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"content": "\u003cfigure id=\"attachment_72450\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/credit-noelle-chun-and-josh-urich-new.jpg\" alt=\"Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\" width=\"640\" height=\"427\" class=\"size-full wp-image-72450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danny Louie at Alembic. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003cp>Danny Louie is a creative and mellow force known for his work at \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a> where he is the Bar Manager. Louie is a San Francisco native and lives in Dogpatch with his wife Lisa Louie, a makeup artist & wardrobe stylist. The couple have two cats: Mao & Django.\u003c/p>\n\u003cp>Danny says he was raised in an inspirational and innovative environment. His family immigrated from China -- his mother was a seamstress and his father was a bartender and chef. His initial career path focused on pursuing fashion and interior design but he became interested in the food and beverage industry once he started working at the Hotel Sofitel in Redwood Shores. As the head bartender he was able to delve into the craft and history of cocktail making. In 2008 Danny helped open two restaurant hot spots in San Francisco: Dosa & Prospect. He then found a home at The Alembic. \u003c/p>\n\u003cp>He also teamed up with Ethan Terry, Brandon Josie & Tim Zohn to form Cocktail Lab, a collaboration between bartenders and cocktail enthusiasts focused on bringing together interactive and innovative cocktail techniques and ideas. Danny was also involved in designing the beverage program for the \u003ca href=\"http://stagdining.com/\">Stag Dining Group\u003c/a>, an underground pop-up. In 2011 he cofounded \u003ca href=\"http://www.tomkatsf.com/\">Tomkat Asian Street food truck\u003c/a>. Bay Area Bites caught up with Danny recently and his comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have a background in design via fashion and home décor and your father was a bartender and chef here in the Bay Area. How does that creativity come into play at work and in your life?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I approach everything I do, be it at work or play, with a vision of how it will play out. I see it before it materializes and that is my creative process. My upbringing and surroundings heavily influenced my approach to life. That rich cultural tapestry is present in my work. In my building of a cocktail I envision an entire sensory experience: flavor combinations, texture, temperature, as well as experiences and memories.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any tips handed down from your folks or your wife Lisa?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The greatest advice I have gotten from my parents and strangely it is the same from my wife, is to keep an open mind, to slow down and appreciate all of the \"little\" influences around you. You should observe and then make it your own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: This year marked a change at Alembic since Daniel Hyatt left. Working with Ethan Terry you were able to add your own personal touch and service style to the cocktail menu. What has that process been like for you as a bartender and manager?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong>I am doing what I've always dreamed I could do here. I was fortunate to work under Daniel Hyatt and it was an immense learning experience. And now I am able to create the cocktail menu and to work alongside an influential talent and friend, Ethan Terry--we are able to carry on the unique experience that is Alembic. I am truly blessed to be able to put my signature on such a legendary endeavor.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where is the Bay Area when it comes to appreciating the craft and history of cocktails?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The Bay Area has been somewhat in the drivers seat of the movement. For years. We in the local industry strive to maintain the integrity of the craft through exposure in education and having such a tightly knit family.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You created the beverage program for Stag Dining Group, an underground pop-up. In 2011 you co-founded Tomkat Asian Street Food truck. How do you juggle so many creative endeavors and what has the pop-up and food truck scene been like for you\u003c/strong>?\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I always needed to keep moving forward and shifting gears to stay interested. The juggling of several projects feeds my need for flux. The food truck scene was a great way for me to be involved in my love of cooking. The pop-up bars are a fun and effective way to gain exposure for the cocktail craft. They offer the opportunity to pair cocktails with food and to play them off of each other.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite drinks to make these days? \u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Anything that has a proof of 80+. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What ingredients are you most passionate about today for drinks and why?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Currently, I am really into tea-based cocktails served in teapots. It is also my current passion as an ingredient. I love that it is a flexible and complex starting point for either high or low alcohol-based drinks.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> My wife and I like to play tourist on our days off. We frequent the Beach, Fort Mason, Aquatic Park, Chinatown and Sutro Heights. People watching, art museums and the opera offer great sources of inspiration as well. We also take a yearly trek to Mexico which is where I also find much of my inspiration. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does it take to make a great bartender? Any advice for someone starting out?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Understand the true meaning of hospitality then everything else will come in time. Have an open mind and an open palate.\u003c/p>\n\u003cfigure id=\"attachment_72451\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\" alt=\"Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\" width=\"500\" height=\"333\" class=\"size-full wp-image-72451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003ch2>Cocktail Recipe: Vasco da Gama\u003c/h2>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 oz Buffalo Trace Bourbon\u003c/li>\n\u003cli>3/4 oz garam masala spiced apple syrup*\u003c/li>\n\u003cli>1/4 oz \u003ca href=\"http://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/\">Caol Ila 12 year single malt scotch whisky\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBuild in glass / 4 ice cubes / stir / garnish apple chip\u003c/p>\n\u003ch3>Recipe: *Garam Masala Spiced Apple Syrup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons coriander\u003c/li>\n\u003cli>1 tablespoon cumin\u003c/li>\n\u003cli>2 cardamom pods\u003c/li>\n\u003cli>2 teaspoon mustard seeds\u003c/li>\n\u003cli>2 teaspoons black peppercorn\u003c/li>\n\u003cli>1 teaspoon cloves\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>1 red chili\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>3 cups apple cider\u003c/li>\n\u003cli>1 1/2 cups turbinado sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast all spices over low heat until fragrant.\u003c/li>\n\u003cli>Add 3 cups apple cider and bring to a boil.\u003c/li>\n\u003cli>Add sugar and simmer for 30 minutes\u003c/li>\n\u003cli>Let cool and strain before using.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: This year marked a change at Alembic since Daniel Hyatt left. Working with Ethan Terry you were able to add your own personal touch and service style to the cocktail menu. What has that process been like for you as a bartender and manager?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong>I am doing what I've always dreamed I could do here. I was fortunate to work under Daniel Hyatt and it was an immense learning experience. And now I am able to create the cocktail menu and to work alongside an influential talent and friend, Ethan Terry--we are able to carry on the unique experience that is Alembic. I am truly blessed to be able to put my signature on such a legendary endeavor.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where is the Bay Area when it comes to appreciating the craft and history of cocktails?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> The Bay Area has been somewhat in the drivers seat of the movement. For years. We in the local industry strive to maintain the integrity of the craft through exposure in education and having such a tightly knit family.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You created the beverage program for Stag Dining Group, an underground pop-up. In 2011 you co-founded Tomkat Asian Street Food truck. How do you juggle so many creative endeavors and what has the pop-up and food truck scene been like for you\u003c/strong>?\u003cbr>\n\u003cstrong>Louie:\u003c/strong> I always needed to keep moving forward and shifting gears to stay interested. The juggling of several projects feeds my need for flux. The food truck scene was a great way for me to be involved in my love of cooking. The pop-up bars are a fun and effective way to gain exposure for the cocktail craft. They offer the opportunity to pair cocktails with food and to play them off of each other.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite drinks to make these days? \u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Anything that has a proof of 80+. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What ingredients are you most passionate about today for drinks and why?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Currently, I am really into tea-based cocktails served in teapots. It is also my current passion as an ingredient. I love that it is a flexible and complex starting point for either high or low alcohol-based drinks.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> My wife and I like to play tourist on our days off. We frequent the Beach, Fort Mason, Aquatic Park, Chinatown and Sutro Heights. People watching, art museums and the opera offer great sources of inspiration as well. We also take a yearly trek to Mexico which is where I also find much of my inspiration. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does it take to make a great bartender? Any advice for someone starting out?\u003c/strong>\u003cbr>\n\u003cstrong>Louie:\u003c/strong> Understand the true meaning of hospitality then everything else will come in time. Have an open mind and an open palate.\u003c/p>\n\u003cfigure id=\"attachment_72451\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/casco-da-gama-new.jpg\" alt=\"Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\" width=\"500\" height=\"333\" class=\"size-full wp-image-72451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich\u003c/figcaption>\u003c/figure>\n\u003ch2>Cocktail Recipe: Vasco da Gama\u003c/h2>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 oz Buffalo Trace Bourbon\u003c/li>\n\u003cli>3/4 oz garam masala spiced apple syrup*\u003c/li>\n\u003cli>1/4 oz \u003ca href=\"http://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/\">Caol Ila 12 year single malt scotch whisky\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBuild in glass / 4 ice cubes / stir / garnish apple chip\u003c/p>\n\u003ch3>Recipe: *Garam Masala Spiced Apple Syrup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons coriander\u003c/li>\n\u003cli>1 tablespoon cumin\u003c/li>\n\u003cli>2 cardamom pods\u003c/li>\n\u003cli>2 teaspoon mustard seeds\u003c/li>\n\u003cli>2 teaspoons black peppercorn\u003c/li>\n\u003cli>1 teaspoon cloves\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>1 red chili\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>3 cups apple cider\u003c/li>\n\u003cli>1 1/2 cups turbinado sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast all spices over low heat until fragrant.\u003c/li>\n\u003cli>Add 3 cups apple cider and bring to a boil.\u003c/li>\n\u003cli>Add sugar and simmer for 30 minutes\u003c/li>\n\u003cli>Let cool and strain before using.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Talking Turkey: How to Choose Your Thanksgiving Bird",
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"content": "\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yk-V7hD5XQ0]\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yk-V7hD5XQ0'\n title='//www.youtube.com/embed/yk-V7hD5XQ0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\" alt=\"Meal Train: Support friends, Strengthen communities. Photo courtesy of Meal Train\" width=\"720\" height=\"540\" class=\"aligncenter size-full wp-image-72259\">\u003c/a>\u003c/p>\n\u003cp>When I found out I had breast cancer in September I made a beeline from the hospital to get some Mitchell’s ice cream. I needed to feel alive and cared for and the chocolate cone was as sweet as it was filling and calming—just enough to get me through the shock. Now that I’m three weeks into the diagnosis and have started chemo treatments, I remain comfortable talking about food over the nitty gritty of what it’s like to actually have cancer. Why make everyone feel as tired as I do? It’s so much easier to talk baked goods, or chicken soup with crusty bread—topics that will always be near and dear to my heart...or belly, as it were. Friends have said, “let me know what I can do” when they find out this bit of bad news. Then a friend offered: “let me know if you want me to set up a \u003ca href=\"http://www.mealtrain.com/\">\u003cstrong>Meal Train\u003c/strong>\u003c/a>, for people to bring you food.” That got my attention. \u003c/p>\n\u003cp>Meal Train is a sizable online entity that serves folks with challenging medical, life or financial circumstances: from newborn babies to cancer, deployment or natural disaster—-basically the sort of surprise “oh shit” moments where folks quickly find they could lean on others. Meal Train gifts me food from friends—a diverse group of carnivores, vegetarians and everything in between. I pick the dates and times and detail desired dishes. So far that's meant goodies that definitely helps me feel less weak: beef stew, roasted chicken, lentil veggie \u003cem>daal\u003c/em> and black bean soup with mini corn muffins—-even stuffed crust pizza from the award winning Zachary’s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\" alt=\"Meal Train website\" width=\"500\" class=\"aligncenter size-full wp-image-72264\">\u003c/a>\u003c/p>\n\u003cp>Turning to \u003ca href=\"http://www.mealtrain.com/\">Meal Train\u003c/a> is a first, and meals are something I definitely anticipate. Given my food background, I do miss shopping, prepping, cooking and the spiritual sustenance it provides. But it’s tough to walk even a few blocks, and I realized I need to accept my changing health status and take it easy until things improve. Using this setup helps my friends as well--my friend Judy told me that \"it's a blessing because we can sign up and feel like we're doing something to help you.\" The feeling that I am a part of a community has really deepened and I feel both helped and, cheesy as it may sound, loved by many.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got in touch with Meal Train co-founder Michael Laramee to find out more about the service and how it works. His comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nMeal Train is easy to use and takes the discomfort out of asking for help. What are the ideals behind Meal Train?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> We strive to simplify and promote interpersonal relationships between friends, families, and neighbors through meals. The concept of a meal train is rooted in the idea that the meal is symbolic of the willingness to help a friend. The meal is the vehicle that allows the giving party the opportunity to show they care and this outreach is a true interpersonal connection. A \"showing up\" that helps foster interdependence, dialogue, and compassion. Unlike communities created by social media tools, Meal Train creates and strengthens physical communities, enabling giving by reducing the information gap between those in need and those with the capacity to help. \u003c/p>\n\u003cp>\u003cstrong>You started Meal Train with your wife as a way to coordinate meals for a neighbor who had a newborn baby. How does the technology work?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> If you have ever organized a group event, you know the potential headaches. First you send an email announcement and then try to make sense of the confusing email replies, reply-alls, double-date booking, phone calls, cancellations, meal questions and voicemail messages. With Meal Train, you eliminate confusion by creating a shared calendar and answering questions in advance like: What do they like? When are they available? What have they already had? Meal Train includes: a real-time meal calendar; the ability to customize dates, times, and meal preferences; invitations via email and Facebook; with reminder emails so no one forgets. These benefits ensure that everyone has the necessary information so they can focus on supporting friends with meals. \u003c/p>\n\u003cp>\u003cstrong>The numbers of users is staggering: over 1,300,000 meals for 130,000 families around the world.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> Recently we heard from a family of six who had to take a child for medical care to a facility five hours away and would be there for two months. This left just one parent and three children at home trying to manage all of the challenges of daily life while being preoccupied with the well-being of their missing family members. One neighbor noticed that this family might benefit from a Meal Train and set it up, invited friends and neighbors and within hours, over 60 meals scheduled to be made and delivered by friends. It is amazing to hear and to know that on any given night, over 2500 people are cooking and delivering a meal for a friend. \u003c/p>\n\u003cp>\u003cstrong>Can you share some Meal Train insights?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> First of all, it is completely free to use the site. We put no limits on organizing a classic meal train. Also, being that this is a new spin on an old concept, many people are looking for a little more guidance. For that reason, we have an etiquette section on the site which includes a few basic guidelines like:\u003c/p>\n\u003cul>\n\u003cli>When dropping off a meal, plan not to stay more than 10-15 minutes. This will obviously depend on your existing relationship, but it is safer to expect that the meal recipient is not ready to entertain yet.\u003c/li>\n\u003cli>Arrive at the requested time.\u003c/li>\n\u003cli>Make enough for leftovers. Freezable meals are also nice.\u003c/li>\n\u003cli>Don't forget the extras: drinks, condiments, salad dressing, and dessert.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "A diagnosis of breast cancer can be a shock, but a gal's still got to eat. Mary Ladd details what it's like to get meals from friends via Meal Train, an online tool that coordinates food deliveries while building community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/choco-strawbs-MealTrain-new.jpg\" alt=\"Meal Train: Support friends, Strengthen communities. Photo courtesy of Meal Train\" width=\"720\" height=\"540\" class=\"aligncenter size-full wp-image-72259\">\u003c/a>\u003c/p>\n\u003cp>When I found out I had breast cancer in September I made a beeline from the hospital to get some Mitchell’s ice cream. I needed to feel alive and cared for and the chocolate cone was as sweet as it was filling and calming—just enough to get me through the shock. Now that I’m three weeks into the diagnosis and have started chemo treatments, I remain comfortable talking about food over the nitty gritty of what it’s like to actually have cancer. Why make everyone feel as tired as I do? It’s so much easier to talk baked goods, or chicken soup with crusty bread—topics that will always be near and dear to my heart...or belly, as it were. Friends have said, “let me know what I can do” when they find out this bit of bad news. Then a friend offered: “let me know if you want me to set up a \u003ca href=\"http://www.mealtrain.com/\">\u003cstrong>Meal Train\u003c/strong>\u003c/a>, for people to bring you food.” That got my attention. \u003c/p>\n\u003cp>Meal Train is a sizable online entity that serves folks with challenging medical, life or financial circumstances: from newborn babies to cancer, deployment or natural disaster—-basically the sort of surprise “oh shit” moments where folks quickly find they could lean on others. Meal Train gifts me food from friends—a diverse group of carnivores, vegetarians and everything in between. I pick the dates and times and detail desired dishes. So far that's meant goodies that definitely helps me feel less weak: beef stew, roasted chicken, lentil veggie \u003cem>daal\u003c/em> and black bean soup with mini corn muffins—-even stuffed crust pizza from the award winning Zachary’s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mealTrain-screen-shot800.jpg\" alt=\"Meal Train website\" width=\"500\" class=\"aligncenter size-full wp-image-72264\">\u003c/a>\u003c/p>\n\u003cp>Turning to \u003ca href=\"http://www.mealtrain.com/\">Meal Train\u003c/a> is a first, and meals are something I definitely anticipate. Given my food background, I do miss shopping, prepping, cooking and the spiritual sustenance it provides. But it’s tough to walk even a few blocks, and I realized I need to accept my changing health status and take it easy until things improve. Using this setup helps my friends as well--my friend Judy told me that \"it's a blessing because we can sign up and feel like we're doing something to help you.\" The feeling that I am a part of a community has really deepened and I feel both helped and, cheesy as it may sound, loved by many.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got in touch with Meal Train co-founder Michael Laramee to find out more about the service and how it works. His comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nMeal Train is easy to use and takes the discomfort out of asking for help. What are the ideals behind Meal Train?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> We strive to simplify and promote interpersonal relationships between friends, families, and neighbors through meals. The concept of a meal train is rooted in the idea that the meal is symbolic of the willingness to help a friend. The meal is the vehicle that allows the giving party the opportunity to show they care and this outreach is a true interpersonal connection. A \"showing up\" that helps foster interdependence, dialogue, and compassion. Unlike communities created by social media tools, Meal Train creates and strengthens physical communities, enabling giving by reducing the information gap between those in need and those with the capacity to help. \u003c/p>\n\u003cp>\u003cstrong>You started Meal Train with your wife as a way to coordinate meals for a neighbor who had a newborn baby. How does the technology work?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> If you have ever organized a group event, you know the potential headaches. First you send an email announcement and then try to make sense of the confusing email replies, reply-alls, double-date booking, phone calls, cancellations, meal questions and voicemail messages. With Meal Train, you eliminate confusion by creating a shared calendar and answering questions in advance like: What do they like? When are they available? What have they already had? Meal Train includes: a real-time meal calendar; the ability to customize dates, times, and meal preferences; invitations via email and Facebook; with reminder emails so no one forgets. These benefits ensure that everyone has the necessary information so they can focus on supporting friends with meals. \u003c/p>\n\u003cp>\u003cstrong>The numbers of users is staggering: over 1,300,000 meals for 130,000 families around the world.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> Recently we heard from a family of six who had to take a child for medical care to a facility five hours away and would be there for two months. This left just one parent and three children at home trying to manage all of the challenges of daily life while being preoccupied with the well-being of their missing family members. One neighbor noticed that this family might benefit from a Meal Train and set it up, invited friends and neighbors and within hours, over 60 meals scheduled to be made and delivered by friends. It is amazing to hear and to know that on any given night, over 2500 people are cooking and delivering a meal for a friend. \u003c/p>\n\u003cp>\u003cstrong>Can you share some Meal Train insights?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Laramee:\u003c/strong> First of all, it is completely free to use the site. We put no limits on organizing a classic meal train. Also, being that this is a new spin on an old concept, many people are looking for a little more guidance. For that reason, we have an etiquette section on the site which includes a few basic guidelines like:\u003c/p>\n\u003cul>\n\u003cli>When dropping off a meal, plan not to stay more than 10-15 minutes. This will obviously depend on your existing relationship, but it is safer to expect that the meal recipient is not ready to entertain yet.\u003c/li>\n\u003cli>Arrive at the requested time.\u003c/li>\n\u003cli>Make enough for leftovers. Freezable meals are also nice.\u003c/li>\n\u003cli>Don't forget the extras: drinks, condiments, salad dressing, and dessert.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[soundcloud url=\"http://api.soundcloud.com/tracks/114386000\" params=\"color=ff6600&auto_play=false&show_artwork=true\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"72249,72251,72248\"]\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "\"As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.",
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"title": "Food & Spirituality: Fall Feast with Armenians in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=http://api.soundcloud.com/tracks/114386000&visual=true&color=ff6600&auto_play=false&show_artwork=true'\n title='http://api.soundcloud.com/tracks/114386000'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In the Trash: The Wasted 40% of Food",
"title": "In the Trash: The Wasted 40% of Food",
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"content": "\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Bayview Pop-Up Community Market @Market on Third",
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"content": "\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, 4634 Third St, San Francisco. Thursdays 5-7:30pm. \u003c/strong>\u003c/p>\n\n",
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"excerpt": "What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Zin Restaurant & Wine Bar, Turtle Tower, Copita Tequileria y Comida: Check, Please! Bay Area reviews",
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"content": "\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"excerpt": "The final episode of Season 8 reviews restaurants serving American Regional cuisine in Healdsburg, Vietnamese food in San Francisco, and Modern Mexican cuisine and tequila in Sausalito.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\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/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food & Spirituality: The Science and Practice of Mindful Eating",
"title": "Food & Spirituality: The Science and Practice of Mindful Eating",
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"content": "\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\u003cbr>\n[youtube //www.youtube.com/watch?v=UhfXa6IaY5U]\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "A trip to the Spirit Rock Meditation Center in Marin for a Mindful Eating retreat can help retrain the brain to be a willing partner in living with greater consciousness.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\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/UhfXa6IaY5U'\n title='//www.youtube.com/embed/UhfXa6IaY5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene",
"title": "Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n",
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"excerpt": "The Castro is not the first place that pops into your head when you think \"dim sum\" or \"Sichuan,\" but that fact doesn't stop new restaurant Mama Ji's from serving up platefuls of steamed and stir-fried specialties all day long. BAB sent Kate Williams to check out this unassuming, quirky spot. \r\n\r\n",
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"title": "Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Are the Most Popular Crowdfunded Food Projects?",
"title": "What Are the Most Popular Crowdfunded Food Projects?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
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"content": "\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71451,71455,71477,71454,71456,71476,71480,71497\"]\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71485,71479\"]\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71460,71471,71459\"]\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
"title": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
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"content": "\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \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": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"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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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"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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"order": 16
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},
"science-friday": {
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