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"disqusTitle": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
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"content": "\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
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"content": "\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n",
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"excerpt": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"title": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "These Days, School Lunch Hours Are More Like 15 Minutes",
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"content": "\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission",
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"content": "\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Memoriam: Judy Rodgers of Zuni Café",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n[youtube //www.youtube.com/watch?v=kLfELvVGWlw]\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kLfELvVGWlw'\n title='//www.youtube.com/embed/kLfELvVGWlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Mead Company: What's the Buzz?",
"title": "San Francisco Mead Company: What's the Buzz?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n",
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"excerpt": "Want to taste the newest brew in town? Head down to Bayview-Hunters Point, where Oron Benary and Sarah Jones of the San Francisco Mead Company are making dry, complex, food-friendly meads from Mendocino-sourced honey. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \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.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks ",
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"content": "\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The 8th Annual Supermarket Street Sweep is a charity bike race that benefits the San Francisco and Marin Food Banks. This year's event takes place on Saturday, December 7. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Poco Dolce: Ten Years of \"the Savory Side of Sweet\"",
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"content": "\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's it like to start and run an artisan food business? Find out from Poco Dolce's Kathy Wiley, who is celebrating a ten year mark this year. Wiley's chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"title": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74299,74294,74297,74295,74296,74298\"]\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74309,74308,74306,74303,74305,74304\"]\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350\"]\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74320,74319,74318,74317,74315,74328\"]\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74324,74323,74325\"]\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n",
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"excerpt": "Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Out for the Philippines: Restaurants Rally to Raise Funds for Haiyan Relief Efforts",
"title": "Eating Out for the Philippines: Restaurants Rally to Raise Funds for Haiyan Relief Efforts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74159\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/69583224@N05/10800024925/in/photolist-hsmX9i-hsodUc-hsn2zd-hsnCFd-hsocZX-aD6uAR-aDam9y-aD6vs6-hETfPr-hEQJz3-hERN4T-hCEfjr-hEkQbQ-hzHVdj-hEvBX2-hFwxdx-hFw7vs-hFvBCj-hxk8Ey-hvngjP-hD1BmX-hvknwd-hvo8Ho-hvk5RP-hvngw2-hvnzfj-hvnyN7-hvoYxX-hvko8U-hvoY64-bg1jjP-hv7mDq-hBmBvX-hBmQBN-hBmQPG-hBoaN8-hBnizd-hBobhe-hBmCpR-hBmQpo-hD1TXJ-hv5eFG-hv4DJ5-hv6PAA-hDHLwN-hHwLgA-hAZr9M-hwX5xK-hDWfuj-hvo8SS-hBtuZf/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10800024925_a1ec3832be_z.jpg\" alt=\"In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\" width=\"640\" height=\"428\" class=\"size-full wp-image-74159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Nearly two weeks after Typhoon Haiyan struck the Philippines on Nov. 7, 1.9 million people remain homeless, almost 4,000 deaths have been confirmed and another 1,600 people still missing, according to \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/19/246150594/typhoon-haiyans-exact-death-toll-may-never-be-known\" target=\"_blank\">NPR\u003c/a>. The storm was the deadliest Philippine typhoon since 1991 and effects are widespread. While it is unknown how long it will take the region to recover, the on-the-ground situation still appears confusing and devastating. \u003c/p>\n\u003cp>To help those still in need, the State Department announced it is officially cooperating with US-based nonprofit \u003ca href=\"https://mgive.org/Donations/Philippines-Typhoon-Donations.aspx\" target=\"_blank\">The mGive Foundation's Philippines Typhoon Disaster Relief Fund\u003c/a>, which anyone can donate to online or via text. Of course, other organizations are collecting donations as well and NBC News has provided \u003ca href=\"http://worldnews.nbcnews.com/_news/2013/11/11/21386694-how-to-help-organizations-offering-relief-to-typhoon-haiyan-survivors\" target=\"_blank\">a fairly comprehensive list of national organizations accepting donations\u003c/a>. Because of the costs and logistics of shipping, people are being strongly encouraged not to donate actual food, clothes or goods, but to send money to reputable organizations.\u003c/p>\n\u003cp>(In the Philippines, interestingly, the storm is known as Yolanda. The country has its own naming conventions, separate from the World Meteorological Organization, according to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=244156091\" target=\"_blank\">\u003cem>The Associated Press\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>In the Bay Area, local groups and restaurants are spearheading the charge to help survivors of the storm. Almost immediately after the devastation was known, the local Filipino-American community created a group called \u003ca href=\"https://www.facebook.com/pages/Rise-Up-Philippines-Bay-Area/532148963536419\" target=\"_blank\">Rise Up Philippines - Bay Area\u003c/a> to organize efforts regionally. The group held its first meeting at Barry Picazo's South San Francisco Filipino restaurant, \u003ca href=\"http://live.thefortsf.com/\" target=\"_blank\">Fort McKinley\u003c/a>. \u003c/p>\n\u003cp>Picazo told \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/bay-area-filipino-community-unites-to-help-typhoon-victims/Content?oid=2626391\" target=\"_blank\">the \u003cem>SF Examiner\u003c/em>\u003c/a> that the best way to donate is directly through the \u003ca href=\"http://www.redcross.org.ph/\" target=\"_blank\">Philippine Red Cross\u003c/a>, because the government in the country is known for corruption. \u003c/p>\n\u003cfigure id=\"attachment_74157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10941189025_85358aaabe_z.jpg\" alt=\"Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\" width=\"640\" height=\"427\" class=\"size-full wp-image-74157\">\u003cfigcaption class=\"wp-caption-text\">Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>However, Picazo will also be hosting a fundraiser at Fort McKinley on Dec. 6. If you like eating out, it's not the only restaurant that will be donating proceeds to typhoon relief efforts. A number have already held events, but here are some of the remaining food fundraisers -- and remember, the calories don't count if they're for charity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/\" target=\"_blank\">The Mandarin Oriental San Francisco\u003c/a> and \u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/fine-dining/brasserie-s-and-p/\" target=\"_blank\">the Brasserie S&P\u003c/a>\u003c/strong>: The hotel has said it'll match all donations up to $5,000 made to the Red Cross by Dec. 15. Just email your donation receipt to group-mosfo-humanresources@mohg.com.\u003c/p>\n\u003cp>That doesn't require eating, so consider also attending the Brasserie S&P (the hotel's restaurant) Happy Hour today, Nov. 21, from 4 to 7 p.m. There will be Philippines-inspired food and drink, like oysters, Pork Lumpia and Lumpiang Gulay spring rolls, chicken barbecue skewers, and atsara--pickled papaya with carrots, pearl onions, peppers and raisins. Half the proceeds will be donated to relief efforts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wingwingssf.com\" target=\"_blank\">\u003cstrong>Wings Wings\u003c/strong>\u003c/a>: On Sat., Nov. 23 from 11 a.m. to 2 p.m., the wings joint in the lower Haight will be donating 10% of all sales to typhoon relief efforts, according to \u003ca href=\"http://www.tablehopper.com/chatterbox/typhoon-relief-happy-hour-at-the-mandarin-oriental-plus-donations-matcher/\" target=\"_blank\">Tablehopper\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>California Pizza Kitchen\u003c/strong>: Present \u003ca href=\"https://www.facebook.com/photo.php?fbid=692972774054372&set=o.532148963536419&type=1&relevant_count=1\" target=\"_blank\">this flyer\u003c/a> at the California Pizza Kitchen on 3rd St, between Market and Mission, on Nov. 23 and 20% of the proceeds will go to \u003ca href=\"http://slb.ph/v2/\" target=\"_blank\">Simbahang Lingkod ng Bayan Jesuit Relief\u003c/a>, through a fundraiser organized by students at USF.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">\u003cstrong>Half Moon Bay Brewing Co\u003c/strong>\u003c/a>: Tuesday, Nov. 26, the brewery and restaurant will host a Pampered by the Chef Night at 5 p.m. There will be complimentary Filipino bites, with donations encouraged. All funds donated will be match 100% and given to \u003ca href=\"http://www.wfp.org/\" target=\"_blank\">the World Food Programme\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://skoolsf.com/\" target=\"_blank\">\u003cstrong>SKOOL Restaurant\u003c/strong>\u003c/a>: Until Nov. 30, order dinner and the Philippines-inspired dessert, Ginataang, and the price will be donated to \u003ca href=\"http://www.unicef.org/\" target=\"_blank\">UNICEF\u003c/a> to support kids affected by the disaster.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pandaexpress.com/\" target=\"_blank\">Panda Express\u003c/a>\u003c/strong>: The company has said it will match 100% of in-store donations through Dec. 3 to benefit the American Red Cross and \u003ca href=\"http://www.us.tzuchi.org/\" target=\"_blank\">the Tzu Chi Foundation\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Fort McKinley\u003c/strong>: The restaurant will first be hosting a special pre-Thanksgiving family buffet dinner on Nov. 27 from 6 to 9 p.m. with a special menu that includes braised pork ribs and steamed fish in soy-ginger sauce. Tickets are $30 for adults and $15 for kids under 12-years-old. A portion of the proceeds will go to the Philippines Red Cross.\u003c/p>\n\u003cp>The big event, though, will be on Dec. 6, co-hosted by the SF Filipino Chamber of Commerce and the SF-Manila Sister Committee. \u003ca href=\"https://www.facebook.com/photo.php?fbid=10152385243053626&set=a.10150405216598626.441163.743923625&type=1&relevant_count=1\" target=\"_blank\">Bangon Philipinas\u003c/a> will feature a three-course prix fixe dinner, a comedy show, a DJ and dance, a silent auction and bands. All money raised from the auction and a portion from the dinner will go to relief efforts. Tickets are $50 for the whole night or $25 for dinner only.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>There are a number of other events happening to raise funds for disaster relief, including a \u003ca href=\"http://www.evite.com/event/03C4SHLCRP2TOYK54EPDKAWLVIJZXA\" target=\"_blank\">Bay Area Typhoon Relief event\u003c/a> this Friday, Nov. 22 at the Drake SF from 6 to 11 p.m. -- happy hour and a fashion show. Inevitably, we've missed a few. Please feel free to add any local relief efforts in the comments. \u003c/p>\n\n",
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"excerpt": "Bay Area restaurants are holding fundraiser and hosting events to raise money for Typhoon Haiyan relief efforts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74159\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/69583224@N05/10800024925/in/photolist-hsmX9i-hsodUc-hsn2zd-hsnCFd-hsocZX-aD6uAR-aDam9y-aD6vs6-hETfPr-hEQJz3-hERN4T-hCEfjr-hEkQbQ-hzHVdj-hEvBX2-hFwxdx-hFw7vs-hFvBCj-hxk8Ey-hvngjP-hD1BmX-hvknwd-hvo8Ho-hvk5RP-hvngw2-hvnzfj-hvnyN7-hvoYxX-hvko8U-hvoY64-bg1jjP-hv7mDq-hBmBvX-hBmQBN-hBmQPG-hBoaN8-hBnizd-hBobhe-hBmCpR-hBmQpo-hD1TXJ-hv5eFG-hv4DJ5-hv6PAA-hDHLwN-hHwLgA-hAZr9M-hwX5xK-hDWfuj-hvo8SS-hBtuZf/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10800024925_a1ec3832be_z.jpg\" alt=\"In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\" width=\"640\" height=\"428\" class=\"size-full wp-image-74159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Nearly two weeks after Typhoon Haiyan struck the Philippines on Nov. 7, 1.9 million people remain homeless, almost 4,000 deaths have been confirmed and another 1,600 people still missing, according to \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/19/246150594/typhoon-haiyans-exact-death-toll-may-never-be-known\" target=\"_blank\">NPR\u003c/a>. The storm was the deadliest Philippine typhoon since 1991 and effects are widespread. While it is unknown how long it will take the region to recover, the on-the-ground situation still appears confusing and devastating. \u003c/p>\n\u003cp>To help those still in need, the State Department announced it is officially cooperating with US-based nonprofit \u003ca href=\"https://mgive.org/Donations/Philippines-Typhoon-Donations.aspx\" target=\"_blank\">The mGive Foundation's Philippines Typhoon Disaster Relief Fund\u003c/a>, which anyone can donate to online or via text. Of course, other organizations are collecting donations as well and NBC News has provided \u003ca href=\"http://worldnews.nbcnews.com/_news/2013/11/11/21386694-how-to-help-organizations-offering-relief-to-typhoon-haiyan-survivors\" target=\"_blank\">a fairly comprehensive list of national organizations accepting donations\u003c/a>. Because of the costs and logistics of shipping, people are being strongly encouraged not to donate actual food, clothes or goods, but to send money to reputable organizations.\u003c/p>\n\u003cp>(In the Philippines, interestingly, the storm is known as Yolanda. The country has its own naming conventions, separate from the World Meteorological Organization, according to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=244156091\" target=\"_blank\">\u003cem>The Associated Press\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>In the Bay Area, local groups and restaurants are spearheading the charge to help survivors of the storm. Almost immediately after the devastation was known, the local Filipino-American community created a group called \u003ca href=\"https://www.facebook.com/pages/Rise-Up-Philippines-Bay-Area/532148963536419\" target=\"_blank\">Rise Up Philippines - Bay Area\u003c/a> to organize efforts regionally. The group held its first meeting at Barry Picazo's South San Francisco Filipino restaurant, \u003ca href=\"http://live.thefortsf.com/\" target=\"_blank\">Fort McKinley\u003c/a>. \u003c/p>\n\u003cp>Picazo told \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/bay-area-filipino-community-unites-to-help-typhoon-victims/Content?oid=2626391\" target=\"_blank\">the \u003cem>SF Examiner\u003c/em>\u003c/a> that the best way to donate is directly through the \u003ca href=\"http://www.redcross.org.ph/\" target=\"_blank\">Philippine Red Cross\u003c/a>, because the government in the country is known for corruption. \u003c/p>\n\u003cfigure id=\"attachment_74157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10941189025_85358aaabe_z.jpg\" alt=\"Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\" width=\"640\" height=\"427\" class=\"size-full wp-image-74157\">\u003cfigcaption class=\"wp-caption-text\">Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>However, Picazo will also be hosting a fundraiser at Fort McKinley on Dec. 6. If you like eating out, it's not the only restaurant that will be donating proceeds to typhoon relief efforts. A number have already held events, but here are some of the remaining food fundraisers -- and remember, the calories don't count if they're for charity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/\" target=\"_blank\">The Mandarin Oriental San Francisco\u003c/a> and \u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/fine-dining/brasserie-s-and-p/\" target=\"_blank\">the Brasserie S&P\u003c/a>\u003c/strong>: The hotel has said it'll match all donations up to $5,000 made to the Red Cross by Dec. 15. Just email your donation receipt to group-mosfo-humanresources@mohg.com.\u003c/p>\n\u003cp>That doesn't require eating, so consider also attending the Brasserie S&P (the hotel's restaurant) Happy Hour today, Nov. 21, from 4 to 7 p.m. There will be Philippines-inspired food and drink, like oysters, Pork Lumpia and Lumpiang Gulay spring rolls, chicken barbecue skewers, and atsara--pickled papaya with carrots, pearl onions, peppers and raisins. Half the proceeds will be donated to relief efforts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wingwingssf.com\" target=\"_blank\">\u003cstrong>Wings Wings\u003c/strong>\u003c/a>: On Sat., Nov. 23 from 11 a.m. to 2 p.m., the wings joint in the lower Haight will be donating 10% of all sales to typhoon relief efforts, according to \u003ca href=\"http://www.tablehopper.com/chatterbox/typhoon-relief-happy-hour-at-the-mandarin-oriental-plus-donations-matcher/\" target=\"_blank\">Tablehopper\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>California Pizza Kitchen\u003c/strong>: Present \u003ca href=\"https://www.facebook.com/photo.php?fbid=692972774054372&set=o.532148963536419&type=1&relevant_count=1\" target=\"_blank\">this flyer\u003c/a> at the California Pizza Kitchen on 3rd St, between Market and Mission, on Nov. 23 and 20% of the proceeds will go to \u003ca href=\"http://slb.ph/v2/\" target=\"_blank\">Simbahang Lingkod ng Bayan Jesuit Relief\u003c/a>, through a fundraiser organized by students at USF.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">\u003cstrong>Half Moon Bay Brewing Co\u003c/strong>\u003c/a>: Tuesday, Nov. 26, the brewery and restaurant will host a Pampered by the Chef Night at 5 p.m. There will be complimentary Filipino bites, with donations encouraged. All funds donated will be match 100% and given to \u003ca href=\"http://www.wfp.org/\" target=\"_blank\">the World Food Programme\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://skoolsf.com/\" target=\"_blank\">\u003cstrong>SKOOL Restaurant\u003c/strong>\u003c/a>: Until Nov. 30, order dinner and the Philippines-inspired dessert, Ginataang, and the price will be donated to \u003ca href=\"http://www.unicef.org/\" target=\"_blank\">UNICEF\u003c/a> to support kids affected by the disaster.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pandaexpress.com/\" target=\"_blank\">Panda Express\u003c/a>\u003c/strong>: The company has said it will match 100% of in-store donations through Dec. 3 to benefit the American Red Cross and \u003ca href=\"http://www.us.tzuchi.org/\" target=\"_blank\">the Tzu Chi Foundation\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Fort McKinley\u003c/strong>: The restaurant will first be hosting a special pre-Thanksgiving family buffet dinner on Nov. 27 from 6 to 9 p.m. with a special menu that includes braised pork ribs and steamed fish in soy-ginger sauce. Tickets are $30 for adults and $15 for kids under 12-years-old. A portion of the proceeds will go to the Philippines Red Cross.\u003c/p>\n\u003cp>The big event, though, will be on Dec. 6, co-hosted by the SF Filipino Chamber of Commerce and the SF-Manila Sister Committee. \u003ca href=\"https://www.facebook.com/photo.php?fbid=10152385243053626&set=a.10150405216598626.441163.743923625&type=1&relevant_count=1\" target=\"_blank\">Bangon Philipinas\u003c/a> will feature a three-course prix fixe dinner, a comedy show, a DJ and dance, a silent auction and bands. All money raised from the auction and a portion from the dinner will go to relief efforts. Tickets are $50 for the whole night or $25 for dinner only.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>There are a number of other events happening to raise funds for disaster relief, including a \u003ca href=\"http://www.evite.com/event/03C4SHLCRP2TOYK54EPDKAWLVIJZXA\" target=\"_blank\">Bay Area Typhoon Relief event\u003c/a> this Friday, Nov. 22 at the Drake SF from 6 to 11 p.m. -- happy hour and a fashion show. Inevitably, we've missed a few. Please feel free to add any local relief efforts in the comments. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Impression: Local Mission Market",
"title": "First Impression: Local Mission Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73713,73716,73683,73719,73704,73691\"]\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73687,73712,73690\"]\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73720,73714,73708\"]\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n",
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"description": "Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\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>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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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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"title": "Possible",
"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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},
"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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"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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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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