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"content": "\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n",
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"excerpt": "From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square",
"title": "Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>[vimeo 87116974]\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n",
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"excerpt": "San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Beignets Ready for Mardi Gras",
"title": "Get Your Beignets Ready for Mardi Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n",
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"excerpt": "It's Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum's easy recipe for making fresh beignets at home. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Conversation with the Top Dog Guy",
"title": "A Conversation with the Top Dog Guy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Max Gibson talks to \"The Top Dog Guy\" about working there for 23 years, watching college kids come and go, and how to deal with jerks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchener to Open a Rotating Take-Out Window in Oakland",
"title": "Kitchener to Open a Rotating Take-Out Window in Oakland",
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"content": "\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78464\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener8.jpg\" alt=\"Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\" width=\"960\" height=\"636\" class=\"size-full wp-image-78464\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitchener Oakland offers commercial kitchen space and soon take-out windows for local food-makers. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>When Sophia Chang started a small organic ice cream business about six years ago, she was shocked that she couldn't find an affordable commercial kitchen to make her batches for the farmers market. All the commercial kitchens were about $40/hour and required minimums of somewhere around 60 hours/month.\u003c/p>\n\u003cp>At the time, Chang was staying at her mom's house and using the kitchen, which she acknowledges you're not supposed to do under commercial food regulations. The whole thing \"was not a good set-up,\" she said.\u003c/p>\n\u003cp>When she had to shut down abruptly after eight months, she just kept thinking about how hard it was to get off the ground as a food business. \"I kept thinking why aren't there kitchens that will help businesses,\" she said.\u003c/p>\n\u003cp>She thought about it when she went to work as the production manager for \u003ca href=\"http://teacakebakeshop.com/\" target=\"_blank\">Teacake Bake Shop\u003c/a>, running their online shipping warehouse. And, she thought about it some more when Teacake downsized and the owner asked her if she'd like to take over the space, just off Broadway in the Lake Merritt-Uptown neighborhood of Oakland.\u003c/p>\n\u003cfigure id=\"attachment_78459\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener3.jpg\" alt=\"The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"960\" height=\"720\" class=\"size-full wp-image-78459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>That was the birth of \u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>, a commercial community kitchen that provides kitchen space for small local food businesses at cheaper rates -- $13-20/hour instead of $25-40/hour. Costs are kept low by having the kitchen shared among up to four different chefs, bakers or juicers at one time. But, Kitchener also goes a bit further: the space hosts monthly pop-up markets to allow the food-makers to sell their goods and puts on workshops or seminars to help the food-makers learn the business and, hopefully, move into a permanent location. \u003c/p>\n\u003cfigure id=\"attachment_78462\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener6.jpg\" alt=\"A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\" width=\"960\" height=\"637\" class=\"size-full wp-image-78462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kitchener food-maker sells their cookies at one of the monthly pop-ups. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://www.kitcheneroakland.com/who-we-are1.html\" target=\"_blank\">36 different artisans using Kitchener currently\u003c/a> and about 50-55 have been in the space over the year-and-a-half since it opened in June 2012. Six of those have been able to move into their own kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the next step for Chang is turning the community kitchen into a community pop-up take-out window too -- or two windows, to be exact.\u003c/p>\n\u003cfigure id=\"attachment_78458\" class=\"wp-caption aligncenter\" style=\"max-width: 1426px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener.jpg\" alt=\"Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\" width=\"1426\" height=\"1102\" class=\"size-full wp-image-78458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rendering of what the Kitchener take-out windows will look like. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>The newest plan started when \u003ca href=\"http://javiscooking.com/about/\" target=\"_blank\">the empanada guy\u003c/a> wanted to sell empanadas out of the two windows in Chang's office that face the street. Kiosk food stands are common in Argentina and he wanted to do the same here. The windows look just like take-out windows, except that they're industrial office windows with bars over them. At first, Chang didn't want to have her office turned into a take-out food stand. But, she came around. The only problem was \"it wouldn't have been fair if it was just him,\" she said.\u003c/p>\n\u003cp>So, Kitchener is instead planning to open two windows that will each have two food-makers selling out of them. The food businesses that use the kitchen will all have a chance to sell and Chang is eager to try and mix in other pop-ups and Oakland food-makers, like the popular local grilled cheese guy.\u003c/p>\n\u003cfigure id=\"attachment_78460\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener4.jpg\" alt='\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener ' width=\"960\" height=\"637\" class=\"size-full wp-image-78460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The empanada guy\" makes empanadas at Kitchener Oakland and thought up the idea for the take-out windows. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>Food-makers will pay either $5/hour to share the window with one other vendor or $10/hour to have it for themselves. But, most of the vendors are excited about sharing, said Chang, since there can be some interesting and fun combinations.\u003c/p>\n\u003cp>To build out of the windows will require about $25,000. Chang plans to add counters, awnings, a sign to advertise who is serving up food, and exterior paint. There will also be extensive work inside to add equipment, plumbing and pull the electrical from the kitchen to the windows. To raise that money, Chang turned to \u003ca href=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar\" target=\"_blank\">Kickstarter\u003c/a>.\u003c/p>\n\u003cdiv class->\u003ciframe width=\"560\" height=\"420\" src=\"https://www.kickstarter.com/projects/1381454414/a-food-lovers-dream-the-kitchener-snack-bar/widget/video.html\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>The Kickstarter is still open for funding until tomorrow, but $28,000 has already been raised. And, no wonder. The rewards for donations are mostly food credits to use once the windows open. A $100 pledge could get you $115 in food. Chang says Kitchener then pays all those credits to the vendors when they're redeemed, but it was necessary to have the money upfront in order to get the windows up and running.\u003c/p>\n\u003cfigure id=\"attachment_78466\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kitchener-sophia-186x290.jpg\" alt=\"Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\" width=\"186\" height=\"290\" class=\"size-medium wp-image-78466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sophia Chang founded Kitchener Oakland. Photo: Courtesy of Kitchener\u003c/figcaption>\u003c/figure>\n\u003cp>\"We consider it a loan,\" said Chang.\u003c/p>\n\u003cp>The plans have already been approved by the Oakland Health Department and Chang simply has to get final permits from the planning department. She's also made a request to create a parklet with tables and chairs so that people can enjoy their food next to the windows. \u003c/p>\n\u003cp>The windows, to be called The Kitchener Snack Bar, could be open as soon as April. Once they are, Kitchener will advertise the schedule of who is serving up food on its website as well as on the marquee in front. Ultimately, there will be regular hours (with late night hours on weekends) and, ideally, a regular rotation of certain food-makers on certain days. That way you know when to get your empanadas and when to load upon cupcakes! \u003c/p>\n\u003cp>While there are a handful of incubator kitchens around the Bay Area like \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a> in San Francisco and \u003ca href=\"http://rencentermarin.org/open-kitchen/\" target=\"_blank\">the Renaissance Center\u003c/a> in Marin County and there are certainly a wealth of pop-ups and food truck markets, the creation of rotating take-out in a brick-and-mortar location with different fresh local food may be a new (and delicious) take on creating a way for the wealth of Bay Area food makers to get their goods to our mouths.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kitcheneroakland.com/\" target=\"_blank\">Kitchener Oakland\u003c/a>\u003c/strong>\u003cbr>\n372 24th St., Oakland\u003cbr>\n510-835-5885\u003cbr>\n\u003ca href=\"https://www.facebook.com/KitchenerOAK\" target=\"_blank\">www.facebook.com/KitchenerOAK\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress",
"title": "Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n",
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"excerpt": "Jennifer LeBarre, Oakland Unified School District's director of nutrition services, is working to expand the central kitchen the serves the city's schools and feeds the kids. When LeBarre got started one of her students didn't even know what a peach was. Hopefully, that won't be a problem anymore.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
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"content": "\u003cfigure id=\"attachment_78437\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\" alt=\"Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\" width=\"1671\" height=\"941\" class=\"size-full wp-image-78437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Brewers around the country boast that their \"pure\" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. \u003ca href=\"http://olympia-beer.com/\" target=\"_blank\">Olympia Beer's\u003c/a> slogan is, \"It's the water.\" \u003ca href=\"http://coldspringbrewery.com/\">Cold Spring Brewing Co.\u003c/a>, in Minnesota, is named for a nearby natural spring.\u003c/p>\n\u003cp>In California's Sonoma County, Lagunitas Brewing Company, founded in 1993, has grown into one of the largest craft breweries in the nation. Like several other smaller local breweries, Lagunitas makes its beer with water from the \u003ca href=\"http://russianriverkeeper.drupalgardens.com/content/about-russian-river\">Russian River\u003c/a>, a 110-mile waterway that provides drinking water for more than half a million people.\u003c/p>\n\u003cp>But in the wake of 2013, the driest year ever recorded in California, Lagunitas' owners say they're nervous about shortages that could mean a switch from the river water to not-as-tasty well water.\u003c/p>\n\u003cp>\"If [the county] shifts us over to groundwater, we'd have to sacrifice our nice water supply — that unique, signature, clean Russian River water,\" says Jeremy Marshall, head brewer at Lagunitas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem with groundwater, he says, is that it's heavy in minerals that don't go well with beer.\u003c/p>\n\u003cp>\"It would be like brewing with Alka-Seltzer,\" Marshall says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.scwa.ca.gov/management/\">Jay Jasperse\u003c/a>, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. \"But in some [of the region's wells] there are taste and odor issues,\" he says. \"You have high nitrate concentrations in places, from agricultural industries, and iron and manganese.\"\u003c/p>\n\u003cp>Marshall says any off-flavors in the well water might not show through in a malty, bitter beer. However, the minerals could coax undesirable flavors from grainy and hoppy styles.\u003c/p>\n\u003cp>\"A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like Popsicle stick,\" Marshall says.\u003c/p>\n\u003cp>But Lagunitas fans needn't fret — yet — over planky beer. The company is in the midst of opening a\u003cstrong> \u003c/strong>new facility in Chicago, and Marshall says brewing could be entirely shifted to this location — at least for a while — if the water supply in Petaluma changes.\u003c/p>\n\u003cp>The Petaluma brewery, Marshall says, may also install a reverse osmosis system to handle any unsavory groundwater. The process forces water through a filtration membrane.\u003c/p>\n\u003cp>But the technology has its downsides. For one thing, it's wasteful: Of the water that goes in, only about 70 percent comes out in usable form. The rest contains concentrated levels of the undesired compounds and must be discarded.\u003c/p>\n\u003cp>Moreover, the water produced by reverse osmosis may even be too pure.\u003c/p>\n\u003cp>\"It's just H20 molecules,\" says Mitch Steele, brewmaster at Stone Brewing near San Diego, which uses it for some of its water supply. Steele says such water must be refortified with minerals before it can be used for brewing.\u003c/p>\n\u003cp>Marshall of Lagunitas says he has already had the brewery's existing water supply analyzed and, if he needs to use reverse osmosis, will \"basically rebuild the Russian River water by adding certain minerals back.\"\u003c/p>\n\u003cp>While Lagunitas is working on contingency plans, other breweries may not be as equipped or prepared should well water become a reality for the region's industries and residents.\u003c/p>\n\u003cp>Bear Republic Brewing Company is located about 30 miles north of Petaluma in the city of Healdsburg. The brewery receives its water from the Russian River, just like Lagunitas.\u003c/p>\n\u003cp>\"We don't have the option to switch to another supply,\" says Clay Grosskopf, Bear Republic's marketing manager. \"That would be an interesting curve ball for us to deal with.\"\u003c/p>\n\u003cp>Heavy rains \u003ca href=\"http://blogs.kqed.org/science/2014/02/05/despite-recent-rain-drought-fears-escalate-3/\">fell\u003c/a> last week, but the downpour has not offset the effects of the driest year in state history. Reservoirs remain at critically low levels, and rivers flows are likely to plummet again.\u003c/p>\n\u003cp>A major source of the Russian River is Lake Mendocino, and officials have warned that this reservoir could all but disappear this summer if the months remaining of spring produce little or no more heavy rainfall. \"We're having some serious issues with Lake Mendocino in ensuring that it has a sustainable water supply through the summer,\" says Jasperse.\u003c/p>\n\u003cp>If 2014 is exceptionally dry, water rationing will likely be enforced, though he isn't sure how this will affect local breweries, Jasperse adds.\u003c/p>\n\u003cp>Marshall says he is watching the weather forecasts, and he notes that his region's water resources have historically been generous to farmers, ranchers and urban residents.\u003c/p>\n\u003cp>\"This green area provides us and the people who live here with this delicious, clean water,\" he says. \"But we've been taking it for granted all along.\" \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>\u003c/p>\n\u003cp>The problem with groundwater, he says, is that it's heavy in minerals that don't go well with beer.\u003c/p>\n\u003cp>\"It would be like brewing with Alka-Seltzer,\" Marshall says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.scwa.ca.gov/management/\">Jay Jasperse\u003c/a>, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. \"But in some [of the region's wells] there are taste and odor issues,\" he says. \"You have high nitrate concentrations in places, from agricultural industries, and iron and manganese.\"\u003c/p>\n\u003cp>Marshall says any off-flavors in the well water might not show through in a malty, bitter beer. However, the minerals could coax undesirable flavors from grainy and hoppy styles.\u003c/p>\n\u003cp>\"A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like Popsicle stick,\" Marshall says.\u003c/p>\n\u003cp>But Lagunitas fans needn't fret — yet — over planky beer. The company is in the midst of opening a\u003cstrong> \u003c/strong>new facility in Chicago, and Marshall says brewing could be entirely shifted to this location — at least for a while — if the water supply in Petaluma changes.\u003c/p>\n\u003cp>The Petaluma brewery, Marshall says, may also install a reverse osmosis system to handle any unsavory groundwater. The process forces water through a filtration membrane.\u003c/p>\n\u003cp>But the technology has its downsides. For one thing, it's wasteful: Of the water that goes in, only about 70 percent comes out in usable form. The rest contains concentrated levels of the undesired compounds and must be discarded.\u003c/p>\n\u003cp>Moreover, the water produced by reverse osmosis may even be too pure.\u003c/p>\n\u003cp>\"It's just H20 molecules,\" says Mitch Steele, brewmaster at Stone Brewing near San Diego, which uses it for some of its water supply. Steele says such water must be refortified with minerals before it can be used for brewing.\u003c/p>\n\u003cp>Marshall of Lagunitas says he has already had the brewery's existing water supply analyzed and, if he needs to use reverse osmosis, will \"basically rebuild the Russian River water by adding certain minerals back.\"\u003c/p>\n\u003cp>While Lagunitas is working on contingency plans, other breweries may not be as equipped or prepared should well water become a reality for the region's industries and residents.\u003c/p>\n\u003cp>Bear Republic Brewing Company is located about 30 miles north of Petaluma in the city of Healdsburg. The brewery receives its water from the Russian River, just like Lagunitas.\u003c/p>\n\u003cp>\"We don't have the option to switch to another supply,\" says Clay Grosskopf, Bear Republic's marketing manager. \"That would be an interesting curve ball for us to deal with.\"\u003c/p>\n\u003cp>Heavy rains \u003ca href=\"http://blogs.kqed.org/science/2014/02/05/despite-recent-rain-drought-fears-escalate-3/\">fell\u003c/a> last week, but the downpour has not offset the effects of the driest year in state history. Reservoirs remain at critically low levels, and rivers flows are likely to plummet again.\u003c/p>\n\u003cp>A major source of the Russian River is Lake Mendocino, and officials have warned that this reservoir could all but disappear this summer if the months remaining of spring produce little or no more heavy rainfall. \"We're having some serious issues with Lake Mendocino in ensuring that it has a sustainable water supply through the summer,\" says Jasperse.\u003c/p>\n\u003cp>If 2014 is exceptionally dry, water rationing will likely be enforced, though he isn't sure how this will affect local breweries, Jasperse adds.\u003c/p>\n\u003cp>Marshall says he is watching the weather forecasts, and he notes that his region's water resources have historically been generous to farmers, ranchers and urban residents.\u003c/p>\n\u003cp>\"This green area provides us and the people who live here with this delicious, clean water,\" he says. \"But we've been taking it for granted all along.\" \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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"content": "\u003cdiv>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365168370\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"560\" height=\"403\">\u003c/iframe>\u003c/div>\n\u003cp>In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers \u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">never gets eaten\u003c/a>. But cooperative associations of organic food producers like \u003ca href=\"http://www.marinorganic.org/\" target=\"_blank\">Marin Organic\u003c/a> based in Point Reyes Station are striving to cut down on food waste. They organize \u003ca href=\"http://www.marinorganic.org/food-justice/\" target=\"_blank\">volunteer-driven events\u003c/a> for individuals to glean, or gather up leftover crops from local farms, that can be donated to food banks, school lunch programs and other non-profits. Learn more about gleaning and other efforts to combat food waste in this new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project and filmmaker \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>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-77111\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\" alt=\"Organic Gleaning Team\" width=\"1673\" height=\"941\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_78354\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\" alt=\"Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \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> \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \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": "Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb",
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"content": "\u003cfigure id=\"attachment_77751\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700.jpg\">\u003cimg class=\"size-large wp-image-77751\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700-682x1024.jpg\" alt=\"Neil Gottlieb in front of the Three Twins production factory in Petaluma Photo courtesy of Three Twins\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb in front of the Three Twins production factory in Petaluma\u003cbr>Photo courtesy of Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a> ice cream is a local business that’s been around since 2005. The company makes organic products and has four scoop shops in Northern California including a recently reopened one in the Haight. I enjoy their ice cream sandwiches, pints and scoops because the flavors are interesting and refreshing. There's an altruistic approach to this company--from fundraisers for Hurricane Katrina victims to donating to land conservation via \u003ca href=\"http://onepercentfortheplanet.org/\">1% for the Planet\u003c/a>. Equally interesting and totally fun is the fact that Founder Neil Gottlieb and sometimes his staff wear the catchiest outfits to industry events. To add to the fun, Gottlieb launched a Sergio Romo flavor last September -- \"\u003ca href=\"http://ww2.kqed.org/news/2013/06/12/sergio-romo-ice-cream/\">Sergio Romo's Mexican Chocolate\u003c/a>\"--a cheeky reference to the baseball star wearing an \"I Just Look Illegal\" t-shirt to much controversy. The flavor's tagline claims: \"It only tastes illegal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\">\u003cimg class=\"aligncenter size-full wp-image-78003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\" alt=\"Three Twins Sergio Romo's Mexican Chocolate - It Only Tastes Illegal\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Gottlieb is a Cornell University grad and decided to strike out on his own in the ice cream industry rather than attend business school. He went with a loan from his parents, a dedicated duo that have been seen selling Three Twins at farmers’ markets. Although his family helped with the hard work of starting up the business, the operation is exclusively Neil’s.\u003c/p>\n\u003cp>The first storefront for Three Twins was in San Rafael, and there are now other shops in San Francisco, Napa and Larkspur. There’s also a much larger production site housing an ice cream factory in Petaluma's dairy belt. With an eye toward sustainability, the company is able to partner with nearby farms that provide milk and cream and are within a 17-mile radius.\u003c/p>\n\u003cp>Three Twins is available in many Bay Area restaurants, and has national distribution in Whole Foods Market, The Fresh Market and other independent grocers. To find out more, Bay Area Bites recently caught up with Gottlieb. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_77990\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\">\u003cimg class=\"size-full wp-image-77990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\" alt=\"Three Twins scoops of organic ice cream Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Twins scoops of organic ice cream\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start making ice cream?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> I had never actually made ice cream before deciding to start an ice cream company. But, I decided to set forth building the next great American ice cream brand, so I started making ice cream at home, then took a commercial ice cream making class, which lasted two days and was terrifying. Almost every ice cream involved something out of a little brown bottle. It was like chemistry class without the Bunsen burners. When I actually opened up the business in 2005, I had only made a couple dozen batches of ice cream, so most of my learning was hands on.\u003c/p>\n\u003cfigure id=\"attachment_77989\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\">\u003cimg class=\"size-full wp-image-77989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\" alt=\"Lemon cookie ice cream production at the Three Twins factory Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon cookie ice cream production at the Three Twins factory\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes: Dad’s cardamom, lemon cookie, chocolate orange confetti, strawberry Je Ne Sais Quoi and so on?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> They are developed in-house. It's not actually that hard to make great ice cream if you use good ingredients and leave out the crap. Inspiration comes from all realms -- from the spice rack, favorite flavor combinations, and making flavors organic for the first time that were previously only available in conventional ice cream, like our Sea Salted Caramel. Or, in the case of Sergio Romo's Mexican Chocolate with the tagline \"it only tastes illegal,\" the inspiration came from his infamous t-shirt.\u003c/p>\n\u003cfigure id=\"attachment_78008\" class=\"wp-caption aligncenter\" style=\"max-width: 615px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\">\u003cimg class=\"size-full wp-image-78008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\" alt=\"Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\" width=\"615\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on re-opening in the Haight. That process took over two years after a fire shuttered operations. What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> It was a full 833 days. The process was reminiscent of one long trip to the dentist. Without Novocain. But, we are thrilled to be reopened and back in the neighborhood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You offer ice cream sandwiches at the Haight shop and pints of Sergio Romo’s Mexican chocolate. What are your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> My favorite flavor at the Haight shop is the Pliny the Elder around the corner at \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I am very proud of what we're doing: bringing inconceivably delicious organic ice cream to the world at a reasonable price and giving back at the same time through our land conservation initiative, \u003ca href=\"http://threetwinsicecream.com/icecreamforacres\">Ice Cream for Acres\u003c/a>. Also, Cookies & Cream or one of our Fair Trade ice cream sandwiches with Chocolate Chip Cookies and Vanilla Ice Cream are some of my favorites.\u003c/p>\n\u003cfigure id=\"attachment_77998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\">\u003cimg class=\"size-full wp-image-77998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\" alt=\"Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You often make a splash at events like the Fancy Food Show by wearing a crazy costume. Where are the costumes stored? Did you dress up a lot as a kid? (Or not at all… and this is a way of making up for that?)\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> Crazy is subjective. I believe that a little dose of personal branding can go a long way, especially when your mug and signature are imprinted on millions of ice cream containers each year. So, if it means that I show a little of what my momma gave me or sport custom ice cream cone pants in order to help build the brand, why not? Plus, nothing will ever be as potentially damning to future political aspirations as what I wore to run Bay to Breakers one year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Three Twins Ice Cream\u003c/strong>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/threetwins\" target=\"_blank\">@threetwins \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/threetwinsicecream?ref=br_tf\" target=\"_blank\">Three Twins\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77751\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700.jpg\">\u003cimg class=\"size-large wp-image-77751\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700-682x1024.jpg\" alt=\"Neil Gottlieb in front of the Three Twins production factory in Petaluma Photo courtesy of Three Twins\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb in front of the Three Twins production factory in Petaluma\u003cbr>Photo courtesy of Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a> ice cream is a local business that’s been around since 2005. The company makes organic products and has four scoop shops in Northern California including a recently reopened one in the Haight. I enjoy their ice cream sandwiches, pints and scoops because the flavors are interesting and refreshing. There's an altruistic approach to this company--from fundraisers for Hurricane Katrina victims to donating to land conservation via \u003ca href=\"http://onepercentfortheplanet.org/\">1% for the Planet\u003c/a>. Equally interesting and totally fun is the fact that Founder Neil Gottlieb and sometimes his staff wear the catchiest outfits to industry events. To add to the fun, Gottlieb launched a Sergio Romo flavor last September -- \"\u003ca href=\"http://ww2.kqed.org/news/2013/06/12/sergio-romo-ice-cream/\">Sergio Romo's Mexican Chocolate\u003c/a>\"--a cheeky reference to the baseball star wearing an \"I Just Look Illegal\" t-shirt to much controversy. The flavor's tagline claims: \"It only tastes illegal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\">\u003cimg class=\"aligncenter size-full wp-image-78003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\" alt=\"Three Twins Sergio Romo's Mexican Chocolate - It Only Tastes Illegal\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Gottlieb is a Cornell University grad and decided to strike out on his own in the ice cream industry rather than attend business school. He went with a loan from his parents, a dedicated duo that have been seen selling Three Twins at farmers’ markets. Although his family helped with the hard work of starting up the business, the operation is exclusively Neil’s.\u003c/p>\n\u003cp>The first storefront for Three Twins was in San Rafael, and there are now other shops in San Francisco, Napa and Larkspur. There’s also a much larger production site housing an ice cream factory in Petaluma's dairy belt. With an eye toward sustainability, the company is able to partner with nearby farms that provide milk and cream and are within a 17-mile radius.\u003c/p>\n\u003cp>Three Twins is available in many Bay Area restaurants, and has national distribution in Whole Foods Market, The Fresh Market and other independent grocers. To find out more, Bay Area Bites recently caught up with Gottlieb. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_77990\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\">\u003cimg class=\"size-full wp-image-77990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\" alt=\"Three Twins scoops of organic ice cream Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Twins scoops of organic ice cream\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start making ice cream?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> I had never actually made ice cream before deciding to start an ice cream company. But, I decided to set forth building the next great American ice cream brand, so I started making ice cream at home, then took a commercial ice cream making class, which lasted two days and was terrifying. Almost every ice cream involved something out of a little brown bottle. It was like chemistry class without the Bunsen burners. When I actually opened up the business in 2005, I had only made a couple dozen batches of ice cream, so most of my learning was hands on.\u003c/p>\n\u003cfigure id=\"attachment_77989\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\">\u003cimg class=\"size-full wp-image-77989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\" alt=\"Lemon cookie ice cream production at the Three Twins factory Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon cookie ice cream production at the Three Twins factory\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes: Dad’s cardamom, lemon cookie, chocolate orange confetti, strawberry Je Ne Sais Quoi and so on?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> They are developed in-house. It's not actually that hard to make great ice cream if you use good ingredients and leave out the crap. Inspiration comes from all realms -- from the spice rack, favorite flavor combinations, and making flavors organic for the first time that were previously only available in conventional ice cream, like our Sea Salted Caramel. Or, in the case of Sergio Romo's Mexican Chocolate with the tagline \"it only tastes illegal,\" the inspiration came from his infamous t-shirt.\u003c/p>\n\u003cfigure id=\"attachment_78008\" class=\"wp-caption aligncenter\" style=\"max-width: 615px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\">\u003cimg class=\"size-full wp-image-78008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\" alt=\"Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\" width=\"615\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on re-opening in the Haight. That process took over two years after a fire shuttered operations. What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> It was a full 833 days. The process was reminiscent of one long trip to the dentist. Without Novocain. But, we are thrilled to be reopened and back in the neighborhood.\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: You offer ice cream sandwiches at the Haight shop and pints of Sergio Romo’s Mexican chocolate. What are your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> My favorite flavor at the Haight shop is the Pliny the Elder around the corner at \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I am very proud of what we're doing: bringing inconceivably delicious organic ice cream to the world at a reasonable price and giving back at the same time through our land conservation initiative, \u003ca href=\"http://threetwinsicecream.com/icecreamforacres\">Ice Cream for Acres\u003c/a>. Also, Cookies & Cream or one of our Fair Trade ice cream sandwiches with Chocolate Chip Cookies and Vanilla Ice Cream are some of my favorites.\u003c/p>\n\u003cfigure id=\"attachment_77998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\">\u003cimg class=\"size-full wp-image-77998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\" alt=\"Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You often make a splash at events like the Fancy Food Show by wearing a crazy costume. Where are the costumes stored? Did you dress up a lot as a kid? (Or not at all… and this is a way of making up for that?)\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> Crazy is subjective. I believe that a little dose of personal branding can go a long way, especially when your mug and signature are imprinted on millions of ice cream containers each year. So, if it means that I show a little of what my momma gave me or sport custom ice cream cone pants in order to help build the brand, why not? Plus, nothing will ever be as potentially damning to future political aspirations as what I wore to run Bay to Breakers one year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Three Twins Ice Cream\u003c/strong>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/threetwins\" target=\"_blank\">@threetwins \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/threetwinsicecream?ref=br_tf\" target=\"_blank\">Three Twins\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission",
"title": "4 Slurps: Classic and Comforting Spots to Enjoy Mexican Soup in the Mission",
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"content": "\u003cp>Up until last week, it hasn’t much looked like winter here in the Bay Area. Yet winter it is, and with it comes chillier weather, seasonal flus, and (we hope) days filled with rain. There’s little better than a big bowl of soup to sooth a wintry soul: chicken noodle and take-out pho are fine picks, but there is a whole world of Mexican soups hidden amongst the burritos and beer in the Mission. Mexican soups like pozole and menudo are the strongholds, but Salvadoran and Yucatan restaurants each have their own twists on these classics.\u003c/p>\n\u003cp>We traveled up and down Mission Street to slurp the best soups we could find. Not wanting to limit our search for brunch-only specials, we focused on soups that are available just about any time of day for any kind of soup emergency. Four restaurants and their specialties stood at the top of the pack. \u003c/p>\n\u003cfigure id=\"attachment_78123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\" alt=\"Gallardo's pozole. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardo's pozole. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pozole: \u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003c/h3>\n\u003cp>It would be hard to understand the transformative power of hominy without tasting Gallardos pozole. Each toothsome kernel offers its own burst of sweet corn flavor, with small pieces slowly drifting off into the deeply porky broth. The hominy thickens, flavors, and enriches the soup, haunting each successive bite, making it impossible to put down the spoon. The pork itself is a delight as well, with large pieces of bone-in meat adding heft and protein to the bowl. Toppings—radishes, cabbage, lime juice—are obligatory, providing textural contrast, bright zip, and a pop of color. \u003c/p>\n\u003cfigure id=\"attachment_78127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\" alt=\"Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On the weekends, a line forms out the door populated with diners hoping to nosh on their house speciality: birra, spicy braised lamb served with a rich broth. But on a weekday, those soup lovers searching for something other than pozole should seek out the caldo de res (beef soup). The soup is more akin to a pot roast served in broth, with towering hunks of beef shank and short ribs almost overwhelming the subtle broth. Equally large pieces of super soft carrots, potato, corn, and zucchini break up the bounty of beef. \u003c/p>\n\u003cfigure id=\"attachment_78130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\" alt=\"Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gallardos itself is a pleasant place to pass the afternoon. Their new space at 18th and Shotwell is bright, airy, and still adorned with huge black and white photos of classic Mexican movie stars. The decor is far from the Tex-Mex kitsch typical of the neighboring taquerias. Best of all, on a quiet weekday afternoon, there are only a few other diners, offering plenty of room to slurp down a transformative bowl of pozole in peace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78128,78125,78129\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/NCCHkP\">Map\u003c/a>\u003cbr>\n3248 18th St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 436-9387\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nSoup Price Range: $8-$10, CASH ONLY\u003c/p>\n\u003cfigure id=\"attachment_78150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\" alt=\"Chava's caldo de pollo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's caldo de pollo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Pollo: \u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003c/h3>\n\u003cp>If brothy chicken soup sounds like more of a winter cure, head to Chava’s for their caldo de pollo. It is a soup with little fanfare: bone-in chicken, vegetables, and copious broth. But forget the solid bits for a minute. Sip on the broth. Slurp it from a spoon, soak it into a tortilla. Inhale. Let its quiet warmth fill the belly. Then, only then, bite into the miraculously tender chicken breast, tear apart the wings, and savor the vegetables. Chava’s caldo de pollo will not win any awards for creativity, but it’d be my first choice the next time I’m down with the flu.\u003c/p>\n\u003cfigure id=\"attachment_78149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\" alt=\"Chava's sopa 7 mares. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's sopa 7 mares. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Chava’s also serves a colorful sopa 7 mares, a seafood soup of shrimp, octopus, fish, scallops, crab, mussels, clam, and squid. The broth, perfumed with shellfish, is far more satisfying than the chewy morsels inside. Flaky white fish is on the dry side, and the clams and mussels gritty. The advertised crab and scallops were hard to find.\u003c/p>\n\u003cfigure id=\"attachment_78152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\" alt=\"Murals adorn Chava's interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals adorn Chava's interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Gallardos, Chava’s is abundant in south-of-the-border décor. Its pleasant tackiness distracts from the bustle of the 24th Street BART across the street, making the restaurant a calm oasis at lunchtime. Service is friendly, but hands-off, a boon to anyone looking to cure a cold with their restorative chicken soup. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78162,78154,78161\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UxUAET\">Map\u003c/a>\u003cbr>\n2839 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 282-0283\u003cbr>\nHours: Mon-Sun 8am-8pm\u003cbr>\nSoup Price Range: $8.50-$13.50, CASH ONLY/ATM\u003c/p>\n\u003cfigure id=\"attachment_78175\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\" alt=\"SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Res: \u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003c/h3>\n\u003cp>For some of the best in Mexican beef soup, take a jaunt down to 20th and Van Ness to bustling SanJalisco. Walking into the beloved Mexican joint feels like stepping into a curious amalgamation of a 1950's American diner and a wizened Tex-Mex restaurant. A long, Formica countertop anchors the space, which is accented with padded booths, Coco-Cola swag and coffee percolators. Sit down, and you’ll be greeted with a long menu of Mexican staples, all-day breakfast, and if you’re lucky, a mariachi band. \u003c/p>\n\u003cfigure id=\"attachment_78171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\" alt=\"SanJalisco's pozole verde. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's pozole verde. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>SanJalisco is famous for their chilaquiles, but their soups are far from something to scoff at. On the day of our visit, a chicken-filled pozole verde was on special—a tangy, bright example of the form, abundant with fresh green chiles. The stew is not as rib-sticking as Gallardos’s pork version, but nearly as satisfying. Even better is their caldo de res. Less a fork and knife meal than in other restaurants, SanJalisco’s take is a broth beefy and pure, punctuated with meltingly tender short ribs and properly tender vegetables. Fresh, well-charred homemade tortillas are a fine accompaniment, as is the rice—it is crunchy on its own, but a dip into the warm broth plumps the grains and infuses them with the soul of the soup.\u003c/p>\n\u003cfigure id=\"attachment_78178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\" alt=\"SanJalisco's festive interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's festive interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78169,78170,78177\"]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UokWS6\">Map\u003c/a>\u003cbr>\n901 South Van Ness Ave.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 648-8383\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nSoup Price Range: $7.95-$16.95\u003c/p>\n\u003cfigure id=\"attachment_78190\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\" alt=\"La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Sopa de Pescado and Sopa de Res: \u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003c/h3>\n\u003cp>Back up on Mission Street is a small Salvadoran restaurant worthy of its profuse admiration. Yelpers sing praises of La Santaneca De La Mission’s pupusas, but don’t skip the soups—rainy day or not—on your visit. \u003c/p>\n\u003cfigure id=\"attachment_78192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\" alt=\"Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sliding into a booth in their crowded, dimly lit dining room is like stepping into a womb-like cocoon. Inhaling whiffs of broth, corn, and cheese wafting out from the kitchen heightens the sense of warmth. This comfort only increases upon the first sips of soup. Try first the fragrant sopa de pescado. Its broth, enhanced with tomato and infused with mysterious Salvadoran spices, is far more complex than fish bones simmered in water. Each successive spoonful reveals more even complexity; it would be easy to get lost in the broth without even trying the fish. Yet the seafood, cooked bone-in and skin on, is a wonder in itself. Just cooked through and robustly seasoned, the pieces of fish are as fine as in any white tablecloth restaurant. Large chunks of hard boiled egg are a fun surprise.\u003c/p>\n\u003cfigure id=\"attachment_78187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\" alt=\"La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The sopa de res, El Salvador’s version of Mexican beef stew, was also impossible to put down. Where SanJalisco’s beef broth was light, La Santaneca De La Mission’s is marrow rich. Like their sopa de pescado, the beef broth is imbued with Salvadoran aromatics, topped with hearty chopped greens, and shot through with lemon juice. Each element of the soup, from the succulent short ribs to the wholesome vegetables is clearly executed with care. It is possible to love the bites of tender chayote squash just as much as the pieces of beef. \u003c/p>\n\u003cfigure id=\"attachment_78191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\" alt=\"La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/i0n8cD\">Map\u003c/a>\u003cbr>\n2815 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 285-2131\u003cbr>\nHours: Mon-Thu 8:30am-8pm, Fri-Sat 8:30am-10pm, Sun 8:30am-9pm\u003cbr>\nSoup Price Range: $7.75-$13.75, CASH ONLY\u003c/p>\n\n",
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"excerpt": "It may not look like winter in the Bay Area, but despite the weather, it can be nice to take solace in a big bowl of warming soup. For the best in Mexican soups, Kate Williams headed to the Mission to sip her way through a bounty of broth-filled comfort.",
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"description": "It may not look like winter in the Bay Area, but despite the weather, it can be nice to take solace in a big bowl of warming soup. For the best in Mexican soups, Kate Williams headed to the Mission to sip her way through a bounty of broth-filled comfort.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until last week, it hasn’t much looked like winter here in the Bay Area. Yet winter it is, and with it comes chillier weather, seasonal flus, and (we hope) days filled with rain. There’s little better than a big bowl of soup to sooth a wintry soul: chicken noodle and take-out pho are fine picks, but there is a whole world of Mexican soups hidden amongst the burritos and beer in the Mission. Mexican soups like pozole and menudo are the strongholds, but Salvadoran and Yucatan restaurants each have their own twists on these classics.\u003c/p>\n\u003cp>We traveled up and down Mission Street to slurp the best soups we could find. Not wanting to limit our search for brunch-only specials, we focused on soups that are available just about any time of day for any kind of soup emergency. Four restaurants and their specialties stood at the top of the pack. \u003c/p>\n\u003cfigure id=\"attachment_78123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pozole1000a.jpg\" alt=\"Gallardo's pozole. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardo's pozole. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pozole: \u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003c/h3>\n\u003cp>It would be hard to understand the transformative power of hominy without tasting Gallardos pozole. Each toothsome kernel offers its own burst of sweet corn flavor, with small pieces slowly drifting off into the deeply porky broth. The hominy thickens, flavors, and enriches the soup, haunting each successive bite, making it impossible to put down the spoon. The pork itself is a delight as well, with large pieces of bone-in meat adding heft and protein to the bowl. Toppings—radishes, cabbage, lime juice—are obligatory, providing textural contrast, bright zip, and a pop of color. \u003c/p>\n\u003cfigure id=\"attachment_78127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beef-soup1000.jpg\" alt=\"Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On the weekends, a line forms out the door populated with diners hoping to nosh on their house speciality: birra, spicy braised lamb served with a rich broth. But on a weekday, those soup lovers searching for something other than pozole should seek out the caldo de res (beef soup). The soup is more akin to a pot roast served in broth, with towering hunks of beef shank and short ribs almost overwhelming the subtle broth. Equally large pieces of super soft carrots, potato, corn, and zucchini break up the bounty of beef. \u003c/p>\n\u003cfigure id=\"attachment_78130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/gallardos-moviephotos.jpg\" alt=\"Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gallardos interior includes a display of classic Mexican movie photos. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gallardos itself is a pleasant place to pass the afternoon. Their new space at 18th and Shotwell is bright, airy, and still adorned with huge black and white photos of classic Mexican movie stars. The decor is far from the Tex-Mex kitsch typical of the neighboring taquerias. Best of all, on a quiet weekday afternoon, there are only a few other diners, offering plenty of room to slurp down a transformative bowl of pozole in peace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/gallardos-mexican-restaurant-san-francisco?ob=1\">Gallardos Mexican Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/NCCHkP\">Map\u003c/a>\u003cbr>\n3248 18th St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 436-9387\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nSoup Price Range: $8-$10, CASH ONLY\u003c/p>\n\u003cfigure id=\"attachment_78150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/chix-soup1000.jpg\" alt=\"Chava's caldo de pollo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's caldo de pollo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Pollo: \u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003c/h3>\n\u003cp>If brothy chicken soup sounds like more of a winter cure, head to Chava’s for their caldo de pollo. It is a soup with little fanfare: bone-in chicken, vegetables, and copious broth. But forget the solid bits for a minute. Sip on the broth. Slurp it from a spoon, soak it into a tortilla. Inhale. Let its quiet warmth fill the belly. Then, only then, bite into the miraculously tender chicken breast, tear apart the wings, and savor the vegetables. Chava’s caldo de pollo will not win any awards for creativity, but it’d be my first choice the next time I’m down with the flu.\u003c/p>\n\u003cfigure id=\"attachment_78149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/seafood-soup1000.jpg\" alt=\"Chava's sopa 7 mares. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chava's sopa 7 mares. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Chava’s also serves a colorful sopa 7 mares, a seafood soup of shrimp, octopus, fish, scallops, crab, mussels, clam, and squid. The broth, perfumed with shellfish, is far more satisfying than the chewy morsels inside. Flaky white fish is on the dry side, and the clams and mussels gritty. The advertised crab and scallops were hard to find.\u003c/p>\n\u003cfigure id=\"attachment_78152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/interior-murals1000.jpg\" alt=\"Murals adorn Chava's interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals adorn Chava's interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Gallardos, Chava’s is abundant in south-of-the-border décor. Its pleasant tackiness distracts from the bustle of the 24th Street BART across the street, making the restaurant a calm oasis at lunchtime. Service is friendly, but hands-off, a boon to anyone looking to cure a cold with their restorative chicken soup. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/chavas-restaurant-san-francisco?ob=1\">Chava’s Restaurant\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UxUAET\">Map\u003c/a>\u003cbr>\n2839 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 282-0283\u003cbr>\nHours: Mon-Sun 8am-8pm\u003cbr>\nSoup Price Range: $8.50-$13.50, CASH ONLY/ATM\u003c/p>\n\u003cfigure id=\"attachment_78175\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/caldo-de-res1000a.jpg\" alt=\"SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's caldo de res (beef soup). Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Caldo de Res: \u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003c/h3>\n\u003cp>For some of the best in Mexican beef soup, take a jaunt down to 20th and Van Ness to bustling SanJalisco. Walking into the beloved Mexican joint feels like stepping into a curious amalgamation of a 1950's American diner and a wizened Tex-Mex restaurant. A long, Formica countertop anchors the space, which is accented with padded booths, Coco-Cola swag and coffee percolators. Sit down, and you’ll be greeted with a long menu of Mexican staples, all-day breakfast, and if you’re lucky, a mariachi band. \u003c/p>\n\u003cfigure id=\"attachment_78171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/green-pozole1000.jpg\" alt=\"SanJalisco's pozole verde. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's pozole verde. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>SanJalisco is famous for their chilaquiles, but their soups are far from something to scoff at. On the day of our visit, a chicken-filled pozole verde was on special—a tangy, bright example of the form, abundant with fresh green chiles. The stew is not as rib-sticking as Gallardos’s pork version, but nearly as satisfying. Even better is their caldo de res. Less a fork and knife meal than in other restaurants, SanJalisco’s take is a broth beefy and pure, punctuated with meltingly tender short ribs and properly tender vegetables. Fresh, well-charred homemade tortillas are a fine accompaniment, as is the rice—it is crunchy on its own, but a dip into the warm broth plumps the grains and infuses them with the soul of the soup.\u003c/p>\n\u003cfigure id=\"attachment_78178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sanjalisco-interior1000.jpg\" alt=\"SanJalisco's festive interior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SanJalisco's festive interior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/sanjalisco-san-francisco?ob=1\">SanJalisco\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/UokWS6\">Map\u003c/a>\u003cbr>\n901 South Van Ness Ave.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone:(415) 648-8383\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nSoup Price Range: $7.95-$16.95\u003c/p>\n\u003cfigure id=\"attachment_78190\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-pescado1000a.jpg\" alt=\"La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de pescado. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Sopa de Pescado and Sopa de Res: \u003ca href=\"http://www.yelp.com/biz/la-santaneca-de-la-mission-san-francisco?ob=1\">La Santaneca De La Mission\u003c/a>\u003c/h3>\n\u003cp>Back up on Mission Street is a small Salvadoran restaurant worthy of its profuse admiration. Yelpers sing praises of La Santaneca De La Mission’s pupusas, but don’t skip the soups—rainy day or not—on your visit. \u003c/p>\n\u003cfigure id=\"attachment_78192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-interior1000.jpg\" alt=\"Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Busy lunchtime crowd at La Santaneca De La Mission. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sliding into a booth in their crowded, dimly lit dining room is like stepping into a womb-like cocoon. Inhaling whiffs of broth, corn, and cheese wafting out from the kitchen heightens the sense of warmth. This comfort only increases upon the first sips of soup. Try first the fragrant sopa de pescado. Its broth, enhanced with tomato and infused with mysterious Salvadoran spices, is far more complex than fish bones simmered in water. Each successive spoonful reveals more even complexity; it would be easy to get lost in the broth without even trying the fish. Yet the seafood, cooked bone-in and skin on, is a wonder in itself. Just cooked through and robustly seasoned, the pieces of fish are as fine as in any white tablecloth restaurant. Large chunks of hard boiled egg are a fun surprise.\u003c/p>\n\u003cfigure id=\"attachment_78187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sopa-de-res1000.jpg\" alt=\"La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission's sopa de res. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The sopa de res, El Salvador’s version of Mexican beef stew, was also impossible to put down. Where SanJalisco’s beef broth was light, La Santaneca De La Mission’s is marrow rich. Like their sopa de pescado, the beef broth is imbued with Salvadoran aromatics, topped with hearty chopped greens, and shot through with lemon juice. Each element of the soup, from the succulent short ribs to the wholesome vegetables is clearly executed with care. It is possible to love the bites of tender chayote squash just as much as the pieces of beef. \u003c/p>\n\u003cfigure id=\"attachment_78191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/la-santaneca-exterior1000.jpg\" alt=\"La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-78191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Santaneca De La Mission exterior. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"requestOutcomesReducer": {
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