a restaurant and cocktail bar both slated to open soon inside the Warwick Hotel in San Francisco. Thompson moved here from Dallas and spent three years helping wineries pair up with local farms. She also served as the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand.\u003c/p>\n\u003cp>Aveline's menu is billed as San Francisco-centric, and the bar space will feature craft-meets-classic drinks created by Master Barman Adam Wilson. Bay Area Bites caught up with Thompson recently. Her comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about Aveline & The European, your first business foray on the Bay Area scene.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Aveline is my baby. Not literally, but close. These are the dishes I have had dancing around in my thoughts for the past two years. The name, Aveline, is a combination of my two grandmothers that have each had a strong culinary influence on me. The menu is essentially Californian in style, but also a reflection of me, my career, and my path as a chef. It is all of my travels, my experiences, and my favorite things in the form of a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_78876\" class=\"wp-caption aligncenter\" style=\"max-width: 825px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\">\u003cimg class=\"size-full wp-image-78876\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\" alt=\"Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography. \" width=\"825\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>The staff is a talented group of people that I have sought out or collaborated with before on past projects. They have all worked for talented chefs and trained hard to get where they are now. I couldn’t be happier and more excited that we get to experience this project together. It is as much theirs as it is mine. As for location, we are located at the Warwick San Francisco at 490 Geary Street, just outside of Union Square in the Tenderloin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The European, which will be located across the lobby from the restaurant, is in many ways the brother concept to Aveline. Where Aveline is light and feminine, The European is dark, rich, sexy, and masculine. The European is the mastermind of industry veteran Adam Wilson. Although this project is very much a collaboration with Adam and myself (I will be providing a bar exclusive menu for the new space), the stars of the show are most definitely Adam’s beautiful, hand-tailored cocktails. Featuring a selection of aperitif, champagne, and lower-proof cocktails, Adam’s list is European in overall style, but also very evocative of West Coast cocktail trends -– really letting the freshness and vibrancy of the ingredients shine and guide the overall experience of each cocktail.\u003c/p>\n\u003cfigure id=\"attachment_78878\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\" alt=\"The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography. \" width=\"885\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>My personal favorites from Adam’s list are The European (Campari, grapefruit, lemon, seltzer and gum) and the Violet Fizz (gin, raspberry, cream, seltzer). Both, as with all of his cocktails, are stunningly gorgeous.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite dishes on the food menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Chicken skins, charred onion, and eggplant with trout roe is just plain delicious. The skins are crisped slowly in the oven and brushed with honey.\u003c/p>\n\u003cp>Wagyu, fatback, and cheese toast is going to be a favorite. The toast is run through a pasta machine and fried quickly, which puffs it into a doughnut shape. After, the Wagyu and fatback is laid on top and then melted.\u003c/p>\n\u003cp>Vegetable garden with turtle beans, nori, chicory, and mustard cream is healthy and beautiful. Someone recently said they wanted to shrink themselves and walk amongst the landscape. It was such a genius thought. Now I want to walk in the garden as well.\u003c/p>\n\u003cfigure id=\"attachment_78875\" class=\"wp-caption aligncenter\" style=\"max-width: 914px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\">\u003cimg class=\"size-full wp-image-78875\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\" alt=\"Vegetable Garden dish. Photo: Eric Wolfinger Photography. \" width=\"914\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Garden dish. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Iberico Pork grilled over white Binchotan charcoal, seared medium rare, and served with pig ear, buttermilk curd, and ranch consommé is another one of my favorites from the menu.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Opening a restaurant isn’t the easiest thing to do, but it is a fun and exciting experience. In many ways it is similar to coordinating a wedding (for those that enjoy planning them), except no one is getting married.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the restaurant scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> I love San Francisco. I have wanted to live and chef here for many years. My dream is finally coming true. It is one of, if not the best, food cities in our nation. I am so proud to be cooking in it.\u003c/p>\n\u003cfigure id=\"attachment_78877\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78877\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\" alt=\"Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography. \" width=\"729\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Did someone tell you Cheetos is one of my favorite guilty pleasures? Did someone also mention I am making house-made Cheetos for the bar snack?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> My focus is on this opening. I still continue to do other projects, as chefs do these days, and enjoy them all. I like to stay busy. I look forward to many other projects as the years go on – including writing a beautiful cookbook.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Aveline and The European\u003c/strong>\u003cbr>\n\u003ca href=\"http://avelinesf.com/\" target=\"_blank\">www.avelinesf.com\u003c/a>\u003cbr>\n490 Geary St. (at Taylor)\u003cbr>\n415-292-6430\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AvelineSF\" target=\"_blank\">@Aveline\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AvelineSF\">Aveline\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd talks with 'Top Chef's' Casey Thompson about her San Francisco debut in the Warwick Hotel. Aveline and The European promise contrasting light foods and manly drinks. Start planning now for the fall openings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78874\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\">\u003cimg class=\" wp-image-78874 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\" alt=\"Casey Thompson. Photo: Eric Wolfinger Photography\" width=\"410\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casey Thompson. Photo: Eric Wolfinger Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.chefcaseythompson.com\" target=\"_blank\">Casey Thompson\u003c/a> may be a familiar face from her \u003cem>Top Chef\u003c/em> appearance as a finalist during Season 3, but the Bay Area is anxiously awaiting her local debut, soon to come with \u003ca href=\"http://avelinesf.com/\" target=\"_blank\">Aveline\u003c/a> and The European, a restaurant and cocktail bar both slated to open soon inside the Warwick Hotel in San Francisco. Thompson moved here from Dallas and spent three years helping wineries pair up with local farms. She also served as the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand.\u003c/p>\n\u003cp>Aveline's menu is billed as San Francisco-centric, and the bar space will feature craft-meets-classic drinks created by Master Barman Adam Wilson. Bay Area Bites caught up with Thompson recently. Her comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about Aveline & The European, your first business foray on the Bay Area scene.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Aveline is my baby. Not literally, but close. These are the dishes I have had dancing around in my thoughts for the past two years. The name, Aveline, is a combination of my two grandmothers that have each had a strong culinary influence on me. The menu is essentially Californian in style, but also a reflection of me, my career, and my path as a chef. It is all of my travels, my experiences, and my favorite things in the form of a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_78876\" class=\"wp-caption aligncenter\" style=\"max-width: 825px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\">\u003cimg class=\"size-full wp-image-78876\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\" alt=\"Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography. \" width=\"825\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>The staff is a talented group of people that I have sought out or collaborated with before on past projects. They have all worked for talented chefs and trained hard to get where they are now. I couldn’t be happier and more excited that we get to experience this project together. It is as much theirs as it is mine. As for location, we are located at the Warwick San Francisco at 490 Geary Street, just outside of Union Square in the Tenderloin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The European, which will be located across the lobby from the restaurant, is in many ways the brother concept to Aveline. Where Aveline is light and feminine, The European is dark, rich, sexy, and masculine. The European is the mastermind of industry veteran Adam Wilson. Although this project is very much a collaboration with Adam and myself (I will be providing a bar exclusive menu for the new space), the stars of the show are most definitely Adam’s beautiful, hand-tailored cocktails. Featuring a selection of aperitif, champagne, and lower-proof cocktails, Adam’s list is European in overall style, but also very evocative of West Coast cocktail trends -– really letting the freshness and vibrancy of the ingredients shine and guide the overall experience of each cocktail.\u003c/p>\n\u003cfigure id=\"attachment_78878\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\" alt=\"The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography. \" width=\"885\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>My personal favorites from Adam’s list are The European (Campari, grapefruit, lemon, seltzer and gum) and the Violet Fizz (gin, raspberry, cream, seltzer). Both, as with all of his cocktails, are stunningly gorgeous.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite dishes on the food menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Chicken skins, charred onion, and eggplant with trout roe is just plain delicious. The skins are crisped slowly in the oven and brushed with honey.\u003c/p>\n\u003cp>Wagyu, fatback, and cheese toast is going to be a favorite. The toast is run through a pasta machine and fried quickly, which puffs it into a doughnut shape. After, the Wagyu and fatback is laid on top and then melted.\u003c/p>\n\u003cp>Vegetable garden with turtle beans, nori, chicory, and mustard cream is healthy and beautiful. Someone recently said they wanted to shrink themselves and walk amongst the landscape. It was such a genius thought. Now I want to walk in the garden as well.\u003c/p>\n\u003cfigure id=\"attachment_78875\" class=\"wp-caption aligncenter\" style=\"max-width: 914px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\">\u003cimg class=\"size-full wp-image-78875\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\" alt=\"Vegetable Garden dish. Photo: Eric Wolfinger Photography. \" width=\"914\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Garden dish. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Iberico Pork grilled over white Binchotan charcoal, seared medium rare, and served with pig ear, buttermilk curd, and ranch consommé is another one of my favorites from the menu.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Opening a restaurant isn’t the easiest thing to do, but it is a fun and exciting experience. In many ways it is similar to coordinating a wedding (for those that enjoy planning them), except no one is getting married.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the restaurant scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> I love San Francisco. I have wanted to live and chef here for many years. My dream is finally coming true. It is one of, if not the best, food cities in our nation. I am so proud to be cooking in it.\u003c/p>\n\u003cfigure id=\"attachment_78877\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78877\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\" alt=\"Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography. \" width=\"729\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Did someone tell you Cheetos is one of my favorite guilty pleasures? Did someone also mention I am making house-made Cheetos for the bar snack?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> My focus is on this opening. I still continue to do other projects, as chefs do these days, and enjoy them all. I like to stay busy. I look forward to many other projects as the years go on – including writing a beautiful cookbook.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Aveline and The European\u003c/strong>\u003cbr>\n\u003ca href=\"http://avelinesf.com/\" target=\"_blank\">www.avelinesf.com\u003c/a>\u003cbr>\n490 Geary St. (at Taylor)\u003cbr>\n415-292-6430\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AvelineSF\" target=\"_blank\">@Aveline\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AvelineSF\">Aveline\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand",
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"content": "\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"title": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Elaine Wu, Amy Cleary, Kelsie Kerr, Suzanne Drexhange, owner of Bartavelle, Dana Velden, Sean Timberlake, Jeanne TK, Karen Solomon, Lisa Kramer.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc. ",
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"description": "What's the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher",
"title": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher",
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"content": "\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n",
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"excerpt": "Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten's founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what's coming next from this dessert scientist.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n",
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"excerpt": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
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"description": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\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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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 9
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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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": {
"id": "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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"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"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
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